Intensive programs

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FERRANDI’s Intensive Professional Programs in English are designed to provide a solid foundation of skills in French Cuisine or French Pastry.  In 5 months, students will cover a wide repertoire of techniques and recipes that they will build on during their internship and later their career.

These programs are composed of 5 months of intensive training followed by an internship (3 or 6 months) in a professional kitchen or pastry lab.

- >> Intensive Professional Program in French Cuisine

- >> Intensive Professional Program in French Pastry

- >>  Intensive Professional Program in French Bread Baking


-  Tuition, program dates and admissions

The fact that it takes place in France, in the heart of Paris, with access to the best the world of gastronomy has to offer,  only enhances the experience.The combination of formal technical training and exposure to professional reality makes for a unique educational opportunity. 

Our Students

Our students come from around the world, and although their cultural and professional backgrounds are  varied, they all have a common goal : to learn from highly qualified instructors the skills and techniques required to become a professional chef or pastry chef.

Our program is designed for beginners, meaning that it starts with the basics and progresses to more and more sophisticated techniques as the program moves forward.  Some of our students will have been exposed to the industry in some way or form, either through previous training or work experience (however this is not a requirement). 

The majority of our students are career-switchers, coming from fields as far from the culinary world as banking, engineering or medicine.  Others know early on that Cuisine or Pastry is their vocation.

The result is a diversity that contributes to the overall experience of living in France and learning a new trade.

Upon completion of the program, our former students go on to work for prestigious chefs and pastry chefs or create their own businesses.  We are proud to have many success stories among our former Cuisine and Pastry students !!



FERRANDI’s teaching facilities are top-notch.  Our pedagogy is based on individual and team work, hands-on practice and personalized guidance by instructors.

In our Intensive Professional Programs, 70% of the course hours will be spent in the kitchen or lab.  That is not to say that theory is not an important part of the curriculum, but our philosophy is that theory is best integrated when it is accompanied by hands-on practice.

Our program is professionally-oriented.  A strong emphasis will be placed on work organization, hygiene, appropriate gestures and good habits.  Students will be assigned responsibilities in the lab on a rotating basis, to reinforce the importance of a solid understanding of the professional environment.



Students who successfully complete the training receive the Intensive Professional Program Diploma, delivered by FERRANDI Paris and the CCI Paris Ile de France. 

“FERRANDI certificates and diplomas are widely recognized by professionals both in France and abroad.”