FAQ

Previous experience in the field is not required to apply for the Intensive Professional Programs, as this training is geared towards beginners.  However some exposure to the industry can be helpful to get an idea of what it means to work in the sector and to make sure that the candidate is making a sound decision.
Our Advanced Professional Programs are specifically designed for experienced candidates.  
We are happy to guide candidates who are in doubt about which program is most suitable for them, simply send us an e-mail with an outline of your culinary background (ferrandi-international@ferrandi-paris.fr)

We do not require French language skills to apply.   
Candidates should be aware though that speaking some French will make the transition to life in Paris a little bit easier.  And French language skills are a requirement for some internships  :  certain companies will not accept an intern who cannot express him- or herself in the French language. 
We cannot stress  enough the importance of learning some basic French prior to arrival in Paris.     There are many ways to do so : online, formal courses, conversation groups etc.
We do provide a French course as part of the Intensive Professional Programs from Beginner to Intermediate levels (up to B1), focusing on professional French.   But it is not reasonable to expect to learn the language sufficiently through the French course at FERRANDI only, especially for those who have no knowledge of the language.
That said, many students with limited French language skills have had fulfilling experiences at FERRANDI Paris, both during the training and the internship. 

VAs mentioned above, we offer an Advanced Professional Program targeted to experienced candidates, or individuals with previous culinary training.  
Deciding which program is more suitable depends on the candidate’s knowledge of French culinary and pastry technique and recipes.  As a rough guideline :
For the Advanced Professional Program in French Cuisine, this means : knife skills (vegetable cuts, turning vegetables, basic meat cuts, fish filleting), basic pastry (pie doughs, puff pastry, pastry cream etc), meat and fish cooking techniques (poach, sauté, grill, braise, roast, fry, sous vide  ...), sauces (emulsion, reduction, etc), cooking broths (based on meat, vegetables, fish and seafood), basic plating techniques as well as familiarity with kitchen safety and hygiene and use of professional equipment
For the Advanced Professional Program in French Pastry, this means : mastery of basic doughs (pie, puff pastry, croissant, brioche, génoise, joconde, meringues, choux paste  …), creams (pastry cream, custards, Chantilly, diplomate, chibouste …), sugar syrups, caramels, nougats, basic sugar work ; assembly of typical French desserts (éclairs, basic tarts and entremets, loaf cakes, … ), chocolate (tempering, molding, sculpture, bonbons)
The above are simply guidelines.  For some candidates with previous experience it may make sense to take the Intensive Professional Program if their expertise is not specifically in French technique.  

We do accept experienced candidates, in particular on the Advanced Professional programs.   See above for an outline of the skills required to be eligible for the Advanced Professional Programs. 
At this time, we do not offer an advanced Bread Baking program. 

Our Intensive and Advanced Professional programs are hands-on.  Most of the course time is dedicated to production in the lab, with guidance by chef-instructors who will demonstrate, step-by-step, in the lab, the processes and techniques that students will replicate in order to produce the day’s recipe(s).    Classroom sessions are for the most part dedicated to technology classes during which main ingredients, recipes and techniques are taught, and other peripheral courses such as French language.

We do not require certification of English skills as part of the application.  Candidates’ English levels will be judged based on their application documents and during the interview.
However, candidates who hold IELTS or other English test scores and or certification of French language skills (DELF, TEF…) are encouraged to send these with their application.  

Applications are reviewed by an admissions committee made up of program staff and chef-instructors.  
If the admission committee’s evaluation of the application is favorable, an interview will be organized with a member of the program staff or a chef-instructor. 
During the interview, which can be done by phone, the interviewer will 
•    aim to get a good understanding of the candidate’s motivations, 
•    evaluate the candidate’s level of English and French (if the candidate has indicated that he/she speaks some French),
•    make sure that the candidate has a realistic vision of our programs and a solid career plan

There are no scholarships or financial aid possibilities available at FERRANDI. 

Intensive Professional Program in French Cuisin or French Pastry
23,000 Euros

Intensive Professional Program in French Bread Baking
23,000 Euros

Advanced Professional Program in French Cuisine or French Pastry
13,750 Euros

A deposit representing 50% of tuition is required to reserve a space on the program once a candidate has been admitted. The deadline for the payment is stated in the admission packet.
The balance of tuition is due 30 days before the program start date.

New ! Discounts are available to candidates who enroll in two programs :
Intensive Professional Programs in French Cuisine + French Pastry

Intensive Professional Programs in French Pastry + French Bread Baking

Intensive Professional Program in French Cuisine + Advanced Professional Program in French Cuisine

Intensive Professional Program in French Pastry + Advanced Professional Program in French Pastry

It is important to keep in mind that in order to work in France, it is necessary to have a work visa (exception : EU, Swiss and Norwegian citizens)
Applying for a work visa is a separate procedure that involves both the potential employer and the candidate (not the school) and it can be a long process.
However, it is not impossible to find a job in France after the program.

The CAP (Certifcat d’Aptitude Professionnelle) is a vocational diploma delivered by the French Ministry of Education.  It is the first basic level of qualification for many manual fields, including cooking, pastry and restaurant service.   It is roughly equivalent to a professional  (or technical or vocational) high school diploma.
The CAP is easily recognizable for a French professional as it is most likely the diploma that they hold.  
Having a CAP is not necessary to work in the culinary field internationally.  In France, it is necessary to hold one to open a business in French pastry and boulangerie (bread baking), but to open a restaurant a CAP is not necessary at this time. 
It is important to know that to obtain a CAP an international candidate must pass a series of exams, both professional and general (math, science, etc), all in the French language. Exam registration takes place in during October/November for the annual exams that take place in May/June.

If you speak good French (level B2 minimum), you can :

•  register for the CAP exams as a “candidat libre” in order to receive the CAP (Certificat d’Aptitude Professionnelle”) diploma if you get passing grades (note : registration for CAP exams takes place each year in October/November (online procedure) and the CAP exams take place in May/June (one session per year) 
• apply for admission to the FERRANDI Bachelor ;  graduates of the Intensive Professional Program in French Pastry or French Cuisine can apply for admission to the second year of the 3-year program, however spaces are very limited 

International candidates who speak fluent French can apply directly to the Bachelor program or the CAP pour Adultes (provided they are over 25 years old).

Both of these programs are designed for beginners and both cover the basic recipes and techniques in Cuisine, Pastry or Boulangerie (Bread Baking).
The CAP program is designed specifically to prepare students for the CAP exams.  The program will focus on the skills and competencies required for the professional aspects of the exams.
The Intensive Professional Programs will cover all that is covered in the CAP programs but go a bit further in terms of technique and include extra content that is not mandatory in the CAP curriculum, such as wine appreciation, language course,  professional visits, demonstrations, etc). 

Deferrals to the following semester are accepted on a case-by-case basis provided that the deferral request is presented at least 60 days before the program start, in writing, with an explanation of the reasons for the deferral.  Deferrals are granted for the following semester only.  
Deferrals requested less than two months before the program start will be granted if the circumstances are beyond the candidate’s control (at the discretion of the program administration).  Should the deferral request be turned down, the tuition deposit will not be refunded. 

If I confirmed my enrollment and paid the tuition deposit but later have to withdraw for personal reasons, can I get a refund  ?
A partial refund will be granted to admitted candidates having to withdraw from the program, provided they present their request in writing at least 60 days before the program start and  have a valid reason for withdrawing.  Complementary supporting documentation may be requested by FERRANDI (e.g. medical certificate).
Candidates who withdraw from the program less than two months before the program start are not eligible for a refund of the tuition deposit. 

Students require insurance to cover the following:

• medical expenses
• accident 
•  evacuation and repatriation 
• civil liability

Students may obtain this insurance in their home country or through private insurance companies in France, provided that the policy covers the 4 aspects listed above.
It is important to know that students enrolled in the Intensive Professional Programs or the Advanced Professional Programs are not eligible for French Social Security (Sécurité Sociale étudiant) which is only available to students enrolled in higher education (university).

Students who are not citizens of the European Union must apply for a long term student visa (VLS-TS).  The application can only be filed if you are admitted to the program.
Visa application procedures and requirements vary from one country to another.  Contact the Campus France office or French Consulate nearest you for details on the application process.
The following website can also be useful for information on studying in France :
http://www.campusfrance.org/en

Students who complete the Intensive Professional Program are eligible for the diploma if they :

• have an excellent attendance record
• have obtained passing grades

FERRANDI does not have on-campus housing.   Our students rent or share apartments in Paris or opt for a homestay (renting a room with a French family).  
Admitted candidates will receive a list of qualified contacts to assist them with their housing search.  These contacts include: real estate agents, companies specialized in student housing, ads from landlords, companies who offer homestays, useful websites …
A minimum budget of 1000 Euros per month to cover rent is recommended.  Some all-inclusive housing options cost a bit more.  It is important to keep in mind that for many rentals, electricity, water, internet, phone service, security deposit, heating, property tax, will have to be added.  
A monthly budget of 1500 Euros is the standard to cover living (including rent) and personal expenses. 
Some French consulates or Campus France offices require proof of housing for the visa application. FERRANDI Paris can help you by providing a list of agencies and housing providers. In case you need a housing certificate for the VISA if you haven't find accomodation in France yet, you can get one with our partner LivinFrance (upon a fee).

Students are placed on internships by their chef-instructor, assignments are made based on skill level, knowledge of French language, career plan.  Students may indicate their preferences in terms of type of workplace (hotel, restaurant, pastry shop) and culinary style (classic, modern, prestigious …).  Chef-instructor decisions are final regarding internships. 
Interns are paid a monthly stipend of approximately 570 Euros (provided that the contract is signed for a period over 2 months). 
Internships must take place during the period of enrollment and may not be postponed.   It is possible to intern in France (Paris or the provinces) or in a student’s home country.  

The course schedule and course syllabus will be provided on the first day of class.
Classes run from Monday – Friday (never on weekends, with the exception of some special events) on an alternating morning / afternoon schedule.  Morning weeks will begin at 7:30 or 8 AM and end at 4 PM.   Afternoon weeks will begin at 10 or 11 AM and end at 7 PM.  Generally there are 35 to 40 hours of class per week.
In some cases classes will begin earlier or end later, depending on the activity (restaurant service for Cuisine students, excursions and visits …).
National holidays and winter and spring break dates will be provided to admitted candidates with their admission packet. 

We do not recommend that students work during the training.  Scheduling a part-time job around the course schedule on weekdays is often difficult.  It is possible however to work on weekends.
Students who hold a student visa are allowed to work up to 20 hours per week.
Note that speaking French is often a requirement to find a job in Paris.