Program Overview

Intensive Professional Program in Bread Baking & Viennoiseries

The art of bread-making is at the core of French gastronomy, blending heritage, technique, and creativity. The Intensive Professional Program in Bread Baking & Viennoiseries at FERRANDI Paris offers a comprehensive exploration of this craft, focusing on the skills necessary to produce exquisite breads and French pastries.

Campus

• Location: Paris

Duration

• Length: 12 weeks + optional 2 months internship

Session Dates

• Dates: From February 3, 2027, to May 7, 2027

Tuition Fees

• Cost: 18,500 €

Type of Diploma

• Awarded: FERRANDI Paris certificate

Admission Conditions

To be eligible for admission, candidates must meet the following criteria:

• Be at least 18 years old
• Hold a high-school level diploma
• Speak English fluently

The program is designed for a diverse group of individuals, including:

• Pastry chefs seeking to enhance their skills in advanced bread and pastry-making techniques
• Chefs who wish to create exceptional in-house breads for their establishments
• Career changers looking to pursue a meaningful artisanal path
• Entrepreneurs aspiring to start their own bakery or patisserie

Program Overview

The program provides rigorous training, encapsulating both technical skills and cultural insights into French baking practices.

Learning Outcomes

Participants will master:

• Techniques for crafting traditional French breads, including baguettes and regional specialties
• Production of a variety of viennoiseries, such as croissants and brioches
• The science behind baking, including yeast fermentation, dough hydration, and temperature control, to ensure consistency and quality in baking

Curriculum Highlights

The curriculum comprises:

• Fundamentals of Breads and Viennoiseries
  • Traditional breads and their production methods
  • French regional breads
  • Organic breads
  • Viennoiseries including croissants and Danish pastries
• Professional Excursions
  • Visits to artisan bakeries
  • Demonstrations from guest chefs, including master of culinary arts (MOF) and palace chefs

Class Schedule

• Frequency: Classes are conducted from Monday through Friday

Optional Internship

An optional two-month internship provides students with practical experience in professional kitchens and may be renewable under certain conditions. Internships can be arranged at prestigious restaurants or hotels in France, with permission for placements in the student's home country.

Career Outcomes

Graduates of the program are well-prepared for careers in esteemed restaurants and bakeries worldwide. The skills acquired during the course foster a seamless integration into the demanding world of gastronomy.

Tuition Fees

• The tuition of 18,500 Euros includes uniforms, course materials, and excursions.

Admissions Process

1. Online Application
2. Selection Interview
3. Admissions Jury
4. Admissions Decision

This program emphasizes the fusion of tradition and innovation, equipping students to pursue excellence in French baking and beyond.