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The Ateliers Ferrières

Cuisine / Pastry / Bakery

Next intake:

4 March 2020

Find out more about Les Ateliers course structure

Les Ateliers Ferrieres

 ‘Les Ateliers Ferrières’ benefits from the knowledge and the facilities of "Ferrières the School of French Excellence" and provides beginners and professionals with fundamental competencies needed to become a top-level food artisan.
French and international learners are introduced to comprehensive technical skills aiming at expanding their horizons and deepening their knowledge.

Formation Cuisine

Level I

Duration

6 months in Ferrieres' on-site units

Objective

Introduction to French Cuisine

Course structure

  • Culinary terms and definitions
  • Use of professional knifes
  • Cutting and shaping
  • Setting up and mise en plae
  • Basic techniques of French Cuisine
  • Producing stocks sauces, fillings and doughs
  • Learning of different cooking methods
  • Origin of products and their influence on regional cuisine
  • Improving technical skills in the kitchen
  • Introduction to various combinations of flavours, colours and textures
  • Precision and efficiency in the kitchen (practical training in an industry-like environement)
  • Developing personal creativity (how to personalise a recipe)

Tuition fee

15 000€
Including admission fees, knife kit and uniform

Level II

Duration

4 months in Ferrieres' on-site units

Objective

Advanced techniques of cuisine

Course structure

  • Enhancing technical skills in the kitchen
  • Precision and efficiency in the kitchen (practical training in an industry-like environement)
  • Developing personal creativity

Tuition fee

9 500€ (+750€ for external students)
Including admission fees, knife kit and uniform.

Pastry course

LEVEL I

Duration

6 months in Ferrieres' on-site units

Objective

Fundamentals of French pastry

Course structure

  • Doughs (shortcrust, sweet dough)
  • Viennoiserie
  • Creams (buttercream, Crème Anglaise, pastry cream)
  • Puff pastry
  • Choux pastry
  • Tarts
  • Entremets
  • Miniature cakes
  • Visiting cakes
  • Chocolate

Tuition fee

15 000€
Including admission fees, knife kit and uniform.

LEVEL II

Duration

4 months in Ferrieres' on-site units

Objective

Advanced techniques of pastry

Course structure

  • Modern tarts
  • Revisited classical recipes of French pastry
  • Small chocolate showpieces
  • Initiation to sugar work techniques
  • Ice-cream and ice-cream coated entremets
  • Creative Viennoiserie
  • Design of individual pastries

Tuition fee

9 500€ (+750€ for external students)
Including admission fees, knife kit and uniform.

Cuisine & Pastry course

Duration

9 months in Ferrieres' on-site units

Course structure

Advanced course in the fundamental techniques and practices of French cuisine and pastry

Tuition fee

21 600€
Including admission fees, knife kit and uniform.

Baking course

Duration

9 months in Ferrieres' on-site units

Objective

Fundamentals of French Baking

Course structure

Practical course
  • Bread making:

    Classic baguette, Traditional baguette, Country bread, Whole weat bread, Normandy Pain Brié, Sourdough bread, Rye bread, Spelt bread, Whole grain bread, Ciabatta

  • Viennoiserie:

    Croissant, Pain au Chocolat, Chelsea bun, Viennois milk bread, White sliced bread, Brioche, Flaky Brasillé, Kouign amann

Technical course
  • History of baking and its evolution
  • Wheat-to-bread supply chain (wheat, flour, bread)
  • Glossary and kitchen uniform
  • Organisation and setting up of the work area
  • Bread baking glossary
  • Wheat: from cultivation until milling
  • Flour: composition, varieties, measures and mixes
  • Basic ingredients (water, salt, yeast, sugar, milk, eggs, fat, ready-to-use egg products)
  • Making of Viennoiserie

Tuition fee

13 250€
Including admission fees, knife kit and uniform.

Pastry & Baking course

Duration

9 months in Ferrieres' on-site units

Course structure

Advanced course in the fundamental techniques and practices of French baking and pastry.

Tuition fee

21 600€
Including admission fees, knife kit and uniform.

Register to Ateliers Ferrieres

Personal Information

Choose your programme

Other Ferrieres programmes

With the aim of becoming the preferred school for Hospitality, Gastronomy and Luxury Professionals, Ferrieres is taking higher education to a whole new level, providing students with a progressive educational experience.

Bachelor Ferrieres

BAC+3 | YEAR 3

International BBA

BAC+4 | YEAR 3 | YEAR 4

MSc Ferrieres

BAC+5 | YEAR 5