Intensive Professional Program in French Pastry
- A reference since the past 10 years for individuals seeking professional excellence
- A ready-to-use skillset - Professional pastry training
- A hands-on teaching philosophy - French pastry
- Small groups for personalized teaching
- Going further with special features included in each program
- A further step into the professional world : Programs are followed by an internship
Campus
Session dates
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Type of diploma
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Discover the authentic art of french pastry techniques
Our Intensive Professional Program offers an unparalleled journey into the world of French pastry, where culinary passion meets professional expertise. At FERRANDI Paris, we provide aspiring pastry chefs with an immersive experience that goes far beyond traditional cooking classes. Each day, you'll dive deep into the intricate techniques that define French pastry, learning from master chefs with over a decade of industry experience. From delicate millefeuilles to perfectly crafted croissants, you'll master the precise skills and artistic nuances that make French pastry a globally renowned culinary art form. Our small-group approach ensures personalized instruction, allowing you to develop the technical precision and creative flair that distinguishes true pastry professionals.
Professional pathways: transforming passion into french pastry mastery
The journey from passionate student to professional pastry chef is profound and transformative at FERRANDI Paris. Our Intensive Professional Program in French Pastry is meticulously designed to bridge the gap between culinary enthusiasm and professional excellence. Over 16 intensive weeks, you'll not only learn the technical skills of French pastry but also understand the cultural heritage and innovative spirit that drives this remarkable culinary tradition. With an optional three-month internship in prestigious French restaurants and hotels, students gain real-world experience that sets them apart in the competitive world of international gastronomy. Graduates emerge not just as skilled pastry makers, but as true ambassadors of French culinary arts, ready to excel in Michelin-starred restaurants or launch their own successful pastry businesses.
What do students think about this program?
Anna Qimson
Emilia Rivera Mejía
Patricia Soto
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.
Pastry Techniques
Tart crusts, puff pastry, pâte à choux, biscuits for entremets, creams, icings and glazes
Decorating techniques
Traditional and contemporary tarts, cakes / entremets, individual pastries, petit-fours, gateaux de voyage, chocolate molding, chocolate bonbons, French confectioneries, ice creams, frozen desserts…
- Dessert and Beverage Pairing
An introductory course to wines and other beverages that can be served with desserts. - Guest Chef demonstrations
Well-known guest chefs will be invited to give demonstrations of their own recipes. These Chefs will use advanced techniques to produce modern and trendy pastries. - Applied Art
An overview of drawing and painting skills applied to pastry.
- Creativity project
Participants will receive 15 hours of practical art classes working towards a creativity project in which they will design and produce their very own pastry. As a final exam, participants will present their creation to a panel of judges. - Professional French
Beginner to advanced beginner levels: basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …) - Gastronomy-related conferences and visits
Artisans, culinary demonstrations, guest chefs, special dinners, conferences on specific themes.
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 3 months and is renewable under certain conditions. 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.
Our Intensive Professional Program in French Pastry offers:
- In-depth training on traditional and contemporary French pastry techniques
- Hands-on learning of classic French pastry recipes
- Professional skills development in French pastry creation
FERRANDI prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate into a kitchen quickly and efficiently.
Graduates of the FERRANDI 'Intensive Professional Program in French Pastry' move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.
- 24,500 Euros (Tuition includes uniforms, toolkit, course materials and excursions.)
How to apply to the Program?
- Online Application
- Selection Interview
- Admissions Jury
- Admissions Decision
Know more about the Admissions Process