Program Overview

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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, graduates will be equipped to pursue their passion anywhere in the world.

Duration

• 3 years

Type of Diploma

• Three-year program certified by the French Ministry of National Education, Higher Education and Research

Frequency

• Compulsory internships in France and abroad:
  • 3 to 4 months in the 1st year
  • 5 to 6 months in the 2nd and 3rd years

Campus

• Paris & Saint-Gratien

Admission Conditions

• Requirements:
  • High School diploma / Baccalaureate
  • Foreign diploma equivalent to the French High School diploma
  • Direct admission into the second and/or third year upon fulfillment of the required ECTS credits and professional experience in the gastronomy sector

Objectives

Teaching Objectives

• Understand the basic concepts and fundamental tools of restaurant business management
• Develop a creative, coherent, and socially responsible business plan
• Practice and master culinary fundamentals and techniques, taking into account current regulations
• Mobilize knowledge to propose new culinary creations
• Work respectfully and effectively in a team
• Integrate the challenges of sustainable development and corporate social responsibility into entrepreneurial and business management approaches

Core Competencies

• Organize, manage, and control production
• Manage a team efficiently
• Run a profit center
• Define and implement the catering offering and develop the customer experience
• Design and/or implement a corporate social responsibility approach

Program

Content of Training (non-exhaustive list)

Students will choose an option (French Cuisine or French Pastry) in addition to common courses:

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)

Learning Methods

• 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 situations at the level of educational platforms, case studies
• Creation of a business plan

Outcomes

Culinary Arts Class Outcomes

The diploma holder can access various positions in a restaurant, including:

• Chef
• Pastry Chef
• Restaurant Manager
• Production Manager
• Sales Manager
• Director of Franchises
• Culinary Consultant
• Home Chef
• Event Organizer

After gaining experience, graduates can take responsibility for one or more establishments and also integrate into general management roles within industry groups.

Further Studies

Graduates may continue their studies with a Master of Science in Hospitality Management at FERRANDI Paris, aimed at key positions in the hospitality sector such as:

• Revenue Manager
• Accommodation Director
• Operations Director
• General Management positions within international groups or independent structures

Pricing & Funding

• Year 1, 2, and 3: 15,100 net of tax per year
• Admission directly into the 2nd and 3rd years: 15,500 net per year

Bachelor students may benefit from higher education scholarships, as they hold student status.

Admissions Calendar

• September 2026 start date
• Parallel registration from November 18, 2025, to May 16, 2026

Housing

FERRANDI Paris has developed partnerships on its campuses to facilitate access to housing for its students, providing access to student residences.

Accreditation of Prior Experiential Learning (APEL)

This program is open to Accreditation of Prior Experiential Learning (APEL).