Intensive Professional Program in French Cuisine

    Publication date - 23/05/2017

    Taught in English - 5 months (660 hours) + 3 months internship (optional)

    For international students considering a career in a food-related business, FERRANDI offers an intensive 5-month 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 optional 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. 

    Program

    This 660-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 (9 menus)
      Focus on a French region, its products, specialty preparations, wine and food pairing, ending with a group meal
    • 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
       
    • 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  

    Course Schedule

    Courses run from Monday through Friday.  There are no courses on weekends.
    Groups will alternate between morning weeks (8 AM – 4 PM generally) and afternoon weeks (11 AM – 7 PM generally).  Schedules are not regular and may vary from one week to another.
    A general week includes 35 to 40 hours of courses per week of which 25 will be spent in the kitchen.

    Tuition

    Tuition for the Intensive Professional Program in French Cuisine is 23,000 Euros, and incudes uniforms, toolkit, course materials, excursions.
    Tuition does not include housing and living expenses in Paris.
    See  Admissions for more information.

    Internship

    The internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.  
    The internship is optional and lasts 3 months.  
    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.

    Language of Instruction

    All teaching in this program will be in English (or 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.  
     

    After the program … 

    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.