Private · France

Ferrandi Paris

FERRANDI Paris: The excellence of gastronomy and hotel management across all campuses.

Paris, France Est. 1920 · 106 yrs #4 worldwide Official site

Programs

across degree levels

Students

2,500

50% international

Acceptance

35%

selective

Tuition (mid)

$9k

full programme

AI-augmentation

81%

upside for grads

Overview By the numbers Programs AI impact Tuition Compare Request info

The school

What you need to know

Institution type

Private

Accreditation

—

Faculty ratio

1 : 11

Languages

English

Hospitality rank

AI-readiness

Strong

Founded in 1920, FERRANDI Paris has established itself as a premier institution dedicated to the excellence of gastronomy and hotel management. With its roots in Paris, the school has expanded its reach, offering its distinguished programs across multiple campuses, including Bordeaux, Dijon, Rennes, Saint-Gratien, and Strasbourg - Illkirch. This widespread presence underscores its commitment to providing high-quality education in the culinary and hospitality arts throughout France.

FERRANDI Paris offers a comprehensive educational model that blends rigorous academic instruction with practical, hands-on experience. The institution emphasizes a dynamic learning environment, as evidenced by events such as students giving life to their restaurant concepts at the application restaurant Le 28, and masterclasses with renowned chefs. The school also hosts various competitions, including the Concours Olivier Roellinger, the Trophée Marcel Le Servot, and the Kikkoman competition, providing students with opportunities to hone their skills and engage with industry challenges. Furthermore, FERRANDI Paris actively participates in and hosts significant industry events, such as the 75th Prix Culinaire Prosper Montagné, reinforcing its role as a hub for culinary innovation and professional development.

The school's commitment to excellence extends to its industry positioning and student outcomes. FERRANDI Paris regularly celebrates the achievements of its students and alumni, such as those recognized in the Guide MICHELIN. The institution also focuses on contemporary industry trends, offering modules in Hospitality Asset Management and exploring the intersection of innovation and gastronomy at events like VivaTech. With a focus on pedagogical excellence, FERRANDI Paris ensures its educators are well-trained, and its programs, like the Bachelor's, receive renewed state recognition, affirming the quality and relevance of its offerings in the evolving hospitality landscape.

Across all programs, graduates face a hospitality industry mid-way through an AI transition: roughly 31% of entry-level task time is automatable today, while 81% 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

90%

Placed via school network

92%

Student–faculty ratio

1 : 11

International student share

50%

7 programs

Programs offered

Program	Level	Duration	Tuition	AI exposure
BBA in International Hospitality Management hospitality management	bachelor	36 mo	$18,000	62%
MSc in Global Hospitality Leadership hospitality management	master	18 mo	$35,000	62%
Grand Diplôme in Culinary Arts culinary arts	diploma	9 mo	$18,000	34%
MBA in Hospitality & Tourism hospitality management	mba	12 mo	$40,000	62%
MBA in Hospitality & Tourism — Leadership Track hospitality leadership	mba	12 mo	$40,000	62%
MBA in Hospitality & Tourism — Luxury Track luxury hospitality	mba	12 mo	$40,000	62%
MBA in Hospitality & Tourism — Revenue Track revenue management	mba	12 mo	$40,000	62%

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, 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

90/100

Projected salary premium: +22% by yr 5

Augmentation minus automation, normalised 0–100.

bachelor · hospitality management

BBA in International Hospitality Management

Exposure

62%

Automation

38%

Augmentation

78%

BBA in International Hospitality Management at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 38% of the entry-level task surface is now automatable, while 78% 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 +14% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

master · hospitality management

MSc in Global Hospitality Leadership

Exposure

62%

Automation

34%

Augmentation

84%

MSc in Global Hospitality Leadership at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 34% of the entry-level task surface is now automatable, while 84% 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 +22% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

diploma · culinary arts

Grand Diplôme in Culinary Arts

Exposure

34%

Automation

28%

Augmentation

54%

Grand Diplôme in Culinary Arts at Ferrandi Paris 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

mba · hospitality management

MBA in Hospitality & Tourism

Exposure

62%

Automation

30%

Augmentation

88%

MBA in Hospitality & Tourism at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 30% of the entry-level task surface is now automatable, while 88% 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 +28% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

mba · hospitality leadership

MBA in Hospitality & Tourism — Leadership Track

Exposure

62%

Automation

30%

Augmentation

88%

MBA in Hospitality & Tourism — Leadership Track at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 30% of the entry-level task surface is now automatable, while 88% 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 +28% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

mba · luxury hospitality

MBA in Hospitality & Tourism — Luxury Track

Exposure

62%

Automation

30%

Augmentation

88%

MBA in Hospitality & Tourism — Luxury Track at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 30% of the entry-level task surface is now automatable, while 88% 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 +28% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

mba · revenue management

MBA in Hospitality & Tourism — Revenue Track

Exposure

62%

Automation

30%

Augmentation

88%

MBA in Hospitality & Tourism — Revenue Track at Ferrandi Paris sits in the moderate-exposure band of the AI-impact curve. Roughly 30% of the entry-level task surface is now automatable, while 88% 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 +28% more by year five than peers who don't. High augmentation, low replacement — managers who use AI will out-earn those who don't.

AI is taking over

—Shift scheduling & forecasting
—Guest feedback triage and sentiment scoring
—Routine SOP & training-doc drafting
—Inventory and par-level recalculations

AI amplifies

+Personalised guest journey design
+Dynamic upsell and bundling strategy
+Owner / asset reporting with AI narrative
+AI-led concierge oversight and escalation

ChatGPT EnterpriseCendyn / RevinateDuettoNotion AIGlean

Investment

Tuition vs. peer schools

France hospitality schools — mid tuition

Mid-point of published tuition ranges, in USD.

Min tuition

$4,000

Max tuition

$13,750

Country mid

$29,810

Head-to-head

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