FERRANDI, The French School of Culinary Arts - Paris

Interested in becoming a fine pastry chef ? FERRANDI teaches students the fundamentals and advanced techniques to become experts in pastry : cakes, sweets, tarts, desserts, ice creams … and the basics of French breads and viennoiseries.

Followed by an internship in a bakery, patisserie or restaurant, students leave this program with the skill-set to start their career in a professional kitchen and for some, to start their own pastry business.

Work in FERRANDI’s professional pastry labs where each student has his/her own workstation and prepares recipes from A to Z. Learn from a professional pastry chef who will teach you the bases of doughs, fillings, icings and also breads, brioches and viennoiseries. Students will also be introduced to the specificities of catering for receptions and events.

Program

The pastry program includes 660 teaching hours, over 70% spent in the kitchen

Pastry Techniques

Doughs, puff pastry, creams, tarts, traditional cakes, entremets, petits fours, chocolate, frozen desserts, ice creams and sorbets, plated desserts, presentation and decoration…

Bread Baking

Yeast breads, baguettes, country and specialty breads, rolls, brioche, viennoiseries (croissants, pains aux raisins …)

Introduction to Catering

Savory preparations for banquets and buffets, receptions and events

Professional French (beginner and advanced beginner levels)

Basic grammar and the vocabulary, action verbs and expressions used in the professional lab will be taught

Wine-Dessert Pairing

History/Geography

Special Features

Excursions to product manufacturers, guest-chef demonstrations and themed workshops will be included in the program.

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.