Ferrières - School of French Excellence
Ferrieres School Hospitality Gastronomy Luxury

Bachelor Ferrieres Hotel School in Paris

A 3 year BAchelor in an exceptional school

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A 3 year BAchelor in an exceptional school

The “Bachelor Ferrières” is a 3 years graduate program, available in French or English (international track), preparing students, either, to become effective and operational professionals or for the continuation in a MSc cycle, especially in MSc Ferrières.

100% permanent Contract
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The first 2 years bring solid technical and academic competence plus French and spelling skills within the “Projet Voltaire” programme. They allow the student to choose the specialisation which he will develop in the 3rd year.

3rd year Bachelor specializations:

  • Bachelor specialization Hospitality & Luxury
  • Bachelor specialization Gastronomy & Event
  • Bachelor specialization Culinary Arts

This unique programme is rich in academic and professional experience, including a long international phase (internship and cultural exchange) for a total of up to 16 months :

  • numerous subjects with high digital content;
  • international experience or advanced culinary programme according to curriculum;
  • ever-increasing number of lessons in English to make it easier to find employment abroad;
  • total length of internships can reach 16 months.

The Ferrières Bachelor also enables the academic requirements for a Professional Degree to be fulfilled, in association with the UPEM (Paris Est Marne-La-Vallée University), a State recognized diploma.

 

AIMS :

1st year

The aim of this first year is to enable you to integrate the fundamental values, techniques and behaviours shared by an organization within the industries of Hospitality, Gastronomy, and Luxury Retail. The immersion into the world of Hospitality is obtained by concentrating the entire programme at Ferrières from September to July; academic and professional learning, associative experiences and paid internship followed by a well-deserved leave. In the very best conditions, thanks to a unique cultural and professional approach, you will take ownership of the skills and competencies you’re expected to master.

 

2nd year

Your critical mind and management skills will be increasingly called upon through the discovery of more specialized professions. Experiential learning will enable you to apply the knowledge and skills acquired during the 1st year to specific situations and to anticipate the consequences your decisions may have on the smooth running of the organization. Finally, the choice of your international experience (academic, linguistic, experiential) or your advanced culinary programme (cuisine or pastry), allows you to prioritize the development of skills specific to your future aspirations.

 

3rd year

The 3rd year student is ready to specialize in their favoured area: Hospitality, Gastronomy, Luxury Sector, Cuisine or Pastry (“Culinary Arts option”). The cross-disciplinary teaching, common to all specialities, enables you to develop transversal managerial skills and try out multi-industry project management tools whatever your chosen speciality. The classes specific to you speciality provide you with opportunities to create, innovate and fully immerse yourself in professional project which are in line with your future plans. The Ferrières Bachelor in Hospitality & Luxury or Gastronomy & Events, also enables the academic requirements for a Professional Degree to be fulfilled in association with the UPEM (Paris Est Marne La Vallée University), a state recognized diploma. The Ferrières Bachelor in Culinary Arts includes a personalized mentoring and the realization of a “Masterpiece”. This mentoring programme replaces some of the common courses.

1st Year

THE BUSINESS ORGANISATION & ITS ENVIRONMENT

  • Reputation & e-Reputation: Self-Assessment & Personal Branding
  • Work Methodology in a digital world
  • Culture of Economics & Accounting
  • Digital Culture
  • Luxury Culture, Retail & Sales Etiquette
  • Marketing: Fundamental, Operational, CRM & Web
  • Sales Techniques & Introduction to Negotiation
  • Expression in French (Français)

HOSPITALIY

  • Culture of Hospitality & Current Offer (On & Offline)
  • Rooms Division Organisation, Best Practices & Latest Technological Trends
  • Introduction to International Hospitality Management

GASTRONOMY

  • Cuisine: French Haute Cuisine & Cuisine: Product Knowledge
  • Cuisine: Optimized & Hygiene, Safety, Professional Practices & Organisation
  • Arts de la Table: The French “Art” of Service
  • Oenology: Viti & Viniculture, Wines & Spirits

LANGUAGES

  • FL1 French
  • FL2 Spanish or German
  • FL3 Chinese ( Mandarin )
  • Other languages available through E-learning

ACCELERATED PROFESSIONALIZATION PROGRAMME

→ 45 day professional immersion (Bachelor ”Culinary Arts” exclusively in cuisine)

→ Masterclasses

→ Internship

→ 33% courses in English

→~ 40 % courses with high digital content


2nd Year

THE BUSINESS ORGANISATION & ITS ENVIRONMENT

  • World & Tourism Economy: History & Latest Trends
  • Financial Accounting
  • Luxury Sociology
  • e-Services in the Hospitality Industry
  • Human Resources: From Fundamentals to Digital

HOSPITALITY

  • Reception Management
  • Housekeeping Management
  • Maintenance: Preventive & Corrective; Optimised & Connected
  • Conciergerie & Butlering (From the ”Bouteillier” to Artificial Intelligence)
  • Room Service & Breakfast Management
  • Introduction to Revenue Management

GASTRONOMY

  • Cuisine: French Regional Cuisine
  • Cuisine: Receptions & Catering Preparation
  • Cuisine: Nutrition, Diets & Food Allergies
  • Oenology: Bar & Cocktail Practice
  • Restaurant: Cost Control

LANGUAGES

  • FL1 French
  • FL2 Spanish or German
  • FL3 Chinese ( Mandarin )
  • Other languages available through E-learning

ACCELERATED PROFESSIONALIZATION PROGRAMME

→ 15 to 30 day professional immersion

→ Masterclasses

→ International Experience or Advanced Culinary Programme for Bachelor of ”Culinary Arts”

→ Internship in France or abroad depending on French proficiency

→ ~40% courses in English

→ ~ 40 % courses with high digital content


3rd Year

THE BUSINESS ORGANISATION & ITS ENVIRONMENT

  • Career Management, On & Offline
  • Career & Assessment Centre
  • Project Management & Experiential Project
  • Research Methodology
  • Disruptive Service Delivery Management
  • Entrepreneurship
  • Consumer Law in Traditional & Digital Economy
  • Performance Management & Control
  • International Accounting (USAH)
  • Economic Debates
  • Communication & Influencing Strategy, On & Offline
  • Quality & Sustainable Management
  • Human Resources: Internal Communication & e-Communication
  • Introduction to Hospitality Analytics (Big Data)
  • Website Conception & Referencing

LANGUAGES

  • FL1 French
  • FL2 Spanish or German
  • FL3 Chinese ( Mandarin )
  • Other languages available through E-learning

Accelerated Professionnalisation Programme (APP)

→ 30 to 60 day professional immersion

→ Masterclasses

→ Experiential Project (”Masterpiece” for the Bachelor in Culinary Arts)

→ Internship & Dissertation

HOSPITALITY & LUXURY

  • Innovative & Creative Hospitality Management
  • Hotel Management Cesim
  • Yield Management
  • Theme Management: Entertainment Parks & Casinos
  • Luxury Brand Management On & Offline
  • Luxury Economics & e-Commerce

GASTRONOMY & EVENT

  • Wine & Service
  • Cuisine & Pastry
  • Food Concept Creation
  • Haute Cuisine Trends & Innovation
  • Event Marketing & Sales (Sports, Leisure & Media)

CULINARY ARTS

  • Wine & Service
  • Cuisine & Pastry
  • Food Concept Creation
  • Haute Cuisine Trends & Innovation
  • Event Marketing & Sales (Sports, Leisure & Media)
  • Graduate Masterpiece
  • Gastronomy & Event : 20 % courses in English / ~ 35 % courses with high digital content
  • Hospitality & Luxury : 60 % courses in English / ~ 40 % courses with high digital content
  • Culinary Arts : 55 % courses in English / ~ 40 % courses with high digital content

Tuition fees per year

18.000 euros (20 000 euros for international students)
655 euros admission fees for new students including service and kitchen uniforms, as well as a professional knife kit.

*A new laptop is not required if the candidate has a laptop which conforms to Ferrières’ specifications

Dress code

Ferrières recognizes the importance of sober and elegant dress. It is an integral part of the student’s behavioural knowledge. Combined with academic skills and hands-on experience, it leads to graduates becoming highly appreciated professionals in the luxury business environment.

1st year

– Motivation letter or video to admissions@Ferrières-paris.com.
– 1 academic interview
– 1 potential and motivational interview

2nd Year

– Motivation letter or video to admissions@Ferrières-paris.com.
– 1 academic interview
– 1 potential and motivational interview

3rd year

– Motivation letter or video to admissions@Ferrières-paris.com.
– 1 academic interview
– 1 potential and motivational interview

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