Intensive Professional Program in French Cuisine program is available on the Paris & Dijon campus.
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Intensive Professional Program in French Cuisine
- A reference since the past 10 years for individuals seeking professional excellence
- A ready-to-use skillset
- A hands-on teaching philosophy
- Small groups for personalized teaching
- Going further with special features included in each program
- A further step into the professional world : Programs are followed by an internship
Campus
Paris
Duration
16 weeks (560 hours) + optional 3-months internship
Session dates
From 2024/08/28 to 2024/12/20
From 2025/02/05 to 2025/06/06
Tuition fees
24 500 €
Type of diploma
FERRANDI Paris certificate
What do students think about this program?
Leandro Goulart-Bosiger
« From the techniques to the immersion in this culinary world – everything has been amazing. The professionalism of the chefs, the equipments and facilities as well as the restaurant services run by the students has really given me a solid basis for a successful career in this culinary world. »
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.
Program
This 560-hour program includes the following modules :
- Fundamental Culinary Skills and Techniques
Knife skills, knowledge of ingredients, food safety and storage, food preparation, cooking methods, plating and presentation
Soups and stocks, vegetables, eggs, fish, poultry, meat
- French Regional Cuisine
Focus on a French region, its products, specialty preparations, wine and food pairing
- Restaurant Service
Preparation of lunches and dinners for clients in FERRANDI’s training restaurant
- French Pastry
Basic doughs and creams, plated desserts, entremets
- Wine appreciation
Introductory course to French wine: production regions, terroirs, regional characteristics, wine tasting and pairing
- Professional French
Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …)
- Gastronomy-related conferences and visits
Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes
- Guest Chef demonstrations
Well-known guest chefs will be invited to give demonstrations of their own recipes, share tips and techniques
- Study Trip
At the end of the program, students will take a three-day trip to a French region or city to discover its history, culture and gastronomy
The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.
The optional internship lasts 3 months and is renewable under certain conditions. Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France. Internships in the student’s home country are authorized with permission.
Our programs are professional immersions in the culinary world, directly inspired from the unique terroir of one of the most famous wine cradles in the world.
The programs are designed with professionals in French Cuisine and Oenology, and thought through a wine and cuisine creativity project, to understand and acquire the know-how and the knowledge of an art shortly linked to the French terroir.
The programs will feature two special elements :
- Wine class in Partnership with the Iconic Ecole des Vins de Bourgogne : a tailor made program for Ferrandi Paris - Campus of Dijon, including field trips, immersive sessions, tasting, pairing...In the most famous wine region of the world
- Study Trip : At the end of the program, students will take a three-day trip around Dijon to discover its vineyards, history, culture and gastronomy.
FERRANDI prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate into a kitchen quickly and efficiently.
Graduates of the FERRANDI 'Intensive Professional Program in French Cuisine' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.
23,000 Euros (Tuition includes uniforms, toolkit, course materials and excursions.)
How to apply to the program?
- Online Application
- Selection Interview
- Admissions Jury
- Admissions Decision
Know more about the Admissions Process
More Information
Other programs that might fit your interest
Intensive Professional Program in French Pastry
Intensive Professional Program in Bread Baking & Viennoiseries
Our programs in Dijon and Paris have the same basis and level of excellence.
Dijon
Paris
