Advanced Professional Program in French Pastry

Becoming a master in pastry arts requires dedication to learning authentic techniques from the best. FERRANDI Paris offers a comprehensive pastry arts program that goes beyond basic skills, preparing students to excel in the competitive hospitality industry. Our pastry school program combines traditional French pastry craftsmanship with innovative approaches to creating exceptional baked goods that will set you apart in the culinary world.

Campus

Paris

Duration

8 weeks (280 hours) + optional 2-to-4 months internship

Session dates

From 2026/04/01 to 2026/06/05

From 2027/03/31 to 2027/06/04

Tuition fees

13 750 €

Type of diploma

FERRANDI Paris certificate

Why Choose Our Pastry School Program?

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique pastries, decorative and event products will be addressed during our new program, to provide participants with new inspirations and pastry techniques from high-level pastry chefs. Throughout the program, participants will receive precious tips and insights from accomplished professionals to help them reach their career goal as a top-level pastry chef, the owner of a shop or the creator of an innovative concept in the food service industry.

What do students think about this program?

Lena Zachs

« What I loved the most about this training was to create my own pastry and cakes. I learned a lot about the different techniques as well as playing with the ingredients, flavors and textures. »

Madison Morris

« I was looking at where my favorite chefs studied at and saw that it was at FERRANDI Paris. I love that this program is all about practice and theory. Everyone is very helpful: the chefs, the students and the staff. »

Pastry School Curriculum

All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English. Although knowledge of the French language is not a requirement to be admitted to the program, it is important for the internship and more generally for daily life in Paris.

Throughout the program, participants will work towards the final Creativity Pop-Up, building on new skills and techniques as well as the different approaches and personalities of the teaching team. This project will involve the development in teams of a range of boutique baked goods that will be offered for sale at the end of the program.

Program modules

Contemporary Tartes
Petits-fours
Modern Entremets
Individual Cakes (Petits-Gateaux)
Chocolate Sculptures
Chocolate Bonbons
Artistic Sugar
French-Style Wedding Cakes
Viennoiseries
Ice-Creams and Ice-Cream Based Desserts
Plated Desserts

Frequency

Classes run from Monday through Friday
A general week includes 35 hours of hands-on instruction in culinary arts

Hands-On Experience in the Hospitality Industry

The optional internship is a unique experience to observe and to gain a better understanding of the workings of a professional kitchen.

The optional internship lasts 2 months. Students who meet the requirements to intern will be placed by their chef-instructor in prestigious restaurants or hotels in France.

Internships in the student’s home country are authorized with permission.

13,750 Euros (Tuition includes uniforms, course materials and excursions.)