Profile
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The Bachelor in Food &Beverage and Hospitality Management at FERRANDI Paris is a specialized undergraduate program equipping students with comprehensive skills in hospitality and food & beverage management. Delivered over three years in a dynamic environment, it blends theoretical foundations with hands-on practice, focusing on operational excellence, customer experience, and strategic leadership in the competitive hospitality sector.
- Core focus: Hotel operations, restaurant management, and F&B services
- Format: Full-time with integrated professional immersions
- Location: Prestigious Paris campuses renowned for culinary and hospitality training
Academic & Pedagogical Intent
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The program aims to develop expert managers capable of leading hospitality operations through a balanced curriculum of academic rigor and practical application. Learning goals emphasize operational mastery, innovation in service, and sustainable practices.
- Teaching methods: Lectures, workshops, case studies, and real-world simulations
- Structure & rhythm: Progressive modules building from fundamentals to advanced strategy
- Practical projects: Group projects on menu engineering and event planning
- Assessment: Continuous evaluation via exams, presentations, and practical demos
- Company exposure: Mandatory internships in top hotels and restaurants
- International dimension: Global hospitality trends and multicultural team training
Target Profile
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This program targets motivated individuals passionate about hospitality, seeking to combine business acumen with service excellence. Ideal for those with a high school diploma or equivalent, demonstrating enthusiasm for dynamic environments.
- Academic background: Strong foundation in general education; no specific prerequisites beyond standard baccalauréat (A-Level or High School Diploma)
- Expected skills: Teamwork, communication, adaptability
- Mindset: Service-oriented, creative problem-solvers
- Motivations: Aspiring leaders aiming for rapid career progression in hotels and restaurants
- Ideal candidate: Recent graduates eager for professional immersion in Paris's vibrant hospitality scene
Career Outcomes
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Graduates are prepared for operational and managerial roles in hospitality, leveraging practical experience from program-embedded internships. The curriculum aligns with demands in hotels, restaurants, and F&B enterprises.
- Job roles: Assistant manager, F&B supervisor, events coordinator, revenue analyst
- Sectors: Luxury hotels, Michelin-starred restaurants, event catering, tourism
- Trajectories: From front-line operations to executive positions with further experience
- Internships: Integrated placements providing 12+ months of industry exposure
How is this program different from others?
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FERRANDI Paris distinguishes this program through its chef d'oeuvre heritage in culinary arts fused with management training, setting it apart from generic business degrees. Key positioning elements include elite faculty from industry, state-of-the-art facilities, and exclusive partnerships with Parisian hospitality leaders.
- Pedagogy: 70% practical training in professional kitchens and hotel settings
- Industry links: Direct recruitment pipelines and mentorship from top executives
- International aspects: Exposure to global chains and luxury brands
- Competitive edge: FERRANDI's reputation for producing 95% employable alumni in premium roles
