Ferrières Hospitality & Luxury Management School
Choosing to study at Ferrières School is launching a career in a sector in constant growth and which offers innumerable professional opportunities all over the world. Only 25km away from the heart of the city of lights Paris, equally close to both Paris’ major International Airports (Orly and Roissy Charles de Gaulle), Ferrières is easily accessible from the center of Paris by public transportation. At Ferrières, we believe that success comes from solid theoretical and practical training combined with personal development.
The objectives of Ferrières’ are to develop leaders of excellence who are competent, versatile and capable of holding senior management positions and defining future industry needs.
In order to ensure that the skills and expertise taught meet the current and future needs of the Hospitality, Gastronomy and Luxury industries, we developed the programme with the close collaboration of our prestigious partner companies, as well as advisors from top business schools.
Driven by the core values of tradition and innovation, humility, work and open vision, the mission of Ferrières is threefold:
- Educate future professionals from around the world, through a range of programmes, that fit industry requirements in Gastronomy, Hospitality and Luxury : Bachelor, MSc and Culinary qualifying programmes
- Contribute to the furthering of knowledge and practices over the three dimensions: food Culture, Hospitality management, Luxury and Event plannng.
- Strengthen the influence and attractiveness of France in these areas of excellence.
FERRIERES UNIQUE ECOSYSTEM:
The Ferrières’ comprehensive Ecosystem provides the students with an exceptional professional experience and immediately confronts them with “French Excellence” thanks to a range of several restaurants, a caterer and two 4* hotels and the Chateau du Ferrieres. These establishments, which are not practice but professional units, are managed by a team of seasoned Hospitality professionals, some of them laureates of the « Meilleur Ouvrier de France » award. They offer high-end cuisine and a world-class service to a demanding clientele.
As their capacities increase, students are gradually inducted into various positions in kitchens, dining, purchasing, sommelier department, bar, front office, guest relations, housekeeping, sales, reservations, maintenance, marketing, finance, e-marketing and event planning. This hands-on experience meets the academic learning.