Pedagogical approach

Research at FERRANDI Paris

FERRANDI Paris is committed to a strategy of differentiation, setting itself apart from both its national and international competitors: the Culinary Arts & Hospitality industry. In a competitive arena where both public and private educational institutions meet, and where the players are organised according to very different economic and political models, the school has chosen to develop its activities based on distinctive skills acquired since its creation and responding to the needs of the economic and social environment.

Research at FERRANDI Paris supports the differentiation strategy in three main areas: academic research, applied research and educational innovation. In each of these areas, faculty members contribute to the publication of articles, papers in international conferences, books, case studies or business games, media, etc. The quality of research is also reflected in FERRANDI Paris' ability to offer original training modules for managers, the creation of training programmes inspired by the most recent research (face-to-face and distance learning), and the ability to attract external funding for the themes developed by the school's professors.

General research orientations

Research is becoming more complex, multi- or even inter- or trans-disciplinary, as the political and social issues facing organisations become more numerous and intertwined. At the same time, there is a growing specialisation in the traditional fields: analytical techniques, methodological principles and conceptual foundations are becoming more refined, opening up the field of possibilities but also making the work of researchers more difficult and demanding. This twofold observation guides and defines research at FERRANDI aris, which is not only academic: academic and applied research, innovative teaching methods, relations with companies for successful learning, work on skills, etc.

The desire to differentiate itself has led to the development of several specific areas of expertise: research in the culinary arts, hotel and restaurant sector, and even in services, within large companies, SMEs and companies in the making (very small and small companies, start-ups, etc.). We should also mention work on arts and culture, creative industries, responsibility and sustainable development, e-commerce and sales, trends, "food well-being", entrepreneurship, etc.

The research carried out in the school is intended to be linked to companies in its methods and applications. Furthermore, the transition from research to pedagogical implementation requires teachers to be adaptable and creative. In the field of pedagogical innovations, a professional approach is now essential and is achieved through a balance between theoretical contributions and practical experience, as well as by placing students in situations (laboratories, field studies, research theses, internships, work-study programmes, etc.).

Finally, research is closely linked to traditional and more innovative media. Professors and their intellectual contributions must appear on professional and general public networks, on television and radio. Professional journals are essential, without neglecting more generalist publications.