THE PAP, Ferrieres school’s distinctive feature

During the courses, students combine classroom training with hands-on learning. This practical experience is gained through day-to-day immersion in various departments: kitchen, dining room, bar, reception, housekeeping, sales, booking, maintenance and events. This practical training is in line with academic learning. Throughout this ongoing hands-on experience, the student builds a solid grounding in operational efficiency through performing daily professional tasks.

Double objective

  • Immerse yourself in the reality of the Hospitality, Restaurant and Luxury sector, as you embark on in-situ learning, alongside renowned professionals.
  • Operate successfully in a challenging real-world context.

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