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Restaurant Certificate Programme

Food service certification courses

Chef de Rang and assistant Maître d'Hotel programme

6 months

The programme is designed to develop food service skills within the Ferrières ecosystem comprised of 4 restaurants, one hotel, a catering division and diverse reception areas. The course combines classroom learning and hands-on practice in alternate format as PAP, followed by an 8-week internship. The qualification is awarded after completion of examinations, PAP practice and internship.

The course is taught in French with simultaneous translation in English.

Presentation


The Chef de Rang student who graduates successfully will have developed the following abilities:

  • Understand the culture inherent to the hotel and restaurant sector,
  • Acquire the grounding to progress successfully in the industry’s enterprises, particularly in the high-end segment.
  • Succeed in interacting with the different players of the corporate world.
  • Master the fundamental practices of the targeted professions
  • Be able to follow advanced managerial courses of higher level.

Course structure


  • Professional proficiency
  • Sales communication techniques
  • Technical expertise
  • Professional path

Practical knowledge in a real-world context via the Programme for an Accelerated Professionalisation, as part of their immersion in our on-site operational rrestaurants and hotels, putting into practice their instructional material.

9 500 €

Expenses of the certification options in French and English

Chef de Rang and assistant Maître d'Hotel programme

6 months

The programme is designed to develop food service skills within the Ferrières ecosystem comprised of 4 restaurants, one hotel, a catering division and diverse reception areas. The course combines classroom learning and hands-on practice in alternate format as PAP, followed by an 8-week internship. The qualification is awarded after completion of examinations, PAP practice and internship.

The course is taught in French with simultaneous translation in English.

Understand the culture inherent to the hotel and restaurant sector,

  • Acquire the grounding to progress successfully in the industry’s enterprises, particularly in the high-end segment.
  • Succeed in interacting with the different players of the corporate world.
  • Master the fundamental practices of the targeted professions
  • Be able to follow advanced managerial courses of higher level.
  • Course structure

SOMMELIER & OENOLOGY COURSE

WITH

VINCENT FÉRON




  • Member of the kitchen staff at « Le Cinq » restaurant, George V hotel in Paris, 2007

  • Teacher at Lycée Albert de Mun, Paris 7th, restaurant and sommelier subjects, 2009

  • Project initiator of the wine shop Winebeast in Hong Kong and the restaurant Le Bistro Winebeast, 2014


SEE BIOGRAPHY

Assistant Sommelier Certificate Programme

840 hours (including internship)

The Assistant Sommelier Certification course: 6 months including 2 months internship.

The course is composed of core modules, practical work, a professional knowledge unit and immersive days as PAP.

Level I : 15 000 € course of 6 months
Level II : 9 500 € course of 4 months (+ 750 € for new student)

Enology Certificate Programme

1450 hours, including internship

Formation Culinaire certifiante en Œnologie à Paris

8-month Enology certificate programme including 2 months of internship within the Ferrieres ecosystem, consisting of four restaurants, one hotel, a catering unit and reception/event areas.

The training covers courses in an educational laboratory and practical sessions in PAP format.

18 500 € - admission fees required for new students:

350 € - Uniform

100 € - Professional kit

You don't know which course to choose ? ?
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Don’t hesitate to contact us.