Ecole Superieure de Cuisine Francaise Groupe Ferrandi
The Professional Bilingual Programs
The Art and Technique of French Cuisine Designed to provide a superior level of training in French gastronomy based upon classic and contemporary techniques, this program consists of nine months of classroom and kitchen training from September to June, followed by a three-month internship in a French restaurant.
Students receive 1200+ hours of hands-on and theoretical training in French cuisine covering basic skills, regional specialties, haute cuisine, and contemporary trends. Special features include exceptional excursions to wine-growing and/or gastronomic regions of France, a dawn visit to Paris' central wholesale market, a meal in one of France's top restaurants, courses in French language and culture, and sessions in butchery, charcuterie, sugar work, wine appreciation, and other specialties.
Classic French Pastry and Bread Baking This intensive, total-immersion course consists of 1092 hours of instruction followed by an internship in a French restaurant, catering company, pastry shop, or bakery. The curriculum covers the basics of Classic French Pastry and Bread Baking as well as more sophisticated recipes and interpretations. Special features include French language classes, computer skills for costing and managing, demonstrations by renowned pastry chefs and bakers, and related class excursions in and around Paris and to other French regions.
The program's primary objective is to provide a strong foundation in classic French pastry and bread baking, to form future professionals, giving them all the theoretical knowledge and practical skills necessary to build a successful career.
Bilingual 9-month (1200-hr) Art and Technique of French Cuisine & 1092-hr Classic French Pastry and Bread Baking programs, each awarding a diploma issued by Paris' Chamber of Commerce & preparing qualified students for the C.A.P. certificate.
Group Size or S:T Ratio
12:1
Program Focus
Baking/Pastry, French
Faculty
The curriculum is supervised by a Board of Advisors including well-known French chefs Alain Ducasse, Pierre Gagnaire and Antoine Westermann
Costs
Art and Technique of French Cuisine €16,700, Classic French Pastry and Bread Baking €14,300, including uniforms & equipment. Off-campus lodging $500-$800/month
Global Locations
France (Paris)
Months
January, February, March, April, May, June, September, October, November, December
Contact
Stephanie Curtis
Coordinator ESCF Groupe Ferrandi, Bilingual Program
49 rue du Dr. Blanche
Paris, 75016
France
Phone: (33) (0)1-45-27-09-09
Fax: (33) (0)1-45-25-21-37
E-Mail:
