FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career

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1 Intensive Professional Programs in English FRENCH CUISINE / FRENCH PASTRY Turn your passion into a career

2 Edito It has been 25 years since FERRANDI launched its culinary arts program in English, designed for people from across the globe interested in learning first hand the techniques and recipes that make up the repertoire of French cuisine. Since then, our program has expanded to include French Pastry and student intakes have more than doubled, attesting to a growing interest in cooking and baking and a clear recognition of France s gastronomic expertise. FERRANDI s Intensive Professional Programs in English are unique in that they offer students the opportunity to combine high-level, hands-on training with a 3 to 6 month immersion in the professional world of gastronomy. It is a challenging program, but one that prepares students for the reality of working in the fields of cooking and pastry. Drawing on FERRANDI s 50+ years of training chefs, pastry chefs and bakers and on the solid reputation of the school among France s top professionals, our programs bring together the best of both worlds : training that emphasizes professional values. TRAIN AT THE LEADING FRENCH CULINARY INSTITUTE Our History FERRANDI has been training high-level culinary professionals for over 50 years. Our reputation is founded on the quality of our technical training instilled with the values of the trade: dedication and hard work, respect for products and traditions, creativity and enthusiasm. Industry professionals recognize FERRANDI s savoir-faire and commitment to excellence and support our school and our pedagogical methods through participation in student evaluations, events and teaching. From its beginnings as a small vocational training center, FERRANDI has evolved to include post-secondary education in the culinary arts as well as continuing education for professionals. FERRANDI created the first higher education culinary arts certification associating culinary training and management. Three years later, in 1986, FERRANDI became the first French culinary arts institute to open a specific program for international students, taught in English, the Intensive Professional Programs. Our Expertise Our focus is on cooking, pastry and bread baking, and restaurant service and management. Programs are developed in cooperation with professionals, who also contribute their expertise in the classroom, to meet the standards the industry has come to expect from a school such as ours. Our team of over 100 instructors is dedicated to making sure that our students receive the best training possible. All of our instructors have previous experience with prestigious restaurants, bakeries, caterers and hotels and maintain close ties with the professional world. In addition to their teaching activities, FERRANDI instructors participate in national and international culinary juries and contests, coach students for major competitions, develop specific courses for French and international clients, and consult on all aspects of the culinary and restaurant business. With access to a wide network of professional contacts in Paris and all over France as well as abroad, FERRANDI provides multiple opportunities for motivated individuals to launch their culinary career.

3 AN INTERNATIONAL NETWORK A prime location in Paris, state-of-the-art facilities Located in the heart of Paris, between Montparnasse and Saint-Germain-des-Prés, FERRANDI is privileged to have over 20,000 m² of teaching space that include: 9 fully equipped professional kitchens 7 pastry laboratories 2 bakeries 2 working restaurants with associated production kitchens 104 full-time professors Sous vide lab Oenology and tasting laboratory 80-seat demonstration auditorium Multimedia resource center PROGRAM INFORMATION The Intensive Professional Programs in English are designed for individuals with little or no previous training or experience in cooking and baking. The objective is to provide the basic skills set and knowledge base required to begin a career in cooking or baking/pastry. This 5-month program is challenging and requires commitment and motivation. Most weeks will include 35 to 40 hours in the classroom and kitchen/lab. Program content includes applied theoretical and technical classes, lab and kitchen work and French language courses. Students will also produce lunches and dinners for the school s training restaurant on a regular basis. A strong emphasis is placed on organisational skills, hygiene, product knowledge and speed, the keys to success in the profession. Teamwork is also an important component and students will learn to man all key posts of a kitchen brigade. Our pedagogy is based on learning by doing. Group size is limited to make sure that each student receives hands-on training and individual attention and feedback from chef-instructors. Over 70% of the course is spent in the kitchen or lab learning skills and techniques or preparing dishes and menus. Internships are an integral part of the training. They provide students with the opportunity to apply their skills and to identify their strengths. Our chef-instructors select restaurants, bakeries and hotels that best correspond to each student s skill level, career goals and personality.

4 INTENSIVE PROFESSIONAL PROGRAM IN FRENCH CUISINE 5 Months (660 hours) + 3 or 6 month internship Objectives: To provide a strong foundation in the art and technique of French cuisine, based on classic and contemporary techniques. To form culinary professionals capable of assuming a key position in the hierarchy of a gastronomic kitchen at the end of their schooling and internship. CURRICULUM: Orientation: Initiation and total immersion in the work environment of a kitchen including HACCP training. Fundamental Techniques: The building blocks from knife skills (turning, taillage, boning, filleting), to stocks, sauces, basic preparations, forcemeats and stuffings, preparation and cooking of fish, poultry, and meats, contemporary techniques and presentations. French Regional Cuisine: Spotlight on a different French region every fortnight, with wine and food pairing, culinary culture, and a convivial regional meal. French Pastry: Sessions in pastry and desserts including basic doughs and creams, regional specialties, contemporary techniques and recipes, frozen and hot desserts, plated presentations, entremets, chocolate, confectionary. Special Features: French language and culture courses Wine appreciation series Themed workshops and demonstrations Excursions : Rungis, wine producing region... *special features are subject to change

5 INTENSIVE PROFESSIONAL PROGRAM IN FRENCH PASTRY 5 Months (660 hours) + 3 or 6 month internship Objectives: To provide a strong foundation in the art and technique of French pastry, teaching classic and contemporary techniques. To form pastry professionals capable of assuming a key position in the hierarchy of a pastry kitchen, bakery, or restaurant at the end of their schooling and internship. Curriculum: Orientation: Initiation and total immersion in the work environment of a pastry kitchen including HACCP training. Pastry Techniques: The building blocks including all the basic pastry doughs, puff pastry, creams, tarts, regional favorites, classic cakes, entremets, petit fours, macaroons, tea cakes, yule logs, confectionary, chocolate, frozen desserts, spooms, ice creams and sorbets, hot and plated desserts, contemporary creations, presentation and decorating. Bread Baking: The theory and technique behind yeast breads, poolish and levain for baguettes, country and specialty breads, dinner rolls, French regional breads, brioche, breakfast breads and rolls, viennoiseries including croissants, pain au chocolate, raisin rolls. Introduction to Catering: Spotlight on savory preparations for banquets, cocktails, weddings, and other events. Special Features: French language and culture courses Wine appreciation series Drawing class Themed workshops and demonstrations Excursions : Rungis, flour mill, gastronomic region... *special features are subject to change

6 28, rue de l Abbé Grégoire Paris T (0) ferrandi-international@cci-paris-idf.fr Metro: Saint Placide (line 4), Rennes (ligne 12) Montparnasse Alain Nonon, FERRANDI Communication 02/2012 Photos : Natacha Nikouline, B. Delpeuch