Mastering the Basics of French Cuisine and Pastry

Indulge your passion for French gastronomy with an exquisite experience in the renowned Burgundy region! If you are a beginner or an aspiring entrepreuneur wishing to discover the world of  cooking and pastry – Immerse yourself in our exclusive program that seamlessly blends the art of pastry and cuisine, wine expertise, and essential entrepreneurial skills. Elevate your stay in France with a curated journey that celebrates the culinary wonders of Burgundy. 

Mastering the Basics of French Cuisine and Pastry, FERRANDI Paris




6 weeks (200 hours)

Session dates

From 2025/01/13 to 2025/02/21
From 2025/02/24 to 2025/03/28
Tuition fees
10 800 (tax included) €

Type of diploma

FERRANDI Paris certificate


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

Admition conditions 

To be considered for admission, you must:

  •  Be at least 18 years old
  •  Hold a high-school level diploma
  •  Speak English fluently


This program is taught directly in English with a maximum of 14 participants allowing for one-on-one instruction and support.

Language of Instruction

  • 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 can be helpful for daily life in France.  


  • Master the essential techniques of French Cuisine
  • Acquire the Foundational skills in French Pastry
  • Adopt a Sustainable approach
  • Gain insights and strategies to embark on an entrepreneurial journey
  •  Delve into key knowledge about Wine


  • Fondations of Pastry – a professional initiation
    • Doughs (pear tart, Parisian flan, lemon tartelettes, chocolate tartelettes, mille-feuille and croissant)
    • Pastry cakes (choux pastry, mousse cake and entremets)
    • Deserts of fine dining restaurants 
  • Culinary Fondations – an introduction to the art of cooking
    • Fundamental techniques (cutting, stocks, sauces, vegetables and egg cooking)
    • Fundamental cooking techniques (meat and poultry, fish and shellfish)
    • Plating and presentations

Teaching Methods

  • Demonstrations of professional skills
  • Hands-on practice: students make all products themselves