Diplomas are given to those who complete a program of study at a technical school or community college. A specialized topic must be studied in order to earn a diploma. Most students go onto better jobs and higher education once they earn their diploma.

Get more information on Diploma Courses in France for International Students, courses in France for international students, is education free in france for international students, how to study in france for international students, what is the best course to study in France & is it free to study in france for international students.

what is the best course to study in France

Bonjour, mon ami! Welcome to the rich, cultural landscape of France. Find yourself dazzled by the cuisine, the dancing, the art, and the music – all while you learn the French language. Thousands of people take their holiday in France every year to enjoy the wine and the relaxed lifestyle, if only for a short period of time. But, why not extend that holiday, and learn something while you’re at it?

These days, universities and colleges in France are starting to offer plenty of English-taught degree options for Master’s and Bachelor’s students all over the world. From its long history in science, literature, art, and history, France has plenty of exciting options for international students. But French education is also about innovation and you are going to find many English-taught degrees related to Business, Science and Tech as well.

So, when you’re dreaming of walking dreamily around the The River Seine, or making your home in the Château de Versailles, then why not study abroad in France?

Why Study in France?

1. Very affordable tuition fees

If you come from the European Union (EU) or the European Economic Area (EEA), you won’t pay more than 800 EUR per academic year; this applies to degrees at all levels (Bachelor’s, Master’s, PhD).

In some cases, non-EU/EEA students enjoy the same benefits, but in others they do pay higher tuition. Even so, studying in France still remains less expensive than in other countries, such as the USA, the UK, Canada, Australia, etc.

2. The number of English-taught degrees is growing

To attract more international students, both public and private universities in France have been increasing the number of English-taught study programmes in their academic offer.

There are over 1,500 courses taught in the English language, and the number is growing every year.

3. Excellent opportunities to learn or improve your French

Although English remains the primary international language in many sectors, you shouldn’t overlook French. It is the third most common business language and the official language in over 30 countries worldwide.

Remember that people who speak at least two foreign languages have better chances to get higher salaries or apply for positions at large multinational corporations and institutions.

French is also famously known as “the language of love” (la langue de l’amour), and we must admit, there’s something quite special about the words, the sounds, the accents, and how everything blends together beautifully.

4. France is a hub for research and innovation

A Master is a degree that demonstrates students have completed advanced studies in their field of training. This program is available for students with an undergraduate degree, and it often takes one to two years to complete.

France is currently among the 20 best performing countries in terms of the economy due to their excellent results-oriented higher education learning. Most of the courses at universities are offered in the French language. France has 60 public and 100 private universities.

What is it like to study in France?

French universities and institutions are known for having small classroom sizes. This means that, as a student, you don’t need to feel intimidated to ask questions or participate in a discussion. Plus, your instructors will be able to give you extra, individual assistance if you need it.

While you attend university in France, you’ll also be able to enjoy a thriving social life outside of your classes. With plenty of museums to visit and wonderful restaurants to try, you’ll be able to immerse yourself in plenty of French culture. while also getting your Bachelor’s or Master’s degree.

Diploma Courses in France for International Students

Cuisine Certification Course (In Campus)

‘Les Ateliers Ferrières’ benefits from the knowledge and the facilities of “Ferrières, the School of French Excellence” and provides beginners and professionals with fundamental competencies needed to become a top-level food artisan. French and international learners are introduced to comprehensive technical skills aiming at expanding their horizons and deepening their knowledge.

Admission requirements

Up-to-date CV
Motivation letter
Copy of your valid passport

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

Duration: 7 months in Ferrieres’ on-site units

Objective: Introduction to French Cuisine

Course structure:

Culinary terms and definitions
Use of professional knifes
Cutting and shaping
Setting up and mise en plae
Basic techniques of French Cuisine
Producing stocks sauces, fillings and doughs
Learning of different cooking methods
Origin of products and their influence on regional cuisine
Improving technical skills in the kitchen
Introduction to various combinations of flavours, colours and textures
Precision and efficiency in the kitchen (practical training in an industry-like environement)
Developing personal creativity (how to personalise a recipe)

Tuition

15 000€ – including admission fees, knife kit and uniform

Pastry Certification Course (In Campus)

Admission requirements

Up-to-date CV
Motivation letter
Copy of your valid passport

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

LEVEL I

Duration: 7 months in Ferrieres’ on-site units

Objective: Fundamentals of French pastry

Course structure:

Doughs (shortcrust, sweet dough)
Viennoiserie
Creams (buttercream, Crème Anglaise, pastry cream)
Puff pastry
Choux pastry
Tarts
Entremets
Miniature cakes
Visiting cakes
Chocolate

LEVEL II

Duration: 5 months in Ferrieres’ on-site units

Objective: Advanced techniques of pastry

Course structure:

Modern tarts
Revisited classical recipes of French pastry
Small chocolate showpieces
Initiation to sugar work techniques
Ice-cream and ice-cream coated entremets
Creative Viennoiserie
Design of individual pastries

Tuition

Level 1: 15 000 € – including admission fees, knife kit and uniform

Level 2: 9 500 € (+750€ for external students) – including admission fees, knife kit and uniform

Baking Certification Course (In Campus)

Admission requirements

Up-to-date CV
Motivation letter
Copy of your valid passport

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

Duration: 3 months in Ferrieres’ on-site units

Objective: Fundamentals of French Baking

Course structure:

– Practical course

Bread making:
Classic baguette, Traditional baguette, Country bread, Whole wheat bread, Normandy Pain Brié, Sourdough bread, Rye bread, Spelt bread, Whole grain bread, Ciabatta
Viennoiserie:
Croissant, Pain au Chocolat, Chelsea bun, Viennois milk bread, White sliced bread, Brioche, Flaky Brasillé, Kouign amann

– Technical course

History of baking and its evolution
Wheat-to-bread supply chain (wheat, flour, bread)
Glossary and kitchen uniform
Organisation and setting up of the work area
Bread baking glossary
Wheat: from cultivation until milling
Flour: composition, varieties, measures and mixes
Basic ingredients (water, salt, yeast, sugar, milk, eggs, fat, ready-to-use egg products)
Making of Viennoiserie

Tuition

6 000€ – including admission fees, knife kit and uniform

Project Management Professional – Exam Preparation Course

In this interactive Project Management Professional (PMP)® exam preparation course, participating project leaders and associates will learn the important advanced principles of project management and how to apply them effectively. Participants will cultivate skills across all areas of project management while advancing their organization’s ability to manage key partners and build quality measures into every project. Attendees will advance their proficiencies in project planning and control; improve project leadership, communication and stakeholder management skills; and master the art of project quality management. From cost management to procurement and contracting management to assessing and managing risk, this program empowers participants with the know-how to excel as both a project manager, as well as a project team member.

The immersive content is highly practical in focus and all materials are based on the latest best practices from The Project Management Institute (PMI)® and other reputed global project management bodies. Discussions and case studies will encourage attendees to challenge the status quo to enable participants to see how to more effectively apply the theory to their workplace.

PMI™ and PMP® are registered marks of Project Management Institute, Inc.

Admission requirements

The program benefits ambitious project associates and leaders from all industries who are now looking to lead more complex projects, as well as anyone who wishes to consolidate and solidify their project management training for career success. The program also prepares participants for the PMP® exam.

Prerequisites

PMP® ELIGIBILITY

Secondary degree (high school diploma, associate’s degree or the global equivalent)
7,500 hours leading and directing projects
35 hours of project management education or
Four-year degree
4,500 hours leading and directing projects
35 hours of project management education

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

MODULE 1:

Introducing PMI® and Project Management
Project Integration Management

MODULE 2:

Project Scope Management
Project Schedule Management

MODULE 3:

Project Cost Management
Project Quality Management

MODULE 4:

Project Resource Management
Project Communication Management

MODULE 5:

Project Procurement Management
Process Groups Review and Sample Artifacts
Filling in the Gaps
Evaluation
Wrap-up and Closing

Tuition

Tuition fee: $4770

Pastry Diploma

The Lenôtre School provides its students and partners with advanced training to facilitate, encourage, transmit and perpetuate performance and excellence. The Pastry’s certificate of the Lenôtre School is intended for adults passionate about pastry, whether they’re seeking to practice existing skills to to broaden their field of expertise.

The Pastry Chef Diploma is recognized and certified by the French government.( registered to the RNCP, Répertoire National des Certifications Professionnelles). Therefore, it will provide the whole range of skills necessary to do this job.

The goal is to quickly reach a high level of qualification in 25 weeks without going through a long initial training period. The École Lenôtre will provide you with the basic methods and essential techniques in pastry making needed to become a qualified professional (vocational diploma) in six months.

Admission requirements

Eligibility for this course has the following pre-requisites:

To be aged 18 years or older
To have a minimum level in English or French (level B1)
To be able to read and write
To know the basics of hygiene and safety
in a food environment
To have basic knowledge of basic reasoning (calculations and logic)

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

The acquisition of knowledge and techniques is done through practice in the classroom. The theory is integrated into practice, allowing a better understanding of the techniques and immediate application.

A three part training course

1.L’ESSENTIEL (6 weeks)

MAKE THE BASIC PASTRY RECIPES
The aim of this module is to allow students to learn the basics of pastry catering
and to master the fundamental skills

2. L’INCONTOURNABLE (7 weeks)

MAKE THE CLASSICS AND INESCAPABLE OF PASTRY
The aim of this module is to enable students to further develop their knowledge
of pastry catering and to master the necessary techniques to produce the
absolutes and classics of the Maison Lenôtre.

3. LA MAÎTRISE (8 weeks)

MAKE AN ASSORTMENT OF HIGH QUALITY AND TREND PASTRIES
The aim of this module is to allow students to consolidate their mastery and to
perfect the competence required to work as a pastry chef.

+4 weeks work placement to discover the professional universe and apply practical skills acquired during the training

Tuition

Fees For The Diploma

Fees for the 3 Certificates (21 weeks of lessons and 2 weeks’ work placement :
28 900€ H.T. (34 680€ TTC)

Fees For The Different Certificate

Certificate « L’Essentiel » : 7 800 € H.T. (9 360€ TTC)
Certificate « L’Incontournable » : 9 100 € H.T. (10 920€ TTC)
Certificate « La Maîtrise » : 12 000€ H.T. (14 400€ TTC)

Qualification

The “Pastry” Diploma will be awarded once you have passed each certificate and successfully completed your internship.

The Pastry Chef Diploma is registered to the RNCP (Répertoire National des Certifications Professionnelles). Therefore, it will provide the whole range of skills necessary to do this job. Recognised and certified as a title equivalent to “Bac professionnel cuisine”.

This includes the Certificate « L’Essentiel » , Certificat ” Incontournable” and Certificate « La Maîtrise ».

Students have the possibility to complete the three certificates separately. Obtaining Certificat 1 ” l’Essential ” is mandatory to register for Certificat 2 ” L’incoutounable

Globally Recognized French Pastry Arts Diploma

Through this intensive 5.5-month professional training from Ecole Nationale Supérieure de Pâtisserie (ENSP), students will learn and master the essential techniques of traditional French pastry arts.

Knowledge and skills will then be put to test through a two-month mandatory internship in a French establishment, preparing students for future careers.

Modules include:

• Basic pastry doughs, tarts and tartlets
• Choux pastry
• Puff pastry
• Leavened pastry doughs
• Sponges and biscuits
• Technical reinforcement
• Petits-fours and cakes
• Entremets
• Viennoiseries and bakery
• Plated desserts
• Theme and wedding cakes
• Chocolate
• Revision, final exam and buffet preparation

Admission requirements

Applicants should be 18 years of age or above and will be accepted pending application approval.

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Tuition

Contact ENSP to inquire about pricing details.

Qualification

Graduates will be awarded a globally recognized French Pastry Arts Diploma.

Cooking Diploma

The Lenôtre School provides its students and partners with advanced training to facilitate, encourage, transmit and perpetuate performance and excellence.

The Cooking Chef Diploma is recognized and certified by the French government.( registered to the RNCP, Répertoire National des Certifications Professionnelles). Therefore, it will provide the whole range of skills necessary to do this job.

The certification training courses in Cooking at the École Lenôtre are designed for adults looking to train or to switch careers :

Hobbyists and enthusiasts looking to switch careers
Young professionals
Professionals who left the trade for a while

The goal is to quickly reach a high level of qualification in 25 weeks without going through a long initial training period. The École Lenôtre will provide you with the basic methods and essential techniques in cooking needed to become a qualified professional (vocational diploma) in seven months.

Admission requirements

Eligibility for this course has the following pre-requisites:

To be aged 18 years or older
To have a minimum level in English or French (level B1)
To be able to read and write
To know the basics of hygiene and safety in a food environment
To have basic knowledge of basic reasoning (calculations and logic)

The application for registration must include all the following documents:

Completed registration application form – to be requested by email
Copy of an official government identity card
Curriculum Vitae
Cover letter

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

A three part training course:

1.L’ESSENTIEL (6 weeks)
The aim of this module is to allow students to learn the basics of cooking catering
and to master the fundamental skills

Practical lessons:

Make basic recipes: sauces, vinaigrettes, mayonnaises, stocks… Make basic starters: soups, quiches, salads…
Make fish and seafood dishes: moules marinières, whiting à l’anglaise, sole bonne-femme… Make meat dishes: roast poultry, sautéed veal, beef stew, braised meat, grilled meat… Make vegetable side dishes to compliment the main dish
Make classic desserts: fruit tarts, filled choux pastry, puff pastry, moka, bavarois…
Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
Assessment of progress

2. L’INCONTOURNABLE (7 weeks)

The objective of this module is to allow students to strenghten their knowledge of cooking and to master the techniques necessary to achieve the basics of pastry in a restaurant.

Practical lessons :

Master different types of terrines : classic « country style » terrine, fish, foie gras, in « gelée », in a pastry crust… Master seafood and shellfish recipes : tartare or carpaccio, oysters in gelée, marinières, stuffed clams, crayfish, lobster…
Master cold and hot starters : soufflés, puff pastry, salads… Master advanced level fish dishes and sauces : fileting fish, portioning styles “darnes,etc” (Brill fish “Dulgéré”, scallops in the style “Quiberonnaise”…)
Master advanced level meat dishes and sauces : cutting and portioning different cuts of meat (rack of lamb, tournedos of beef, chicken supreme, offal…)
Make cocktail foods, canapés : how to compose a buffet dinner
Master the basics of pastry catering : basic pastries and how to use them, cooked fruit, petits fours, pastry creams, tuiles, molleux …
Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
Assessment of progress

3. LA MAÎTRISE (8 weeks)(of which 2 weeks are led by an award-winning Chef)

The aim of this module is to allow students to consolidate their mastery and perfect the skills necessary to work as a professional chef.

Practical lessons :

Master cooking for buffet dinners and cocktails: making sandwiches, glazing techniques… Develop a range of modern and signature dishes coached by an award-winning chef Create a menu using restricted ingredients, reusing dishes already learned
Create a menu using a restricted budget
Master the different cooking methods for fish and meat Create plated desserts and petits fours
Manage and organize its work (team work, inventory management, due process and method, production and conservation compliance etc.)
Assessment of progress

+THE PRATICAL INTERNSHIP

4 weeks work placement to discover the professional universe and apply practical skills acquired during the training

Tuition

Fees For The Diploma:

Fees for the 3 Certificates (21 weeks of lessons and 2 weeks’ work placement :
29 950€ H.T. (35 940€ TTC)

Fees For The Different Certificates :

Certificate « L’Essentiel » : 8 100 € H.T. (9 720€ TTC)

Certificate « L’Incontournable » : 9 450 € H.T. (11 340€ TTC)

Certificate « La Maîtrise » : 12 400€ H.T. (14 880€ TTC)

Qualification

The “Cooking” Diploma will be awarded once you have passed each certificate and successfully completed your internship.

The Cooking Chef Diploma is registered to the RNCP (Répertoire National des Certifications Professionnelles). Therefore, it will provide the whole range of skills necessary to do this job. Recognised and certified as a title equivalent to “Bac professionnel cuisine”.

This includes the Certificate « L’Essentiel » , Certificat ” Incontournable” and Certificate « La Maîtrise ».

Students have the possibility to complete the three certificates separately. Obtaining Certificat 1 ” l’Essential ” is mandatory to register for Certificat 2 ” L’incoutounable”.

UX/UI Design Bootcamp

This course focuses on the fundamentals of User Centered Design where you will learn to validate ideas through rapid prototyping, user research and heuristic evaluation.

Career week takes place at the end of the program and is where participants draft their resume, portfolio and undergo interview preparation. Students are also introduced to Ironhack’s partner companies for interviews and the course finally concludes with UX project pitches and presentations at demo day.

The course focuses on the following topics:

User Research
Rapid Prototyping
User Testing & Refining
Front-End Web Development

Please contact the training provider for detailed course contents.

Admission requirements

For more information about this program, please contact the school directly.

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Tuition

Contact Ironhack for further details regarding fees.

About this institute

Ironhack School

With five world-class campuses located in Madrid, Barcelona, Miami, Paris and Mexico, Ironhack offers renowned full-time and part-time web development and UX/UI Design courses. Ironhack’s courses are highly interactive where students learn by creating projects that are formulated in

Bakery Advanced Training

The goal is to quickly reach a high level of qualification in 15 weeks, internship included. The École Lenôtre will provide you with the basic methods and essential techniques in bakery needed to master its skills.

The certification training courses in Bakery at the École Lenôtre are designed for adults looking to train or to switch careers:

Hobbyists and enthusiasts looking to switch careers
Young professionals
Professionals who left the trade for a while

Admission requirements

THE PRE-REQUISITES ELIGIBILITY FOR THIS COURSE:

To be aged 18 years or older
To have a minimum level in English or French (level B1)
To know the basics of hygiene and safety in a food environment
To have basic knowledge of basic reasoning (calculations and logic)

REGISTRATION

The application for registration must include all the following documents:

Completed registration application form – to be requested by email
Copy of an official government identity card
Curriculum Vitae
Cover letter

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

Program content

A two-part training course:

The Essential : 6 weeks

MAKE THE BASIC BAKERY RECIPES

The aim of this module is to allow students to learn the basics of bakery making and to master the fundamental skill.

PRACTICAL LESSONS:

Technology and study of the different kinds of flours
Learning the basic temperatures
Discovering the various tools used in the art of bakery.
Making breads according to several fermentation techniques : poolish, organic yeast, levure biologique, wild yeast dough, liquid surdough (realization of mother surdough and refreshed)
Training in kneading : slow, fast (enhanced, intensed)
Initiation to autolyse and pontage
Training in various types of shapings and dressings according to the bread: baguettes, short bread sticks, batards, round loaves, crowns, small individual breads
Discovering the fermentation modes : slow, controlled, live.
Learning about scarification
Initiation to different types of cooking according to the size of the bread
Breads you will bake : farmhouse bread, French baguette, standard baguette, yeast bread, rye pie, sandwich bread, special breads (rye, wholewheat), crowns…

The Maitrise : 7 weeks

WORK ON RECIPES AND ELABORATED BAKERY TECHNIQUES

The aim of this module is to enable students to further develop their knowledge of bakery and to master the necessary techniques to produce the absolutes and classics of the Maison Lenôtre.

PRACTICAL LESSONS

In-depth study and practical work regarding the l’Essentiel certificate
Training in additional elaborated recipes
Learning about further shapings and dressings such as fougasses, moulded breads…
Mastering new breads such as méteil bread, bran bread, cereal bread, olive bread, dried fruits bread, fougasse, zebra bread, decorated bread…
Viennese pastries prepared: Epiphany cake, croissant, pain au chocolat, raisin bread, brioche

Work Placement : 2 weeks

DISCOVER THE PROFESSIONAL ENVIRONMENT AND APPLY SKILLS ACQUIRED DURING THE TRAINING

The internship’s aim is to discover the professional world of gastronomy.
It is a mandatory experience to complete the diploma.
The internship aims to :
- Strengthen a previous experience learned beforehand
- Implement the practical application of the knowledge acquired

Program delivery

Our strengths

13 weeks of intensive courses (520hrs, 40hrs a week).
The training focused on repeating specific techniques, essential for mastering the Bakery art.
Class size limited to 12 participants.
Two weeks internship in the Lenôtre workshops.
A real bakery in our workshops in Plaisir, to observe the daily production.

A two-part training course

« L’Essentiel » Work on basic recipes and techniques in bakery 6 weeks
« La Maîtrise » Work on recipes and elaborated bakery techniques 7 weeks

L’Essentiel

240 hours
(6 weeks)
5 weeks of lessons
1 week of revision and exams

La Maîtrise

280 hours
(7 weeks)
6 weeks of lessons
1 week of revision and exams

Internship

80 hours
(2 weeks)
Feedback from the internship supervisor
Internship report to write

We offer a flexible planning that allows a 15 weeks course, or independent programs.

Tuition

Fees for both certificates

(13 weeks of training + 2 to 6 weeks of internship) : 15 600 € VAT excluded. (18 720 € VAT included)

Fees for each certificate

Certificate « L’Essentiel » : 7 200 € VAT excluded (8 640 € VAT included)
Certificate « La Maîtrise » : 8 400 € VAT excluded (10 080 € VAT included)

Qualification

The “Bakery” certification will be awarded once you have passed each certificate and successfully completed your internship.

This includes the Certificate « L’Essentiel » and Certificate « La Maîtrise ».

Students have the possibility to complete the two certificates separately. Obtaining certificat 1 ” l’Essential ” is mandatory to register for Certificat 2 ” La Maitrise”

Advanced Professional Program in Cuisine

This program is designed for people with experience, either few years working in kitchen, professionals that wants to learn new techniques, or previous students that have followed our Intensive programs. This Advanced program will beabout Creativity, plating and Art de la Table. It will be taught by known Chefs.

Admission requirements

For more information about this program, please contact the school directly.

Does this course require proof of English proficiency?

The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!

About this institute

FERRANDI PARIS : A TASTE FOR EXCELLENCE

Founded in 1920, FERRANDI Paris offers a unique range of courses that prepare students for careers in gastronomy and hospitality management. The school of excellence and know-how. Recognised for its innovative approach and the quality of its teaching staff, every

Recognised for its innovative approach and the quality of its teaching staff, every year 2,300 French and international students and 2,000 adults come to FERRANDI Paris to perfect their skills. Its graduates go on to successful careers in renowned establishments, or run their own businesses.

Spread over four campuses in Paris, Jouy-en-Josas, Saint-Gratien and Bordeaux (through a partnership with the Bordeaux Ecole Supérieure de la Table, run by Bordeaux CCI), FERRANDI Paris teaches students to innovate, teaches them managerial and entrepreneurial skills and lets them practice in real life situations. FERRANDI Paris is a member of the Committee of Destination Paris, the Strategic Committee of Atout France, the Rungis Scientific Council, the International City of Gastronomy and the “High Level Tourism Group” run by the Ministry of Foreign Affairs and International Development.

Which universities to attend in France

All over France, there are plenty of well-established and reputable universities to choose from. Depending on what you study, you may be interested in going to one of the grande écoles or universities designed specifically for your subject.

Here is a list of higher education institutions we recommend: