Ecole FERRANDI - Frais de dossiers
Frais de dossier
Frais de dossier pour la formation MSc in Hospitality Management - MASTHOSP
100,00 €
Frais de dossier
Frais de dossier pour la formation Bachelor Arts Culinaires et Entrepreneuriat - BACHREST
100,00 €
Frais de dossier
Frais de dossier pour la formation Bachelor Management Hôtelier et Restauration - BACHMAN
100,00 €
Campus de Paris - Frais de dossiers
Frais de dossier
Campus de Paris - Frais de dossier pour le CAP Post-Bac Cuisine - FDParisCAPCUI
80,00 €
Frais de dossier
Campus de Paris - Frais de dossier pour le CAP Post-Bac Patisserie - FDParisCAPPAT
80,00 €
Frais de dossier
Campus de Paris - Frais de dossier pour la Mise à niveau Hotellerie-Restauration - FDParisMANHR
80,00 €
Ecole Ferrandi - Professional programs
1 - Application Fees - Intensive or Advanced programs - French_Cuisine_Ferrandi_AE
150,00 €
2- TUITION DEPOSIT - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH CUISINE - French_Cuisine_Ferrandi_TD
11 500,00 €
3- REMAINING BALANCE - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH CUISINE - Fr_cuisine_2nd_pay
11 500,00 €
4- TUITION DEPOSIT - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH PASTRY - French_Pastry_Ferrandi_TD
11 500,00 €
5- REMAINING BALANCE - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH PASTRY - Fr_pastry_2nd_pay
11 500,00 €
6- TUITION DEPOSIT - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH BREAD BAKING - French_Break_Baking_TD
11 500,00 €
7- REMAINING BALANCE - INTENSIVE PROFESSIONAL PROGRAM IN FRENCH BREAD BAKING - French_Break_Baking_RB
11 500,00 €
8- TUITION DEPOSIT - ADVANCED PROFESSIONAL PROGRAM IN FRENCH CUISINE - AdvCooks_TD
6 875,00 €
9- REMAINING BALANCE - ADVANCED PROFESSIONAL PROGRAM IN FRENCH CUISINE - AdvCooks_RB
6 875,00 €
10- TUITION DEPOSIT - ADVANCED PROFESSIONAL PROGRAM IN FRENCH PASTRY - AdvPastr_TD
6 875,00 €
11- REMAINING BALANCE - ADVANCED PROFESSIONAL PROGRAM IN FRENCH PASTRY - AdvPastr_RB
6 875,00 €
12- TUITION DEPOSIT - INTRODUCTIONS TO THE FUNDAMENTALS OF FRENCH PASTRY PROGRAM - French_Pastry_Intro_T
1 500,00 €
13- REMAINING BALANCE - INTRODUCTIONS TO THE FUNDAMENTALS OF FRENCH PASTRY PROGRAM - French_Pastry_Intro_RB
1 500,00 €
14- TUITION DEPOSIT - INTRODUCTIONS TO THE FUNDAMENTALS OF BREAD BAKING PROGRAM - Bread_Baking_Intro_T
1 500,00 €
15- REMAINING BALANCE - INTRODUCTIONS TO THE FUNDAMENTALS OF BREAD BAKING PROGRAM - Bread_Baking_Intro_RB
1 500,00 €
16- TUITION DEPOSIT - INTRODUCTIONS TO THE FUNDAMENTALS OF CHOCOLATE AND CONFECTIONERY PROGRAM - Chocolate_Intro_TD
1 750,00 €
17- REMAINING BALANCE - INTRODUCTIONS TO THE FUNDAMENTALS OF CHOCOLATE AND CONFECTIONERY PROGRAM - Chocolate_Intro_RB
1 750,00 €
18- TUITION DEPOSIT - INTRODUCTIONS TO THE FUNDAMENTALS OF FRENCH CUISINE PROGRAM - French_Cuisine_Intro_TD
2 250,00 €
19- REMAINING BALANCE - INTRODUCTIONS TO THE FUNDAMENTALS OF FRENCH CUISINE PROGRAM - French_Cuisine_Intro_RB
2 250,00 €