The school's quality approach rests on three complementary pillars. The first is Qualiopi certification, the national standard attesting to the quality of provision in the teaching of knowledge, the development of skills and learner support. Ferrières and the CFGA — the apprenticeship training centre of Groupe Accelis Education, which makes apprenticeships possible at Ferrières — are both Qualiopi certified.
The second pillar is the registration of qualifications in the Répertoire national des certifications professionnelles (RNCP), the French national register of professional certifications. The certification "Responsable en hôtellerie et restauration internationales" (RNCP), at Level 6, was registered by France Compétences on 16 November 2023. Each RNCP record sets out the activities covered, the skills certified, the skill blocks, the assessment arrangements, the routes of access and the types of employment open to holders: all of it verifiable before committing to a programme.
The third pillar is the publication of performance indicators. Each year Ferrières publishes pass rates, certification award rates, student satisfaction rates, employment rates and, where applicable, rates of progression to further study. These figures, updated as at May 2025, make it possible to compare programmes on an objective basis and to make an informed choice.
Alongside these commitments runs a logic of continuous improvement. Teaching content is regularly assessed and updated using feedback from students, graduates, teaching teams and partner companies. This constant listening allows the teaching to be adapted to the skills recruiters are looking for and to developments in the hospitality industry, in France and internationally.
Certified quality, state-recognised qualifications, published results: these are the foundations on which Ferrières supports every student, from Bachelor to MSc., towards demanding professional environments.
Understanding a hospitality school's approach to quality
The quality of a programme is not something to be asserted: it is something to be verified. For a future student, as for their family, three things allow an objective judgement to be formed about a hospitality school — the certification held by the provider, the recognition of the qualification by the State, and the publication of the results achieved by previous year groups. The Ferrières quality page brings these three together, so that anyone can compare and decide in full knowledge of the facts.
The Qualiopi certification
Qualiopi is the French national quality standard attesting to the quality of provision in the teaching of knowledge, the development of skills and learner support. It is a certification awarded following an independent audit, not a self-declared label. It covers the whole training process: public information, identification of objectives, adaptation of provision, qualification of teaching teams, collection of feedback and handling of complaints.
At Ferrières, apprenticeships are made possible through our work with the apprenticeship training centre of Groupe Accelis Education, known as the CFGA. Ferrières and the CFGA are both Qualiopi certified: students on full-time programmes and apprentices alike therefore work within a teaching framework audited against the same national standard.
Qualifications registered in the RNCP
The Répertoire national des certifications professionnelles is the French national register of qualifications recognised by the State. The certification "Responsable en hôtellerie et restauration internationales" is registered there under number RNCP, at Level 6 of the national qualifications framework. Its registration was decided by France Compétences on 16 November 2023 and expires on 15 November 2026. It falls under NSF code 334p (tourism and hotel management) and Formacodes 42754 (hotels and restaurants), 32110 (operational management) and 34054 (commercial and purchasing management). It succeeds certification RNCP35163, "Manager en hôtellerie et restauration internationales".
The RNCP record describes precisely what the certification attests. It is structured around three skill blocks: devising the commercial, marketing and digital strategy of a responsible international hotel and restaurant operation; managing the sustainable delivery of services in international hotels and restaurants; and managing the administrative and financial running of an international hotel and restaurant operation. Skills are assessed through professional situations, case studies, role play, a serious game, practical exercises and a dissertation.
Award of the certification requires validation of all the skill blocks, completion of a company assignment lasting a minimum of four months and a maximum of ten, and validation of a dissertation. The examining panel is made up of five members, 50% of them external: three practising professionals, the Academic Director of Ferrières and the Director of Ferrières or their representative. No panel member may take part in the training of candidates or have any family or professional connection with them — a rule of independence that guarantees the impartiality of the assessment.
The certification can be reached by several routes: study under school or student status, apprenticeship contract, continuing education, professionalisation contract, and accreditation of prior experience. Entry to the programme requires the baccalauréat or an equivalent qualification for international applicants, together with command of the languages used in the programme, verified by a certificate (TOEIC, DELF and the like) or a language test.
Performance indicators published every year
Because quality is also measured through concrete results, Ferrières publishes the main performance indicators for its programmes every year: pass rates, certification award rates, student satisfaction rates, employment rates, and rates of progression to further study where those indicators apply. The figures published on this page are updated as at May 2025.
The employment statistics set out in RNCP record give a first point of reference: the 2020, 2021 and 2022 year groups each show an overall employment rate at six months of 100%, for 27, 41 and 39 certified graduates respectively. This transparency gives future students reliable information with which to compare programmes and make an informed choice.
Continuous improvement geared to the professions of tomorrow
The professions of hospitality, luxury, restaurants and the culinary arts are changing all the time: the digitalisation of the customer relationship, greater expectations around sustainability, the internationalisation of careers. To respond to those changes, Ferrières places continuous improvement at the heart of the way it works. Teaching content is regularly assessed and updated using feedback from students, graduates, teaching teams and partner companies.
This allows the teaching to be adapted to the new skills recruiters are looking for and to developments in the hospitality industry. By placing quality at the centre of its educational project, Ferrières prepares its students to work in demanding environments, in France and internationally.
Consulting the documents and asking your questions
All the quality documents — Qualiopi certificate, RNCP records and the table of performance indicators — can be consulted and downloaded from this page. For any question about the recognition of a qualification, the certification arrangements or the routes of access, the admissions team can be reached Monday to Friday from 9am to 7pm, on +33 (0)1 72 35 05 00 or at admissions@ferrieres-paris.com. Open Days are also an opportunity to talk directly to the teaching teams at the Château de Ferrières.
