FERRANDI Paris

Facilities
Founded in 1920, FERRANDI Paris offers a unique range of courses that prepare students for careers in gastronomy and hospitality management.
With nearly 100 years of history, FERRANDI Paris is the leading school in culinary and hospitality management in France. We offer a unique range of courses from vocational programs to Master's degrees, along with a diverse student body from France and around the world ranging from young people to adults, to established professionals and career switchers.
Renowned for high quality, prestigious teaching (a balanced mix of academic research, MOF awarded Chefs and experienced professionals), entrepreneurial spirit and close links to the industry, FERRANDI Paris trains up to 2500 students and 2000 adults from France and abroad each year on 4 campuses:
one in the very center of Paris,
two in the greater Paris region
and one in Bordeaux.
FERRANDI Paris is a school of the Paris Ile-de-France Chamber of Commerce and Industry and is the first culinary and hospitality education institution to deliver Bachelor's degrees accredited by the French Ministry of Higher Education, Research and Innovation.
Nationally, FERRANDI Paris represents the French Culinary and Hospitality Industry for the French Government and is a consultative member of the French Ministry Council for Tourism.
THE TRAINING RESTAURANTS AT FERRANDI PARIS
FERRANDI Paris welcomes you to four training restaurants
At the Paris campus : 'Le Premier' and 'Le 28'
At the Jouy-en-Josas campus : 'L'Orme Rond'
At the Saint-Gratien campus
Our four restaurants are teaching facilities, where our students face real life situations and can learn under the guidance of their teachers.
All of the menus as well as the services are carried out by the students themselves.
The reservations for 'Le Premier', 'Le 28' and 'L'Orme Rond' must be made online.
Our training restaurants allow students to train in real situations as well as to share their passion with you:
The menus change daily and have multiple choices.
We ask the guests to split their choices when ordering food, to allow our students in the restaurant and those in the kitchen to fully carry out their training.
The tables sit a maximum of 8 people.

Scholarship
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