FERRANDI Paris

About FERRANDI Paris

FERRANDI Paris is an operating specialist institution rather than a comprehensive research university. Its scope centers on gastronomy, hospitality management, restaurant operations, and entrepreneurship. The French government approved its statutes as an établissement d’enseignement supérieur consulaire, establishing it as a separately constituted higher-education entity within France’s chamber-of-commerce education system. Its strongest externally verified degree-granting basis is at undergraduate level. For the period from September 2026 through August 2031, the French Ministry of Higher Education lists two FERRANDI diplomas at Bac+3 level: Arts Culinaires et Entrepreneuriat and Management dans l’Hôtellerie Restauration. This authorization is the key reason the institution qualifies for publication as a degree-granting institution. FERRANDI reports six campuses: Paris, Saint-Gratien, Bordeaux, Rennes, Dijon, and Strasbourg. Prospective students should not assume that every course is taught at every site. The institution says its international programs are limited to Paris and Dijon, while its recognized bachelor programs have their own campus arrangements. The Paris record is therefore best understood as part of a multicampus specialist school whose historic and largest specialist facilities are in central Paris. The educational model is strongly vocational. Students work in technical laboratories and training restaurants, study business and management subjects, and undertake internships or work-based learning where the program permits it. Applicants comparing FERRANDI with a conventional university should consider whether this applied, industry-facing structure fits their goals.

Admission is program-specific. For first-year entry to either bachelor, applicants need the French baccalauréat or a foreign secondary-school qualification considered equivalent. FERRANDI also permits applications for direct entry into the second or third year when applicants have the required prior credits and, where specified, relevant professional experience. Candidates should use the route designated for their nationality, prior education, entry year, campus, and language track. For international bachelor applicants, the published 2026/2027 process used an online application followed by academic review and selection assessments. First-year candidates could be asked to complete a general-knowledge test and a motivation interview; later-year candidates were assessed through an interview. Interviews could be conducted remotely when travel was not possible. English-track interviews were conducted in English, and the school evaluated language ability through the application and interview rather than imposing a universal IELTS requirement. The 2026 intake opened on 18 November 2025. Official program material listed 16 May 2026 as the closing date for certain direct-entry applications, while some first-year international material described interviews and admission decisions occurring progressively after complete applications were received. Those dates relate to September 2026 entry and should not be reused for 2027. As of 20 August 2026, a complete 2027 admissions calendar was not identified, so prospective applicants should wait for the next official recruitment terms rather than assuming rolling admission or repeating the previous deadlines.

FERRANDI’s two principal undergraduate degrees are structured as three-year programs. The Bachelor in Culinary Arts and Entrepreneurship combines culinary or pastry practice with entrepreneurship, management, business planning, and responsible-business topics. The Bachelor in Food & Beverage and Hospitality Management combines operational hospitality instruction with business management, team leadership, profit-center oversight, and the design of hotel or restaurant services. Practical experience is integral rather than optional enrichment. For the Food & Beverage and Hospitality Management bachelor, the official 2026 program page specifies compulsory internships of at least 12 weeks in the first year and 16 weeks in each of the second and third years. The Culinary Arts and Entrepreneurship route likewise includes professional practice and internship experience, with access to specialized kitchens and training restaurants. Students should examine the current curriculum and campus sheet for their chosen language track because delivery locations and options can differ. The school also advertises a two-year MSc in Hospitality Management and a range of intensive or advanced professional programs in cuisine, pastry, and bread baking. These offerings should not be treated as interchangeable. The bachelor diplomas have explicit French ministry authorization at Bac+3 level, while professional programs may lead to different certificates or training outcomes. The available government authorization reviewed for this profile does not establish a doctorate, and FERRANDI should not be approached as a PhD-granting research university. Teaching is designed around sector practice, including technical laboratories, application restaurants, company exposure, internships, and projects. This model is most relevant to students who want sustained professional preparation alongside management study.

Key Highlights

• French consular higher-education institution with separately approved statutes
• Two Bac+3 diplomas authorized by the French Ministry through August 2031
• Six campuses across France, with program availability varying by location
• Specialist focus on culinary arts, hospitality management, and entrepreneurship

Student Life & Environment

Student life at FERRANDI is closely connected to its professional teaching environment. On the Paris campus, students have access to a cafeteria and student area, a media library, workspaces, sports facilities, multimedia classrooms, and spaces used by the student bureau. The institution also reports a nurse on campus and support with grants, banking, and housing searches. The Bureau des Élèves organizes integration activities, social events, professional meetings, competitions, partnerships, and charitable projects. Students may also participate in sector events and school projects. Because courses involve kitchens, laboratories, internships, and training restaurants, day-to-day life can be more structured and professionally oriented than at a broad residential university. Housing requires advance planning. FERRANDI states that it has no on-campus accommodation in Paris. Students generally rent independently, share an apartment, or use a homestay. Enrolled or confirmed students receive housing contacts, and the school directs students to an external housing platform. Dijon has nearby student accommodation, but that should not be assumed for Paris or the other campuses. International support includes practical information about visas, French health coverage, banking, arrival, insurance, and accommodation. The school holds France’s Bienvenue en France label, which concerns services for international students.

Location & Surroundings

The Paris campus is in the 6th arrondissement, near Montparnasse and Saint-Germain-des-Prés. This central setting places students close to restaurants, hotels, shops, cultural institutions, and public transport. It is particularly relevant for hospitality and culinary students because internships, employer events, and professional observation can take place within a large local tourism and restaurant economy. The campus itself contains specialist teaching infrastructure rather than a conventional residential estate. FERRANDI lists 40 kitchens and technical laboratories, two application restaurants, a school restaurant, multimedia teaching rooms, a media library, and sports facilities. Its training restaurants allow students to practise production and service in an operating environment. Central Paris also brings practical tradeoffs. FERRANDI does not provide Paris campus housing, so students must navigate the private rental or homestay market and budget separately for transport and living expenses. Applicants should verify the exact teaching site shown for their program: FERRANDI operates in Paris, Saint-Gratien, Bordeaux, Rennes, Dijon, and Strasbourg, and a program offered by the institution may not be available in central Paris.

Costs & Career Outcomes

For the 2026/2027 academic year, the official Food & Beverage and Hospitality Management bachelor page lists tuition of €14,100 per year for standard entry in years one through three and €14,500 per year for direct admission into year two or three. The Culinary Arts and Entrepreneurship bachelor lists €15,100 per year for standard entry and €15,500 for direct entry into year two or three. These figures are program-specific and should not be interpreted as a single institution-wide tuition rate. Additional expenses matter in a practical program. FERRANDI’s 2026/2027 financial terms estimate an initial €850 for culinary uniforms and professional equipment in the Culinary Arts and Entrepreneurship bachelor. Students may also need business clothing and must budget separately for housing, food, transport, insurance, and personal expenses. The Paris campus has no residence, and the school does not publish one guaranteed cost of living because accommodation prices vary. Applicants should read the financing terms before paying a deposit, including payment schedules, administrative charges, and withdrawal conditions. Career preparation is embedded through internships, apprenticeships where available, company projects, and employer contact. The Career Center begins supporting students after admission, advising on company selection, applications, internships, work-study positions, and jobs in France or abroad. The school also provides an alumni portal and organizes employer-facing activities. These services are useful infrastructure, but they do not guarantee placement, salary, or a particular employer.