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General information

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Campus

Ferrieres

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Programme Length

11 months

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Starting Date

October 2024

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Level

beginner

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Language

French

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Tuition fees

10 500 €

An 11-month course including practical work-study sessions in an alternating format that makes up 80% of the course.

Becoming a “nurturer” of curious and anxious clients cannot be improvised but must be done with passion: “Feeding others” is an act which is necessarily rich in symbolism when each human being initially received this promise of life from their own mother.

Introduction

This programme introduces students to professional cooking techniques and includes theoretical and practical coursework.

Objective

To acquire the skills necessary to produce marketable culinary products using the appropriate preparation, cooking and presentation techniques, all while respecting the rules of professional hygiene, safety and organisation.

Organise, realise, and check your preparation.

Program 2024-2025*

  • Basic culinary techniques
  • Trimming
  • Cooking
  • Doughs
  • Sauces
  • Cuts and cooking temperatures for meat and poultry
  • Identifying and selecting fish and crustaceans

TEACHING METHODS AND TOOLS

The Ferrières Training Experience combines 3 main teaching methods:

  • PROFESSIONALISING EDUCATION, which allows students to acquire technological, scientific and technical knowledge taught during the course to reach a given level of expertise through interactive courses.
  • APPLIED EDUCATION (work-study programmes) which allows students to put the knowledge they’ve acquired into practice and to understand the professional challenges facing companies in the hospitality sector. This approach also contributes to personal development both in terms of maturity and in terms of professional orientation (fields of specialisation, companies, professions, geographical regions, etc.).
  • INDUCTIVE TEACHING through participation in regular and one-time events (trade fairs, networking events, masterclasses, competitions, visits, internships, etc.).

ASSESSMENT METHODS

Each course is assessed both by Continuous Assessment (CA) and by a Final Examination (FE). All the assessments for each course lead to a CA mark which counts for 60% and an FE mark which counts for 40%.

  • Continuous assessment work varies depending on the course, examples include: participation scores, multiple choice quizzes, individual or group presentations, etc.
  • Final exams: practical tests in a professional environment

Admissions

If you wish to apply for this programme, we kindly invite you to create your profile online and upload the following documents:

  • Your curriculum vitae
  • A letter of motivation
  • A copy of an ID or passport

Prerequisites

  • Applicants must be 18 years or older
  • Applicants must be citizens of an EU country or hold a valid residence permit which allows them to study in France *A level of French equivalent to the DELF B1 is necessary to follow the courses given in French. Any student who, at the time of registration, does not have a B1 level must provide proof of their commitment to improve their level (registration for private lessons, online lessons, or an intensive FLE programme). Upon payment of the deposit, access to the Rosetta Stone language learning platform will be provided free of charge by Ferrières. If, upon arrival at Ferrières, the student’s level is still insufficient, they will be required to register for FLE courses through the organisation of their choice.

Processing your application

First evaluation: Examination of the application (25% of the final evaluation)
The application file is submitted on the student portal accessible from the Ferrières School website.

The evaluation criteria for the application are as follows:

Professional potential: evaluation of previous experience
⁎ Academic background;
⁎ Language level;
⁎ Quality of previous professional experience;
⁎ Recommendations from employers or trainers;
⁎ Professional goals for the future presented in the letter or video stating the student’s motivations.

Personal Potential :
⁎ Involvement in extracurricular activities;
⁎ Candidate’s personal goals and activities;
⁎ Trips abroad, participation in cultural, volunteer, and professional events, etc… ;

Second assessment: Interview exploring the student’s motivations. (75% of the final assessment)
This oral exchange consists of a remote or in-person interview which serves to evaluate the candidate’s motivation and potential as well as their commitment to the Ferrières values. It takes place in the form of an exchange between the jury and the candidate. The candidate will be asked informal questions so that the jury may get to know them better and to give them the opportunity to describe their experience and expectations (previous work experience, projects undertaken, trips abroad, personal journey to defining career goals, etc.).

The results are communicated by e-mail to the candidates two weeks after the interview at the latest.

Instructor(s)

Romain Gourmoud
Instructor Chef
Instructor Award LHC "Qualified learning facilitator level 2 & 3". Léon restaurant, two Michelin-starred restaurant, kitchen brigade headed by MOF Chef Joseph Viola, Lyon.
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Patrick Juhel
Executive Chef
Best Craftsmen in France (Meilleur Ouvrier de France – MOF) - Cuisine 2000. Chevalier de l’Ordre National du Mérite. Officier de l’Ordre du Mérite Agricole.
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Career prospects

Students start as commis in professional kitchens and may work their way to a higher position in the brigade.

*Program subject to change according to opportunities for improvement and evolution of professional practices.

Download Brochure

To learn more about our short programs, please download the brochure

Download the Brochure