Intensive Professional Program in Bread Baking FERRANDI : Coffee, Cocktails and Mocktails

During their time at FERRANDI, students taking part in the 16 week-long intensive Professional Program in Bread Baking are given the chance to expand their culinary horizons and study the field of oenology.

While oenology predominantly concerns itself with the study of wine making and wine tasting, our students are also taught the required skills for making a variety of cocktails and mocktails. 

More than this, students in Intensive Bread Baking are also shown how to make good coffees such as this macchiato pictured below. 

It is this wide-range of skills that allows our intensive students to graduate FERRANDI Paris with abilities and knowledge beyond their chosen area of speciality. 

Taught by François Babinska, oenology is therefore the perfect way for our students to gain extensive knowledge in all things wine and drink, extending beyond the core foundations of professional bread baking.