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Private · France

Ferrandi Paris - Bordeaux Campus

Ferrandi campus in Bordeaux.

Bordeaux, France Official site

Programs

3

across degree levels

Students

3,055est.

49% international

Acceptance

43%est.

selective

Tuition (mid)

$39kest.

full programme

AI-augmentation

55%

upside for grads

OverviewBy the numbersProgramsAI impactTuitionCompareRequest info

The school

What you need to know

Institution type

Private

Accreditation

—

Faculty ratio

1 : 9

Languages

English

Hospitality rank

Unranked

AI-readiness

Strong

Ferrandi Paris - Bordeaux Campus is a private institution based in Bordeaux. The school offers 3 programs across hospitality management, culinary arts, tourism and adjacent disciplines.

Across all programs, graduates face a hospitality industry mid-way through an AI transition: roughly 26% of entry-level task time is automatable today, while 55% of a graduate's output can be amplified by current AI tools. We break this down per program below.

By the numbers

The data on this school

Application volume — trailing 7 years

Applications received per intake.

Global hospitality rank — trajectory

Lower is better. Movements year-over-year.

Graduate employment, 6mo

95%

Placed via school network

89%

Student–faculty ratio

1 : 9

International student share

49%

3 programs

Programs offered

ProgramLevelDurationTuitionAI exposure
French Cuisine Intensive Professional Program
culinary arts
diploma5 mo$21,500
34%
French Pastry Intensive Professional Program
culinary arts
diploma5 mo$21,500
34%
Bachelor in Culinary Arts (Bordeaux campus)
culinary arts
bachelor36 mo$28,500
34%

Programs by degree level

Distribution across credentials.

2026 outlook

AI impact — by program

Every hospitality discipline is being reshaped at a different speed. Below is the AI exposure profile for each program at Ferrandi Paris - Bordeaux Campus, with the specific tasks being automated, the work being amplified, and the tools graduates should be fluent in before they leave.

Automation risk vs augmentation upside

Per program — automation is what AI removes, augmentation is what AI multiplies.

School-wide opportunity score

74/100

Projected salary premium: +8% by yr 5

Augmentation minus automation, normalised 0–100.

Exposure

34%

Automation

28%

Augmentation

54%

French Cuisine Intensive Professional Program at Ferrandi Paris - Bordeaux Campus sits in the low-exposure band of the AI-impact curve. Roughly 28% of the entry-level task surface is now automatable, while 54% of a graduate's output can be amplified by AI tools. The net effect: graduates who treat AI as a co-pilot are projected to earn +6% more by year five than peers who don't. Lowest replacement risk in hospitality — hands stay human, the back-office goes AI.

AI is taking over

  • —Recipe scaling and costing
  • —Allergen and nutrition label generation
  • —Menu translation and localisation
  • —Supplier price tracking

AI amplifies

  • +Menu R&D with generative ideation
  • +Plate photography & social content
  • +Wine & beverage pairing copy
ChatGPTMidjourneyMarginEdgeApicbaseNotion AI

Exposure

34%

Automation

28%

Augmentation

54%

French Pastry Intensive Professional Program at Ferrandi Paris - Bordeaux Campus sits in the low-exposure band of the AI-impact curve. Roughly 28% of the entry-level task surface is now automatable, while 54% of a graduate's output can be amplified by AI tools. The net effect: graduates who treat AI as a co-pilot are projected to earn +6% more by year five than peers who don't. Lowest replacement risk in hospitality — hands stay human, the back-office goes AI.

AI is taking over

  • —Recipe scaling and costing
  • —Allergen and nutrition label generation
  • —Menu translation and localisation
  • —Supplier price tracking

AI amplifies

  • +Menu R&D with generative ideation
  • +Plate photography & social content
  • +Wine & beverage pairing copy
ChatGPTMidjourneyMarginEdgeApicbaseNotion AI

Exposure

34%

Automation

22%

Augmentation

58%

Bachelor in Culinary Arts (Bordeaux campus) at Ferrandi Paris - Bordeaux Campus sits in the low-exposure band of the AI-impact curve. Roughly 22% of the entry-level task surface is now automatable, while 58% of a graduate's output can be amplified by AI tools. The net effect: graduates who treat AI as a co-pilot are projected to earn +13% more by year five than peers who don't. Lowest replacement risk in hospitality — hands stay human, the back-office goes AI.

AI is taking over

  • —Recipe scaling and costing
  • —Allergen and nutrition label generation
  • —Menu translation and localisation
  • —Supplier price tracking

AI amplifies

  • +Menu R&D with generative ideation
  • +Plate photography & social content
  • +Wine & beverage pairing copy
ChatGPTMidjourneyMarginEdgeApicbaseNotion AI

Investment

Tuition vs. peer schools

France hospitality schools — mid tuition

Mid-point of published tuition ranges, in USD.

Min tuition

—

Max tuition

—

Country mid

$26,863

Head-to-head

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