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French Cuisine
Programs on the Paris campus
Introduction to the Fundamentals of French Cuisine
Intensive Professional Program in French Cuisine
Advanced Professional Program in French Cuisine
Programs on the Dijon Campus
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
Programs on the Paris Campus
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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Home
1 semaine à l’école/3 semaines en entreprise
Gastronomie & Arts culinaires
Cuisine
Mention complémentaire Art de la cuisine allégée | FERRANDI Paris
Diplôme du Ministère de l’Education Nationale (Mention Complémentaire) - Niveau 3
1 an
1 semaine à l’école/3 semaines en entreprise
Formation en apprentissage
Gastronomie & Arts culinaires
Services et arts de la table
CAP Commercialisation et services en Hôtel-Café-Restaurant | FERRANDI Paris
Diplôme du Ministère de l’Education Nationale (Certificat d’Aptitude Professionnelle) - Niveau 3
1 an
1 semaine à l’école/3 semaines en entreprise
Formation en apprentissage
