2023-2024 school year:
MSc Ferrières, Pastry Training: places are limited!
2024-2025 school year:
Good news, applications are open now.More Information
My fondest memory in Ferrieres is our Integration Weekend at the start of our second year.
I took a Baccalaureate in Economics and Social Sciences before deciding to continue my studies in the hospitality/restaurant sphere and the Luxury sector.
I discovered Ferrieres after seeing it on a television program and the school’s approach was exactly in line with what I was looking for. I went to an Open House at the school before deciding to take the plunge and set out on the Ferrieres adventure.
I decided to apply to Ferrieres because I was keen to train in the sectors in which the school specializes: Hospitality, Restaurants, and the Luxury sector. Ferrieres School, therefore, seemed the logical choice thanks to the subjects taught, the unique new project, and my career goals.
I really appreciated the numerous opportunities the school provides to go on visits. We went to Rungis Market, the Equip’Hotel Exhibition, and visited top Champagne Houses, such as Veuve Clicquot, and vineyards. During these visits, the professionals we encountered taught us a great deal of expertise but we, as students, were also able to build our network by taking part in such events. These make up some of the best moments at Ferrieres.
My favorite memory is the integration weekend at the beginning of my second year at Ferrieres. We were able to welcome the new students, become better acquainted before the new school year began, and have a really great time thanks to a fun and unusual weekend.
My preferred field is Hospitality. The range of jobs available (Reception, Housekeeping, Sales…) really appeals to me. I also believe that customer contact differs from that which one encounters in the Restaurant sector. You have closer contact and that is something which is important to me. I am not, however, totally excluding the Luxury field from my future plans because it almost rivals the Hospitality field for me. This is due not only to its history but also the codes and protocols, notably in terms of the customer relationships, which govern this domain.
In my opinion, the key qualities for working in this sector are diligence, a sense of responsibility, and people skills. In the professions for which we are aiming, it is important to know how to work autonomously in every given situation, to be exacting with oneself in ones everyday job whilst also being able to communicate and converse with customers and colleagues in order to do the best job possible.
I don’t have a particular job in mind but one of my current ambitions is to manage my own team and perhaps even work on the organization of a whole department in a hotel. However, if I achieve this goal, my future job must also enable me to maintain customer contact, as this is essential to me.
I carried out my first year internship at the Château de Villiers le Mahieu, a 4 star hotel in the Yvelines, in the Reception Department. I learnt a great deal. I learnt a great deal. The internship taught me to assert myself, notably thanks to daily customer contact and how to work in a team. It also confirmed my belief that I should aim to work in the hospitality sector. It was a very rewarding experience.