Higher training

    For nearly 100 years, FERRANDI Paris has been providing training in the gastronomy and hospitality management fields.
    It is acknowledged to be the leading school in terms of its ability to innovate and the quality of its teaching staff consisting of top professionals in the sector and experienced education specialists.
    Its graduates move on to enjoy brilliant careers in renowned establishments or by running their own companies, both in France and abroad.

    Discover our higher education courses in the fields that interest you: 

    For the past century, FERRANDI Paris has been striving to further the reputation of our gastronom

    Find a course for me

    11 formation(s) correspondent à votre recherche

    Bachelor of Culinary arts and entrepreneurship

    IMPORTANT: Registration for the Culinary Arts & Entrepreneurship Bachelor's Degree (Bakery option) for the Paris site is closed. They remain open for the Bordeaux site.

    Specialized Master's degree: Product Engineering at the Confluence of Cuisine and Industry

    A Specialized Master's degree is: a degree from an establishment accredited by the Conférence des Grandes Ecoles, which is open to high-level candidates from France or abroad who already hold a Master-level qualification or an equivalent diploma, with a professional focus. The MS IPCI Product Engineering at the Confluence of Cuisine and Industry, is carried out in partnership with AgroParisTech.

    Intensive Professional Program in French Pastry

    CONTACT US           -          DOWNLOAD THE BROCHURE Interested in becoming a fine pastry chef? FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry: cakes, candies, tarts, individual desserts, ice creams, viennoiseries… The training can be followed by a 3-month internship (for students who demonstrate a high level of motivation and competency based on grades, attendance and overall performance during the training) with a pastry shop, restaurant or hotel. Work in FERRANDI’s professional pastry labs in groups of 14 participants maximum, where each student has their own workstation and prepares recipes from A to Z. Learn from a professional pastry chef who will teach you the bases of doughs, creams, fillings, icings and more, as well as brioches and viennoiseries.

    Advanced Professional Program in French Cuisine

    CONTACT US           -          DOWNLOAD THE BROCHURE If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques. Follow 8 weeks of highly practical training with input from prestigious chefs such as Fabrice Desvignes, Jérôme Le Minier and Gaël Orieux, then put your new-found skills to practice during a 2-month internship in one of the top establishments in Paris.

    Advanced Professional Program in French Pastry

    CONTACT US           -          DOWNLOAD THE BROCHURE Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goal as a top-level pastry chef, the owner of a shop or the creator of an innovative concept.

    Intensive Professional Program in Bread Baking

    CONTACT US           -          DOWNLOAD THE BROCHURE The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you. If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house breads in your restaurant, a career switcher or future artisanal bread-baking entrepreneur, the Intensive Professional Program in French Bread-Baking will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to prepare them on your own. Practical courses will take place in a bread-baking lab equipped with the latest technology. The focus will be on professional artisanal production methods and techniques.     Watch a video presentation of the Intensive Program in French Bread Baking ➠    

    Intensive Professional Program in French Cuisine

    CONTACT US           -          DOWNLOAD THE BROCHURE For international students considering a career in the food industry, FERRANDI offers an intensive 16-week training program in English that will prepare them to face the challenges of the trade. Not only do we teach our students culinary skills and the foundations of cuisine, we also train them in professional-grade kitchens with state-of-the-art equipment and in the student-run restaurant, where they manage the kitchen and prepare meals for real clients. Groups are limited to 12 to 14 participants to ensure a quality experience and personalized guidance. An internship in a professional kitchen provides students with an opportunity to apply what they’ve learned and to gain hands-on experience that will provide them with an edge on their résumés.  Internships are offered to students who demonstrate a high level of motivation and competency during the program, based on grades, attendance record and overall performance.        Watch a video presentation of the Intensive Program in French Cuisine ➠    

    Introduction to the Fundamentals of Bread Baking

    CONTACT US           -          DOWNLOAD THE BROCHURE The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche : if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you. The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.  These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.  

    Introduction to the Fundamentals of Chocolate and Confectionery

    CONTACT US           -          DOWNLOAD THE BROCHURE The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.  These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.  

    Introduction to the Fundamentals of French Cuisine

    CONTACT US           -          DOWNLOAD THE BROCHURE The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy.  These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.