Full Time

Programme Length
Programme Length
Preparatory cycle
The preparatory cycle allows you to establish the operational bases, the soft skills and to quickly become able to apply the fundamental techniques and behaviors common to luxury companies. It also makes the student autonomous and adaptable to any multicultural context.

2 years Preparatory cycle
+ 1 year of specialization



Tuition fees
Tuition fees

€ 20 200 per year

Career Path
Career Path

100% employability

Minimum Salary After Graduation
Minimum Salary After Graduation

2,100 € per month

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Ferrieres Bachelor programme 2021-2022

Year 1

1st year of the Ferrieres Preparatory Cycle

Food & Beverage module

Integrated & Connected Kitchen
Table etiquette & Service
Wine making and sommelier
Events: Introduction to Project Management

Hospitality course delivered in English 

Culture of hospitality & current Offer
Rooms division organization
Reception operation & integrated software
Luxury culture, retail and sales etiquette

The Company & Its Environment

Reputation & e-Reputation, skills assessment & self-promotion plan
Big Data & Data Information
General Accounting
Fundamental Marketing
Sales Techniques
Introduction to Social Media in hospitality

Science of Humanity – Self-awareness

Introductory session / Cognitive kick-off
Professional means of communicating
Personal growth / Individual weekly follow-up
Ferrieres methodology Learning to learn
Ferrieres Book / Personal background
Leadership and essential Soft Skills
Business Game Accounting
Masterclasses / Guided field visits

Culture & Communication – Languages

Projet Voltaire (French spelling and grammar)

Programme for Accelerated Professionalisation

At least 40 days of immersion in real-life situations

Year 2

2nd year of the Ferrieres preparatory cycle

Food & Beverage Culture

The gastronomy of the Regions of France
Nutrition Health & Well-Being
Planning & Events Management
Bar practice & Mixology

Hospitality Culture

Reception management
Floor operational management
Operational Management of Breakfast & Room Service
Integrated & Connected Maintenance Management
Concierge & Butlering
Introduction to Income Management

Luxury Culture

Sociology of Luxury

Corporate Cultures in the Digital Age

Economy of the Tourism World: History & Latest Trends
General and analytical compatibility
Digital & Social media Marketing
Human Resources: From Fundamentals to Digital Impact
Personal growth and Individual Coaching

Culture & Communication – Languages

English – Chinese (Mandarin)

Programme for Accelerated Professionalisation

Minimum 15 days of hands-on practice
Public benefit project
Weekly masterclasses, conferences, and visits


Internship in France or abroad depending on the path and the subject area.

Year 3

Human Sciences – The “We”

Introductory session
Weekly & Individual Follow-up
Development Center
Personal growth – support – career prospects strategy
Essential Leadership & Career Strategy (100% employability)
Masterclasses – Dissertation methodology
Entrepreneurial project

Culture & Communication – Languages

Option 1 English – French – FLE

PAP – The Programme for Accelerated Professionalization

Over the duration of the course, students combine classroom training with hands-on learning. This practical experience is gained through day-to-day immersion in various departments: kitchen, dining room, bar, reception, housekeeping, sales, booking, maintenance and events. This practical training is in line with academic learning. Throughout this ongoing hands-on experience, the student builds a solid grounding in operational efficiency through performing daily professional tasks.

Subject Areas

  • Culinary arts / Cuisin
  • Culinary arts / Pastry
  • Sommellerie
  • Rooms division /Housekeeper
  • Food & Beverage /Maître d’Hôtel
  • Front Office /Receptionist

Course Details

  • Acquiring the culture of Excellence
  • Foundational skills
  • Cultural skills
  • Interpersonal skills
  • Professional expertise in excellence
  • Projects – Encounters – masterclasses
  • Proficiency in disciplines centered around excellence

Do you wish to specialize in the Hotel, Food & Beverage, Events or Human Resources subject areas?

Ferrieres Lifestyle

Student Life

Coordinated by the Student Office (BDE), Ferrieres encourages the development of community life, a key factor in the development of its students on the Campus.

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During their training, each student is gradually integrated into the different positions in the kitchen, dining room, sommelier, bar, reception, cleaning, sales, reservation, maintenance, and organization of events.

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Ferrieres' ecosystem

The Ferrieres' ecosystem offers students an exceptional professional experience and immediately confronts them with "l'Excellence" thanks to several restaurants, caterers, and a 4 * hotel.

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