Traîne

The PAP is specific to École Ferrières

During their course, students are confronted with the reality of the field within our restaurants and hotels…
During their training, each student is gradually integrated into the various positions in the kitchen, dining room, sommelier, bar, reception, cleaning, sales, reservation, maintenance, and organization of events. This insertion responds to academic learning. As their skills increase, each student acquires a unique professional experience due to its diversity and quality.

Double objective

  • Immerse yourself in the reality of the hotel, luxury or catering trades to initiate an in situ learning process alongside recognized professionals.
  • Face the demands of professional life.