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Cuisine Course
General information
Campus
Ferrieres
Programme Length
11 months
Starting Date
October 2024
Level
beginner
Tuition fees
10 500 €
Language
French
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.
Check Biography
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.
Check Biography
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.
Testimonials
All around the world, our Alumni share what Ferrières has brought to their journey: strong skills, an audacious vision, and above all, an unforgettable human adventure. Their testimonials embody what it means to learn, to dare, and to grow in a school like no other.
What makes Ferrières different is its proximity and support. Whether it's a teacher or a principal, everyone is there when you need them. You're never alone when facing difficulties: you're supported and guided toward solutions.
M.,
Diplomeo Review
Arriving just as the school was celebrating its second anniversary, I spent the entire Bachelor's program with them. Three wonderful years punctuated by encounters, experiences, and professional development. Not everything is perfect, but the teams work every day to get closer to it.
M.,
Diplomeo Review
The Ferrières School was a real favorite. The teachers share their passion and experience, which adds real value to the course. Thanks to the PAP, professional integration is facilitated, with real support throughout the program.
L.,
Diplomeo Review
Great experience within the School, I appreciate the Masterclasses that we can benefit from thanks to the intervention of professionals in gastronomy and hospitality.
C.,
Diplomeo Review
I chose to enter Ferrières in September 2018 for my first year of my Bachelor's degree. The supervision is effective and the ecosystem allows us to become professionals in the various restaurants and accommodation services, which is very enriching for our future in this vast sector.
S.,
Diplomeo Review
Ferrières is a real adventure, marked by three years of encounters, laughter, and learning. I thought I'd have to change, but the school simply pushes us to grow. My advice: be yourself, have fun, and give your best—here, personal excellence is the norm.
L.,
Diplomeo Review
What can I say about Ferrières? After three years at this splendid school, I realize how far I've come. I found much more than friends there: a true family. The teaching allowed me to improve, but also to mature. Ferrières, I will miss you.
M.,
Diplomeo Review
A truly enriching experience, marked by wonderful encounters, both personal and professional. Wonderful events were also organized at the château, making the journey even more memorable.
C.,
Diplomeo Review
The Ferrières School is a real opportunity thanks to its unique positioning in the luxury sector. In addition to quality teaching, it offers access to prestigious events in Paris and at the château, while allowing students to concretely plan their future careers.
L.,
Diplomeo Review
I don't regret choosing Ferrières: I thrive here and learn alongside passionate professionals. The school offers real opportunities, like the Career Summit and masterclasses. The administration is attentive, and student life, driven by the Student Union, is very dynamic.
L.,
Diplomeo Review
As a student at Ferrières, I highly recommend this school to anyone looking to further their education in hospitality, gastronomy, and luxury. The courses are enriching, the immersion in the ecosystem is invaluable, and I'm proud to be a part of it.
A.,
Diplomeo Review
The Ferrières School has allowed me to gain skills, maturity, and rigor. Thanks to the quality of the courses and the instructors, I feel ready for the professional world. Studying at such a prestigious institution is a real opportunity.
M.,
Diplomeo Review
As a Master's student, I recommend this school to those who want to fully invest themselves and learn alongside professionals to grow, both personally and professionally.
M.,
Diplomeo Review
I don't regret my choice: the courses live up to the school's prestige, and I'm proud to be part of the Ferrières adventure. Discovering the restaurant and gastronomy professions is both ambitious and exciting.
A.,
Diplomeo Review
After two years in Ferrières, I am completely satisfied with my choice. The training is comprehensive, the setting is ideal, and the internships at the Meliá Paris La Défense and the St. Regis Bora Bora were very enriching.
A.,
Diplomeo Review
An ambitious experience that I don't regret. A gateway to a promising career! A school unlike any other in the world.
M.,
Diplomeo Review
The Ferrières School is ideal for developing skills in luxury hospitality and gastronomy. I highly recommend it!
L.,
Diplomeo Review
I'm enjoying my experience at Ferrières, which is supported by an ideal setting and passionate teachers. The school, young and growing, offers a solid network for joining major institutions in France and abroad.
E.,
Diplomeo Review
Having been a student at Ferrières for three years, I can say that it's a school of life that has taught me a lot, both professionally and personally. The professors are all experienced professionals. I don't regret my choice.
C.,
Diplomeo Review