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French Cuisine
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Introduction to the Fundamentals of French Cuisine
Introduction to the Fundamentals of Mixology
Intensive Professional Program in French Cuisine
Advanced Professional Program in French Cuisine
Programs on the Dijon Campus
Introduction to the Fundamentals of French wine
Introduction to the Fundamentals of French Cuisine
Intensive Professional Program in French Cuisine
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French Pastry
Programs on the Paris campus
Introduction to the Fundamentals of French Pastry
Introduction to the Fundamentals of Chocolate and Confectionery
Intensive Professional Program in French Pastry
Advanced Professional Program in French Pastry
Programs on the Dijon campus
Intensive Professional Program in French Pastry
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Bread Baking
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Introduction to the Fundamentals of Bread Baking
Intensive Professional Program in Bread Baking
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Hospitality Management
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Bachelor in F&B and Hospitality Management
Master of Science in Hospitality Management
Executive Master of Science in Hospitality Management
The Bachelor in F&B and Hospitality Management specialisations
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Diplôme du Ministère de l’Education Nationale (Brevet Professionnel) - Niveau 4
Gastronomie & Arts culinaires
Cuisine
Brevet Professionnel Arts de la cuisine | FERRANDI Paris
Diplôme du Ministère de l’Education Nationale (Brevet Professionnel) - Niveau 4
2 ans
2 semaines à l’école/2 semaines en entreprise
Formation en apprentissage
