French Pastry, Baking & Culinary School in Paris

Ferrandi School of Culinary Arts, Paris:
Located in the heart of Paris, Ferrandi School of Culinary Arts provides quality education in the fields of French Cooking and French Pastry to local and international students from around the world - from secondary vocational education to continuing education for professionals. We offer intensive cooking and pastry programs taught in English that include internships. In addition, we provide week-long training courses in specialized areas of French Cuisine and French Pastry / Breads, half-day pastry courses, and customized cookery courses for professional cooks, pastry chefs, bakers and caterers.

Intensive Professional Culinary Programs with Internships:
Taught in English

French Cuisine:
Program Duration: 5 months (660 hours) + 3 to 6 month internship
Taught in English, this intensive training course is designed for international students considering a career in a food-related business. It is followed by an internship in a professional kitchen to give you the opportunity to apply what you've learned and to gain hands-on experience that will provide you with an edge in your resumé. 

Topics cover:
- Fundamental Techniques: knife skills, sauces, stocks, forcemeats & stuffings, preparation & cooking of meat, poultry, fish, side dishes, contemporary recipes & presentations.
- French Regional Cuisine (8 regions covered): focus on a different French region, its products, wine and food pairing, specialty preparations, ending with a group meal
- French Pastry (1 day per week): basic doughs and creams, entremets, plated desserts
- Wine appreciation
- Professional French (beginner and advanced beginner levels)

French Pastry:
Program Duration: 5 months (660 hours) + 3 to 6 month internship
This intensive course is for those who are interested in a career as a fine pastry chef. You will learn the fundamentals and advanced techniques to become experts in pastry: desserts, cakes, tarts, sweets, ice creams, and the basics of French breads and viennoiseries.

The course is followed by an internship in a patisserie, hotel or restaurant. You will leave this program with the skill-set to start your career in a professional kitchen and for some, to start your own pastry business.

Topics covered:
- Pastry Techniques: Doughs, puff pastry, tarts, creams, traditional cakes, petits fours, entremets, chocolate, ice creams and sorbets, frozen desserts, plated desserts, presentation and decoration.

- Bread Baking: Yeast breads, country and specialty breads, brioche, baguettes, rolls, viennoiseries (pains aux raisins, croissants…)

- Wine-Dessert Pairing 

- Professional French (beginner and advanced beginner levels): You will be taught basic grammar and the vocabulary, action verbs and expressions used in the professional lab.

French Bread Baking:
Program Duration: 10 weeks (340 hours) + 2 month internship (optional)

The 2-month optional internship is a unique experience to observe and to gain a better understanding of the workings of a professional bakery. Students will be placed by their chef-instructor in a bakery in France. 

Topics covered:

- Fundamentals of Breads and Viennoiseries: 
- Traditional breads and production methods
- Grain-based breads (rye, bran…)
- French regional breads
- International breads : focaccia, cornbread, pretzels, naan, pita
- Special breads: Roquefort, chorizo, herbs, Beaujolais; 
- Organic breads
- Festive and party breads : pain surprise, sandwich breads, rolls …
- Viennoiseries : croissants, chocolate bread, brioche, Danish...
- Professional Excursions: Rungis International Wholesale market, walking boulangerie tour, flour mill
- Professional French (Beginner to advanced beginner levels): basic grammar, vocabulary related to gastronomy (equipment, techniques, action verbs …) 


Training Weeks:

Pastry and Bread:
- French Breads and Viennoiseries
- Classic Pastries
- Chocolate and confiserie
- Introduction to the Macaron (course for beginners)
- Advanced French Macaron
- Advanced Pastry with World Champion Marc Rivière
- Tarts and entremets with World Champion Marc Rivière

French Cuisine:
- Cuisine bistronomique
- Cocktail buffet

Half-day Pastry Courses:
- Choux pastry: sweet and savory variations
- Introduction to the Macaron

Other French Cooking Courses:
Customized courses for professional cooks, pastry chefs, bakers and caterers.