Intensive Professional Program in Bread Baking Undergraduate Programme By Ferrandi Paris |TopUniversities

Intensive Professional Program in Bread Baking

Starting Month

SepStarting Month

Programme overview

Main Subject

Hospitality and Leisure Management

Degree

Other

Study Level

Undergraduate

Study Mode

On Campus

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house breads in your restaurant, a career switcher or future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.

Program:

  • Traditional breads and production method
  • French regional breads
  • Grain-based breads (rye, bran …)
  • Special breads : Roquefort, chorizo, herbs, Beaujolais …
  • International breads : focaccia, cornbread, pretzels, naan, pita …
  • Organic breads
  • Festive and party breads : pain surprise, sandwich breads, rolls …
  • Viennoiseries : croissants, chocolate bread, brioche, Danish …
  • Professional excursions

Important information:

  • Campus: Paris
  • Duration: 16 weeks + optional 3-months internship
  • Session dates: check on our website
  • Tuition fees: 23 000 €
  • Type of diploma: FERRANDI Paris certificate
  • Language of instruction: English

Are you looking for more information? Feel free to contact Samarah Madaline:

Programme overview

Main Subject

Hospitality and Leisure Management

Degree

Other

Study Level

Undergraduate

Study Mode

On Campus

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house breads in your restaurant, a career switcher or future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.

Program:

  • Traditional breads and production method
  • French regional breads
  • Grain-based breads (rye, bran …)
  • Special breads : Roquefort, chorizo, herbs, Beaujolais …
  • International breads : focaccia, cornbread, pretzels, naan, pita …
  • Organic breads
  • Festive and party breads : pain surprise, sandwich breads, rolls …
  • Viennoiseries : croissants, chocolate bread, brioche, Danish …
  • Professional excursions

Important information:

  • Campus: Paris
  • Duration: 16 weeks + optional 3-months internship
  • Session dates: check on our website
  • Tuition fees: 23 000 €
  • Type of diploma: FERRANDI Paris certificate
  • Language of instruction: English

Are you looking for more information? Feel free to contact Samarah Madaline:

Admission Requirements

To be considered for admission, you must:

  • Be at least 18 years old
  • Hold a high-school level diploma
  • Speak English fluently

Sep

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