FERRANDI, The French School of Culinary Arts - Paris

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.

The 5-month program is followed by an internship in a professional kitchen to give students the opportunity to apply what they’ve learned and to gain hands-on experience that will provide them with an edge in their resumés.

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 resemble as closely as possible a kitchen brigade.

Program

Our program includes 660 teaching hours during which students will be taught:

• Fundamental Techniques : knife skills (turning, taillage, boning, filleting …), stocks, sauces, forcemeats and stuffings, preparation and cooking of fish, meat, poultry, side dishes, contemporary presentations and recipes.
• French Regional Cuisine (8 regions covered) : focus on a different French region, its products, specialty preparations, wine and food pairing, ending with a group meal
• French Pastry (1 day per week) : basic doughs and creams, plated desserts, entremets
• Professional French (beginner and advanced beginner levels) : basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …)
• Wine appreciation
• Introduction to French history and geography
   

Special Features

The curriculum is supplemented by special events such as guest chef demonstrations ; visits to producers or sites of interest ; workshops on gastronomy-related themes.

Internship

The internship is mandatory (3 or 6 months).  Students are placed by their chefs in prestigious restaurants, hotels and bakeries in Paris.  The internship is a unique experience too

Teaching

All teaching in this program will be in English (or in French with simultaneous translation).  Course materials will be in French and/or in English.  
 

The Program specifics

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 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.