FERRANDI Paris - Training weeks

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FERRANDI Paris "Training Weeks" are designed for professionals or students in the culinary fields (except "Introduction to the Macaron", designed for beginners).  Participants should master basic culinary or pastry skills and must be over 18 years of age to register. All the courses listed below are taught in English: 

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Pastry and Bread

French Breads and Viennoiseries
Learn the techniques behind traditional French breads : the baguette, country breads, sourdoughs, grain breads … and also how to make the perfect croissant and pain au chocolat !
February 13th - February 17th, 2017 (5 days, 35hours) 
Price : 2 000 €



This course will focus on perfecting technique, producing in quantity and discovering new flavors and flavor combinations, both savory and sweet.  The course will end with a macaron buffet presentation, to illustrate ways the macaron can be used in decorative ways, either alone or to complement an elaborate cocktail buffet.
July 3rd - July 6th, 2017 (4 days, 28 hours)
1 800 Euros



Classic Pastries

For pastry professionals who would like to learn new twists on the French classics (millefeuille, Paris-Brest, Saint-Honoré, éclairs …), this course will provide an overview of the basic creams, doughs and techniques and illustrate different interpretations of these traditional desserts.
February 6th - February 10th, 2017 (5 days, 35 hours)
Price : 2 000 €



Chocolate and confiserie 
This course will be exploring the complexity and beauty of chocolate, it’s aromas, the process of tempering and the art of working with chocolate.
July 3rd - July 7th, 2017 (5 days - 35 hours) 
Price: 2 200 €



Advanced Pastry with World Champion Marc Rivière

A high-level course for pastry professionals interested in learning new techniques and presentations for innovative cakes and desserts.  Discover current trends in French pastry with a star pastry chef..
Next session in July 2017
Price : 2 500 €


Tarts and entremets with World Champion Marc Rivière  
This training is designed for people who have a solid previous experience in the pastry field.
In this 21-hour course, you will acquire the skills to make buttery crusts made from a number of French pastry doughs (pâte brisée, pâte sablée and pâte sucrée), luscious fillings, and embellishments for a variety of tarts.
Next session in June 2017
Price : 2 000 Euros


French Cuisine

Cuisine bistronomique
French bistro cuisine is noteworthy for its homey style and use of seasonable, reasonably-priced ingredients.  Revisit the bistro classics with a chef-instructor who will show you how to update these iconic dishes with modern touches, new presentations and today’s techniques. 
January 30th - February 3rd, 2017 (5 days, 35 hours) 
Price : 2 200 €




Cocktail buffet
Cocktail buffet concept is more and more popular, as one of the best ways of entertaining is to serve small portions of food. Come and learn the skill of maximizing the taste and visual appeal for finger food. Masterize the key elements to produce an attractive buffet. 
February 6th - February 10th, 2017 (5 days, 35 hours)
Price : 2 000 €



"These training programs are part of the 2016 'French Touch Summer School'. Discover all of them on our website:Clique ici "

For inquiries, please contact us