Bachelor in Culinary Arts and Entrepreneurship
This program of excellence combines managerial skills and technical expertise either in French Cuisine or in French Pastry. After following this program you will be able to pursue your passion anywhere in the world!
Duration
Type of diploma
Frequency
Campus
Discover her testimony
TEACHING OBJECTIVES
- Understand the basic concepts and fundamental tools of restaurant business management.
- Develop a creative, coherent and socially responsible business plan.
- Practise and master culinary fundamentals and techniques, taking into account current regulations.
- Mobilise all knowledge to propose new culinary creations.
- Know how to work respectfully and effectively in a team.
- Integrate the challenges of sustainable development and corporate social responsibility into your entrepreneurial and business management approaches.
CORE COMPETENCIES
-Organise, manage and control production
-Manage efficiently a team
-Run a profit centre
-Define and implement the catering offering and develop the customer experience
-Design and/or implement a CSR approach
Content of the training (non-exhaustive list):
For your information, you will be asked to choose an option (French Cuisine or French Pastry) in addition to these courses that will be common to both options:
Year 1 (Paris & Saint-Gratien)
Management of Business Units
- Finance and accounting
- Management
- Statistical tools
- Marketing
- Introduction to CSR
- English
Practice of Culinary Arts
- Master The Culinary Fundamentals
- Events Projects
Professional Experience
- Internship 3 to 4 months
Year 2
Management of Business Units
- Finance and accounting
- Management of HR
- Marketing
- Entrepreneurship
- English
- Business Law
Practice of Culinary Arts
- Fundamentals and Creativity
- Events Projects
Professional Experience
- Internship 5 to 6 months
Year 3
Management of Business Units
- Entrepreneurship Finance
- Management and Leadership
- Marketing and innovation
- Entrepreneurship and Business Plan
- Business Game
- Sustainable Development
Practice of Culinary Arts
- Management of a restaurant
Professional Experience
- Internship 5 to 6 months
- Support in finding internships (career center)
- Theoretical courses and practical work
- Demonstrations and professional interventions
- Quizzes, role plays, challenges, group projects, personal research work
- Professional situation at the level of educational platforms, case studies
- Creation of a business plan
Culinary arts class Outcomes
The diploma holder can access different positions in a restaurant: chef, pastry chef, restaurant manager, or in boutiques/networks (production manager, sales manager, director franchise) ...
He or she can work as a restaurateur operator or exercise the following professions: project manager in hotel/restaurant development/agri-food industry, culinary consultant, home chef, Event organizer.
After a few years of experience, he or she can take responsibility for one or more establishments and also integrate the general management of a group.
Pursue your studies with a Master at FERRANDI Paris
This high-level training is aimed at students wishing to exercise key positions in the hospitality sector such as revenue manager, accommodation director, operations director and, in the medium term, general management positions within international groups or independent structures, in France or internationally.
- Year 1, 2 and 3 : 15 100 euros net of tax per year.
To know more about additional costs, refer to the 2026 financing and recruitment terms and conditions.
- Admission directly into the 2nd and 3rd years: €15,500 net per year.
Studies financing
Bachelor students have student status, and can benefit from higher education scholarships: www.crous-paris.fr
Calendar for your bachelor degree in culinary arts
- September 2026.
- Parallel registration from November 18, 2025 to May 16, 2026 on the FERRANDI Paris website
Admissions
1st YEAR ADMISSIONS
PARALLEL ADMISSIONS IN 2nd or 3rd YEAR (French and international applicants)
FERRANDI Paris has developed partnerships on its campuses to facilitate access to housing for its students giving access to student residences.
This program is open to Accreditation of Prior Experiential Learning (APEL) : vae-ferrandi@ferrandi-paris.fr
Sign your resume with FERRANDI Paris!
FERRANDI Paris is the signature of recognized professionals in the world of gastronomy and hotel management, in France and internationally.
- The First Bachelor in Culinary Arts recognized by the State
- A personalized program: access to a career center and trainings in small groups
- A pedagogy based on action (learn by doing)
- A high-level faculty: all teachers are from the professional world
- Human values and a rich associative life
- A unique international network of alumni
- Training oriented towards entrepreneurship (a third of alumni over the last 10 years are business owners)
Contact
Neil SOURGET
Chargé de promotion et commercialisation Campus Rennes
More information
Update date : 2026/01/08