Hi Laroux81, Please don't get confused by the program Khuramm has mentioned.Those programs are specially arranged between the schools in the US and Ferrandi. Those students are kind of exchange students and are treated differently. For example, they can study in the program for about 3 months with other young French students, who have to pass C.A.P. exam. The 5 months pastry program for non-French people is the one I'm in now. I don't know why anglophone pastry program is so bad compared to other Ferrandi"s programs. For example, anglophone cuisine program seems excellent. It's really not worth it. If you really want to rean the art of French pastry in Franc, I would recommend, Ecole Bellouet in Paris, ESNP in Lyon. The students at Bellouet is tought by Jean-Michel Perruchon, MOF and other excellent pastry chefs. Plus the class is limited up up to 6 students. Check www.ecolebellouetconseil.com. I wish I had known this school much earlier! ESNP is co-owned by Alan Ducuss. www.ensp.com Good luck.