Intensive Professional Program in Bread Baking

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you.
If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house breads in your restaurant, a career switcher or future artisanal bread-baking entrepreneur, the Intensive Professional Program in French Bread-Baking will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to prepare them on your own.

Intensive Professional Program in Bread Baking - FERRANDI Paris




16 weeks (560 hours) + 3 to 6 months optional internship
Tuition fees
23 000 €

Type of diploma

FERRANDI Paris Certicate

Next Intakes

  • August 30th to December 15th 2023
  • February 5th to May 31st 2024


  • Classes run from Monday through Friday.
  • A general week includes 35 hours.

The Paris campus for the Intensive Professional Program in Bread Baking

Intensive Professional Program in Bread Baking program is available on the Paris campus.
Please click on the picture of the campus to learn more and take a virtual tour!

Paris Campus

The Paris campus for the Intensive Professional Program in Bread Baking

All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation).  Course materials will be in English.

Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.  

Practical courses will take place in a bread-baking lab equipped with the latest technology. The focus will be on professional artisanal production methods and techniques.

Fundamentals of Breads and Viennoiseries

  • Traditional breads and production method
  • French regional breads
  • Grain-based breads (rye, bran …)
  • Special breads : Roquefort, chorizo, herbs, Beaujolais …
  • International breads : focaccia, cornbread, pretzels, naan, pita …
  • Organic breads
  • Festive and party breads : pain surprise, sandwich breads, rolls …
  • Viennoiseries : croissants, chocolate bread, brioche, Danish …

Professional Excursions

  • Rungis International Wholesale market, walking boulangerie tour, flour mill

The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.  
The internship lasts 3 months.  
Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France.   
Internships in the student’s home country are authorized with permission.

FERRANDI prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate into a kitchen quickly and efficiently.

Graduates of the FERRANDI 'Intensive Professional Program in French Cuisine' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.

  • 23,000 Euros (Tuition includes uniforms, toolkit, course materials and excursions.)

Next Intakes

  • August 30th to December 15th 2023
  • February 5th to May 31st 2024

More Information



FERRANDI Paris International Programs