CULINARY ARTS

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    For the past century, FERRANDI Paris has been striving to further the reputation of our gastronomy in France and throughout the world: by being the first, many years ago, to offer advanced training in the culinary arts; by subsequently developing innovative programs and partnerships with companies and institutions worldwide, while adopting an open attitude to international gastronomy; and by proposing prestigious programs for the hospitality trades. Maintaining our excellent reputation and our leadership requires us to reinvent ourselves to ensure that our students and their talents can continue to flourish throughout the world.

     

    Discover the Bachelor  of Culinary Arts and Entrepreneurship (option in Cooking or Pastry Making)

    In response to the demands of a rapidly changing catering sector, the Head Chef or Head Pastry Cook must be a natural leader, a creator and a manager.
    Mastery of culinary or pastry-making techniques, and strong management,administration and marketing skills: these are the competencies required by the heads of catering businesses today.

     

     

    Formations initiales

    10 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.

    Intensive Professional Program in French Pastry

    DOWNLOAD THE BROCHURES Program available in two campuses : Paris & Dijon   4 months of training, 2 to 3 months of internship A reference since the past 10 years for individuals seeking professional excellence  A strong alumni network 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 OF PARIS A historical program nestled in the heart of Paris and delivered by experienced professionals Two intakes per year in Paris: August 31st, 2021 – December 17th, 2021 + internship period February 2nd, 2022 – June 3rd, 2022 + internship period   >> About campus of Paris CAMPUS OF DIJON A program specifically thought around wine and pastry by the best professionals Two intakes per year in Dijon: March 28th, 2022 - July 22nd, 2022 + internship period August 31, 2022 - December 22nd, 2022 + internship period   >> About campus of Dijon  

    Advanced Professional Program in French Cuisine

    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

    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

      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.

    Intensive Professional Program in French Cuisine

    DOWNLOAD THE BROCHURES Program available in two campuses : Paris & Dijon   4 months of training, 2 to 3 months of internship A reference since the past 10 years for individuals seeking professional excellence  A strong alumni network 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 OF PARIS A historical program nestled in the heart of Paris and delivered by experienced professionals Two intakes per year in Paris: August 31st, 2021 – December 17th, 2021 + internship period February 2nd, 2022 – June 3rd, 2022 + internship period   >> About campus of Paris CAMPUS OF DIJON A program specifically thought around wine and cuisine by the best professionals Two intakes per year in Dijon: March 28th, 2022 - July 22nd, 2022 + internship period August 31, 2022 - December 22nd, 2022 + internship period   >> About campus of Dijon  

    Introduction to the Fundamentals of Bread Baking

    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

    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. These programs will also be available in our Brand new Campus in Dijon, if you want to discover the cradle of one of the most famous wine region of the world!  

    Introduction to the Fundamentals of French Pastry

    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. These programs will also be available in our Brand new Campus in Dijon, if you want to discover the cradle of one of the most famous wine region of the world!