Our teaching methods, values & goals

    Publication date - 23/05/2017

    Exceptional teaching methods

    For director Bruno de Monte, “being in charge of FERRANDI Paris is always a challenge: how do you provide first-class teaching for jobs that require managerial and technical knowledge and know-how, while at the same time developing individual creativity?”
    FERRANDI Paris instils the same philosophy in all its students: hard work and high standards are the only ways to achieve excellence. Mastery of each technique, practicing in real-life situations, acquisition of managerial skills, encouragement of creativity: teaching methods at FERRANDI Paris provide unique expertise, leading its graduates to rich and varied careers, from local bistros to to Michelin-star restaurants, in France and abroad.
     
    To achieve its educational objectives, FERRANDI Paris relies on an exceptional teaching staff of 80 former professionals from the most prestigious hotels and restaurants and winners of the greatest culinary competitions. Trained in teaching methods, the in-house staff represent a major asset for our students, just like the top chefs and directors of the world’s greatest establishments who are associated with every one of our courses.
     
    With classes of between 12 to 14 students, 35 kitchens and four training restaurants, learning conditions are optimal, as proved by our exceptional 98.5% exam success rate.
     

    Paris-Montparnasse, Jouy-en-Josas, Saint-Gratien and Bordeaux : four sites providing excellence

    The Sorbonne, Café de Flore, Procope, Lutétia, Bon Marché, the Luxemburg Gardens: FERRANDI Paris is located near these legendary places in Saint-Germain-des-Prés, occupying an exceptional 25,000 m2 working environment in the heart of the capital. FERRANDI Paris also has two other campuses, one on the HEC site in Jouy-en-Josas and another in our brand-new premises in Saint-Gratien. 
     
    Bachelors’ degrees in “Culinary Arts and Entrepreneurship” and “F&B & Hospitality Management” are also taught at BEST (Bordeaux Ecole Supérieure de la Table), a school established in 2012 in Bordeaux. BEST, with its devotion to gastronomy and wine, is equipped with the best in culinary technology in its 4,000 m2 premises.
    During the course in Bordeaux, students benefit from expert knowledge in wines and spirits from the Worldsom and IPC Wines & Spirits programs.

     Exclusive relationships with the professionals

    By being in partnerships with the main professional associations, FERRANDI Paris also offers its students prestigious culinary prizes, e.g. from French Culinary Academy, Taittinger Competition, Catering Directors’ Club, National Cookery Academy etc.
    By developing relationships with the best local manufacturers, FERRANDI Paris is able to offer its students top-of-the-range equipment. Every year it strengthens its ties with the business world which in turn further benefits our students.

    FERRANDI, an internationally-recognised school 

    One of FERRANDI Paris’s vocations is to better inform the world about the French way of life. Every year, the school’s different sites play host to 300 foreign students from more than 30 different countries.
    From using products and techniques from abroad to overseas management practices: our students can discover the world on the Erasmus program (for which our undergraduates are eligible).  An increasing number of our students do overseas placements, benefitting from our partner companies and network of former students.
     
    FERRANDI Paris is a member of :
    • AMFORHT (the World Association for Hospitality and Tourism Education and Training)
    • ICHRIE / EUROCHRIE (Council of Hotel, Restaurant and Institutional Education) 
    • AEHT (European Association of Hotel and Tourism Schools)