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 to 4 months internship
Tuition fees
13 750 €

Type of diploma

FERRANDI Paris Certicate

Next Intakes

  • September 28th to November 25th 2022 - COMPLET 
  • March 27th to May 26th 2023

Frequency

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

The Paris campus for the Advanced Professional Program in French Pastry

Advanced Professional Program in French Pastry is available on the Paris campus.
Please click on the picture of the campus to learn more and take a virtual tour!

Paris Campus
Paris

The Paris campus for the Advanced Professional Program in French Pastry

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

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

Next Intakes

  • September 28th to November 25th 2022 - COMPLET 
  • March 27th to May 26th 2023

More Information

Contact

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FERRANDI Paris International Programs