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: 

>> Go to French Cuisine

 

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 !
 
June 20th - June 24th, 2016 (5 days, 35 hours) - SESSION IS FULL
June 27th - July 1st, 2016 (5 days, 35 hours) - delivered in English and French 
 
Price : 2 000 €

 

Introduction to the Macaron (course for beginners)
 
The macaron is a classic French delicacy that is becoming more and more popular worldwide. This course will introduce you to the recipes, techniques and tips to make the "perfect" macaron. 
June 13th - June 14th, 2016 (2 days, 14 hours) 
 
Price : 600 €
 

 

 
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.
 
June 15th - June17th , 2016 (3 days, 21 hours)
 
1 400 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.
July 4th - July 8th, 2016 (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 4th - July 8th, 2016 (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..
July 4th - July 8th, 2016 (5 days, 35 hours)
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.
February 8th - February 11th, 2016  - program is full
 
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. 
May 30th - June 3rd, 2016 (35 hours - 5 days)
Price : 2 200 €

 

 

Cooking from the market
 
The outdoor markets in France are renowned for the quality of products and their unique atmosphere.  With a chef-instructor, participants will purchase produce, meats, fish and dairy products at a Parisian market and turn them into a meal of several courses. 
New dates coming soon - (21 hours - 3 days) 
Price : 1 200 €

 

 

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. 
New dates coming soon 
Price : 2 000 €

 

 

Cooking and decorating with vegetables
 
Learning vegetable carving takes patience and basic knife skills. Learn how to decorate a buffet with floral decor carved from vegetable. Our course will be directed by Chef Frederic Jaunault awarded MOF in 2011, who has over 30 years of experience into the culinary field. Training based on hands-on training techniques and real life applications make this training a fascinating instructional program. 
New dates coming soon 
Price: 2 000 Euros

 

 

French charcuterie
 
French charcuterie is the result of a long tradition. Covering a wide variety of french charcuterie products, you will learn the techniques to create a delightful array of fine delicacies as cured meats, pâtés or sausages. 
New dates coming soon
Price: 2200 Euros
 
"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