Relive with us the best moments of the 2023 integration seminar of the 1st year Bachelors campuses of Paris, Bordeaux and Rennes at the Puy du Fou!
Two days of getting to know each other, exchanging ideas, having fun and forging links between our new students.
Welcome to all!
Revivez avec nous les meilleurs moments du séminaire d’intégration 2023 des 1ère année Bachelors campus de Paris, Bordeaux et Rennes au Puy du Fou !
Deux jours pour apprendre à se connaître, échanger, s’amuser et créer des liens entre nos nouveaux étudiants.
Bienvenue à tous !
An exceptional culinary experience with Meilleur Ouvrier de France chef Bruno Gauvain and our international students from the Intensive Professional Program in French Cuisine. An opportunity for our students to learn all the techniques involved in seafood.
During this master class, our students had the chance to work with top-quality products. Thanks to Maison Gillardeau for the oysters and Maison Blanc for the fish!
Throwback to our international students' graduation ceremony at La Cité Internationale Universitaire de Paris!
Congratulations once again to all of our students from both our Paris and Dijon campuses! We are delighted to welcome you into the ranks of our Alumni students .
We take immense pride in each and every one of you and wish you all the very best for the exciting culinary journey that lies ahead.
Thanks to our partners :Pernaud Richard, Granola Di Laura, Parme et Parmesan, Champagne Nicolas Feuillate, Le Fondant Baulois, Des Himmes et des Boeufs, La place, Aglolesko, La Parisienne.
Thank you to the teams at the Four Seasons Hotel George V, Paris for coming to meet our Bachelor in F&B and Hospitality Management and Master of Science in Hospitality Management students on our Paris campus.
A big thank you to Anne-Laure Soulier (Directrice du Recrutement et de la Gestion des Talents), Paul Rauch (Assistant Ressources Humaines) et Guillaume Ranvier (Hotel Manager et FERRANDI Alumni) for their presentations and sharing their experiences with our students. Your presence has been a source of inspiration for our students.
Your speech was a source of inspiration for our students.
Merci aux équipes du Four Seasons Hotel George V, Paris d'être venues à la rencontre de nos étudiants en Bachelor Management Hôtelier et Restauration et en Master of Science in Hospitality Management au sein de notre campus parisien
Un grand merci à Anne-Laure Soulier (Directrice du Recrutement et de la Gestion des Talents), Paul Rauch (Assistant Ressources Humaines) et Guillaume Ranvier (Hotel Manager et FERRANDI Alumni) pour leurs interventions et leurs partages d'expériences avec nos étudiants. Votre présence a été une source d'inspiration pour nos étudiants.
Votre intervention été une source d'inspiration pour nos étudiants.
Dr Nathalie Sarrouy-Watkins, Research Professor in Entrepreneurship at FERRANDI Paris, took part in the Eurochrie scientific congress held in Vienna from 2 to 6 October.
She presented her paper entitled "Behavioural mode and performance of hospitality firms during the startup phase: the case of Senegal" with A. Mbengue and C.O. Baldé.
The conference provided an opportunity for great discussions and meetings with researchers from all over the world.
Many thanks to the team at FH Campus Wien/University of Applied Sciences for hosting and organising the event!
All the technical and culinary know-how of the school is reviewed: preparing a leaven, autolysis, turning, nibbling, braiding...
...will no longer hold any secrets for you!
Tout le savoir-faire technique et gourmand de l'école est passé en revue : préparer un levain, procéder à l'autolyse, tourer, grigner, façonner une tresse...
... n’auront plus aucun secret pour vous !
Photo : © Vincent Nageotte - Hôtel Le Lutetia Paris
This programme of excellence combining managerial skills and technical expertise will enable you to enter the world of international hospitality in operational management positions.
Master the culinary techniques of excellence and develop the managerial and entrepreneurial skills to practise your passion in France and abroad, in an intercultural context.
Photo : ©Vincent Nageotte
