Advanced Professional Program in French Pastry

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goal as a top-level pastry chef, the owner of a shop or the creator of an innovative concept.

Advanced Professional Program in French Pastry - FERRANDI Paris

Campus

Paris

Duration

8 weeks (280 hours) + optional 2-months internship

Session dates

From 2023/09/18 to 2023/11/10
From 2024/03/25 to 2024/05/24
Tuition fees
13 750 €

Type of diploma

FERRANDI Paris certificate

Admission conditions

To be considered for admission, you must:

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

 

    What do students think about this program?

    Lena Zachs

    « What I loved the most about this training was to create my own pastry and cakes. I learned a lot about the different techniques as well as playing with the ingredients, flavors and textures. »
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    Madison Morris

    « I was looking at where my favorite chefs studied at and saw that it was at FERRANDI Paris. I love that this program is all about practice and theory. Everyone is very helpful: the chefs, the students and the staff. »
    Read more

    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.  

    Throughout the program, participants will work towards the final Creativity Pop-Up, building on new skills and techniques as well as the different approaches and personalities of the teaching team.  This project will involve the development in teams of a range of boutique products that will be offered for sale at the end of the program. 

     

    Program modules

    • Contemporary Tartes
    • Petits-fours
    • Modern Entremets
    • Individual Cakes (Petits-Gateaux)
    • Chocolate Sculptures
    • Chocolate Bonbons
    • Artistic Sugar
    • French-Style Wedding Cakes
    • Viennoiseries
    • Ice-Creams and Ice-Cream Based Desserts
    • Plated Desserts

    Frequency

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

    The optional internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.  


    The optional internship lasts 3 months and is renewable under certain conditions. 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.

    13,750 Euros (Tuition includes uniforms, course materials and excursions.)

    How to apply to the Program?

    1. Online Application
    2. Selection Interview
    3. Admissions Jury
    4. Admissions Decision

     

    Know more about the Admissions Process

     

    Contact

    Samarah MADALINE

    Samarah MADALINE

    Book a call

    More Information

    Download our brochure

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