The
Professional Bilingual Program
of the
Ecole
Superieure de Cuisine Francaise
Ferrandi
A
Passion for Perfection & Innovation
Ferrandi is unique among the French
professional hotel/restaurant schools, not only for the general level of
instruction offered, but for its Ecole Superieure de Cuisine Francaise
established in 1983, which offers the most advanced nationally accredited program
in cuisine and restaurant/hotel management training currently available to
future professionals.
Course
The Art and Technique of French Cuisine.
Language
Taught in English by bilingual French chefs
or simultaneously translated from French by an interpreter.
Objective
To provide a superior level of training in
French gastronomy based upon classic and contemporary techniques.
Course
Description
Duration
Nine months of classroom and kitchen training
from September to June, followed by a three month internship in a French
Cuisine.
Course Content
Over 1200 hours of practical hands-on and
theoretical training in French cuisine covering basic skills, regional
specialties, haute cuisine and contemporary trends.
Special Features
Tuition includes exceptional excursions to
wine growing and/or gastronomic regions of France, a dawn visit to Rungis,
Paris's Central wholesale market, a meal in one of France's top restaurants,
and courses in French language and culture. Special sessions in butchery,
charcuterie, fish cookery, sugar work, wine appreciation and cheese add an
extra dimension to the general curriculum.
Student Profile
Students from the United States, Canada,
Mexico, Peru, Brazil, Australia, England, the Philippines, Indonesia, Israel,
Japan, Vietnam and Thailand have attended our program. The majority of
candidates have secondary and post-secondary schooling and range in age from 19
to 45 years old.
Inscription & Starting Dates
Applications are accepted from January to
May. Classes begin during the first or second week of September.
Certification
Students who successfully complete the
program receive a diploma from ESCF and the Paris of Chamber of Commerce and
Industry. Students who pass the practical and written CAP examination
administered each year by the Ministry of Education will receive their
Certificate of Professional Competence in French Cuisine.
Internships
A three-month internship in a French
restaurant after completion of nine-months in the school's kitchens and
classrooms will be arranged by the school. Short term internships during the
school year can also be arranged.
The
Ecole Superieure de Cuisine Francaise
1932
The Paris Chamber of Commerce and Industry
established the first "Atelier Ecole" offering professional training
in the foodservice industry. Over the next fifty years, the training program
grew steadily and gained a reputation for excellence that created a demand for
a program offering higher , graduate-level education in the foodservice field.
1983
The Ecole Superieure de Cuisine Francaise
(ESCF) was created by the Paris Chamber of Commerce and Industry (CCIP), to
provide the highest level of culinary training available in France. The board
of advisors of this exceptional program includes some of France's most highly
esteemed independent chefs.
1986
The ESCF launched its Professional Bilingual
Program, a comprehensive, concentrated nine-month course with optional
three-month internships, designed to teach the essentials of the art of French
cuisine to foreign students seeking careers in foodservice and to prepare them
for the Certificat d'Aptitude Professionelle.
1997
The ESCF inaugurated 2,000 square meters of
new facilities constructed on the Ferrandi-Gregoire premises at the cost of 43
million French francs (US $9 millions). Built to comply with standards of
hygiene and security established by the EEC, the new wing ranks among the most
modern and well equipped culinary teaching facilities in Europe and in the
world.
Teaching Staff & Associate Professors
The ESCF has a permanent teaching staff of
experienced professors. It also benefits from a team of associate professors
that includes some of France's most highly esteemed and talented independent
chefs. The school's list of associate professors includes the chefs below.
Where
the School is Located
The Ecole Superieure de Cuisine Francaise is
conveniently located in the heart of Paris and its famous Latin Quarter,
mid-way between the Boulevard de Montparnasse and the Boulevard St. Germain.
Near four major city metro stations and several city bus lines, the school is
in a safe and lively neighborhood.
The school main entrance is at:
28,
rue de l'Abbe Gregoire
6th
Arrondissement
Metro
Stations
St. Placide, N.D. des Champs, Rennes &
Montparnasse
Bus Lines
48, 89, 94, 95, 96
Housing in Paris
Housing is the responsibility of each
student. The Ecole Superieure de Cuisine Francaise offers no housing on campus.
Stephanie Curtis, the English language program coordinator can assist students
in finding suitable housing. There are many housing possibilities in and around
Paris. Some of the lodging options for foreign students are as follows:
How
to Apply
Applications for the Professional Bilingual
Program are accepted from January to May for the school year beginning in
September. Students who have the opportunity to visit Paris before enrolling
are advised to contact us for a visit of the facilities and for a personal
interview with the program coordinator.
To apply, candidates must complete the
Request for Enrollment and mail it to MBI with the following documents:
* Application Fee of 2,000 French francs is
non-refundable)
Upon acceptance by the ESCF, the
following documents will be necessary before registration for courses in
September:
Tuition
& Fee Schedule
Cost
of the Program
September 2002-June 2003
92,000 French francs, including inscription
fee
Payment & Cancellation Policy
Cancellation
If written cancellation is received by the
school:
Financial
Aid
The Ecole Superieure de Cuisine Francaise
offers no scholarships or financial aid. However, the school is accredited by
the US Department of Education, and candidates who are US citizens may be
eligible for loans under the Guaranteed Student Loan Program.
For more information:
US
Department of Education
Office
of Post-Secondary Education
Office
of Student Financial Assistance
Washington,
DC 20202
800-433-3243
Some non-French students may also be eligible
for housing subsidies from the French government's program of Allocations
Familiales.
Responsibility
Policy
The Centre Ferrandi reserves the right to
dismiss any student during the course of the program if the school finds the
student's behavior unacceptable. The school also reserves the right to make
changes in the curriculum if circumstances require. Participating students
assume responsibility for any injury, loss or accident and absolve the Centre
and any participating restaurants or food shops of all liability. Students are
required to carry their own health insurance and will not be admitted in the
program without proof of full health and accident coverage.
Enrollment Form
I would like to be considered for enrollment
in the Professional Bilingual Program of the Ecole Superieure de Cuisine for
the 2001-2002 school year.
Please Type or Print in Capital Letters
Name:
__________________________________________________________________
Address:
________________________________________________________________
City/State/Zip:
___________________________________________________________
Telephone #: ______________________________
Fax #: ________________________
E-mail: __________________________________
Nationality: ______________________________
Sex: _____________
Birthplace: _______________________________
Birthdate: ______________________
Educational
Background/Institutions Attended & Dates
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Degrees
or Diplomas Earned & Dates
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Social Security Number:
____________________________________________________
Driver's License:
_________________________________________________________
Next
of Kin or Person to contact in case of Emergency
Name:
__________________________________________________________________
Relationship: ______________________
Telephone #: ___________________________
Address:
________________________________________________________________
City/State/Zip:
___________________________________________________________
Signature:
_______________________________________________________________
Date: ____________________
To register please fill out the enrollment
form , and mail it along with a $500. check made payable to MBI to:
Michel
Bouit
MBI
Culinary Consulting
1121
South Clinton Street
Chicago,
Illinois 60607
For
Further Information please call 312-663-5701 * 5702 FAX or e-mail us at