École Supérieure de Cuisine Française – Ferrandi
영어로 진해되는프랑스 요리 수업
프랑스 고등 요리 학교인 ESCF-FERRANDI 에서는 요리 분야의 경력자 및 특별한 기술을배우고 싶은 사람 혹은 새로운 직업으로의 시작을 원하는 이들을 대상으로 영어와 불어 두 가지의 프로그램으로 수업을 진행합니다.
프로그램
- 프랑스 요리의 전문 집중 프로그램
- 제과제빵과 프랑스 패스츄리의 전문 집중 프로그램
수업기간
5 months / 660 hours (3 months intenship 포함)
프로그램의 특징
각 클래스 마다 최대 12명의 구성원과 함께 진행
세계적 교실에서 전문 교수진과 함께 진행
전문 레스토랑에서의 현장 체험으로 프랑스 요리 기술 배움의 기회 제공
요리 Program
Our program includes 660 teaching hours during which students will be taught:
Fundamental Techniques
Knife skills (turning, taillage, boning, filleting …), stocks, sauces, forcemeats and stuffings, preparation and cooking of fish, meat, poultry, side dishes, contemporary presentations and recipes.
French Regional Cuisine (once per month)
Focus on a different French region, its products, specialty preparations, wine and food pairing, ending with a group meal
French Pastry (1 day per week)
Basic doughs and creams, regional specialties, frozen and hot desserts, plated desserts, entremets, chocolate, confectionary
Special Features
- Excursion to a wine-growing and/or gastronomic region
- Dawn visit to Rungis, the world’s largest wholesale market
- Workshops in butchery, charcuterie, fish, bread baking, wine appreciation
- French language and culture courses
The Program specifics
ESCF – Ferrandi prides itself in the quality of its facilities, instructors and professional network. Our students and graduates are sought after by Michelin-starred restaurants, luxury hotels and renowned chefs for their professionalism and their ability to integrate a kitchen quickly and efficiently.
Graduates of the ESCF – Ferrandi Intensive Professional Program in French Cuisine move on to careers in prestigious restaurants in France and abroad or start their own businesses in their home countries.
프렌치 페스트리 Program
The pastry program includes 660 teaching hours, over 70% spent in the kitchen:
Pastry Techniques
Doughs, puff pastry, creams, tarts, traditional cakes, entremets, petits fours, chocolate, frozen desserts, ice creams and sorbets, plated desserts, presentation and decoration…
Bread Baking
Yeast breads, baguettes, country and specialty breads, rolls, brioche, viennoiseries (croissants, pains aux raisins …)
Introduction to Catering
Savory preparations for banquets and buffets, receptions and events
Special Features
- Excursion to a French flour mill
- Dawn visit to Rungis, the world’s largest wholesale market
- Workshops in sugar-pulling, wine appreciation, wine & dessert and wine & cheese pairing
- French language and culture courses
The Program specifics
Groups are limited to 12 participants to ensure that each student benefits from individual attention and guidance from instructors.
Many of our pastry graduates manage their own businesses, others work in prestigious restaurants and pastry shops in France and internationally. All are recognized for their expertise and skill.
수업시기
매년 2월 ~ 6월
매년 9월 ~ 다음해 1월
학비
15,000유로
입학 시기 및 조건
매년 1월부터
영어 실력
고등학교 졸업증
동기서
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