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The FAUCHON school is a dream come true for the CEO of FAUCHON, Samy Vischel, and at the same time it is part of the continuity of the transmission of "Made in F" know-how. The creation of the FAUCHON school in Rouen Rive Gauche marks a return to the roots for FAUCHON. It will welcome its first students in 2022.

Indeed, this transmission is part of FAUCHON's DNA, with the great names of pastry-making such as Pierre Hermé, Christophe Felder, Christophe Michalak, Christophe Adam and Cédric Grolet having passed through the school.

The FAUCHON school training courses are based on a reversed pedagogy, with the student being the actor of the training. An important part will be dedicated to CSR issues, which will be the common thread in all the courses. Eco-responsibility, food waste, use of local products, selective sorting are values that the FAUCHON school wishes to pass on to the younger generations of chefs.

The FAUCHON school is also an experiential and immersive place in the professional world. Various infrastructures are made available to students: a food truck, a maritime fast-food container, a concept store, a restaurant, application bars open to the public, an experimental laboratory (laser cutting, 3D printer, plotter, etc.), a food tech incubator, etc.

Finally, courses will be given in English to allow foreign students to benefit from an optimal quality of teaching. All conditions will be met so that all students can benefit from FAUCHON's know-how.

Professional training courses

FAUCHON's mission is to prepare students to become high-level professionals, experts in their fields, creative and innovative, in the food and service professions.

Various training courses adapted to all will be offered, including :

  • CAP: cookery, bakery, pastry-making for people in professional reconversion
  • CQP: for hotel masters


Other excellent training courses will be added to this list during 2022: caterer and chocolate maker confectioner in CAP, barman and brewer maltster in CQP, wine waiter in professional title.

A Bachelor's degree in partnership with Neoma Business School

A 3-year Bachelor's degree, aimed at young graduates with a Bac or Bac +1 level who wish to pursue a career in the gastronomy industry, will also be launched. The main objective of this specialisation is to obtain a double competence (theoretical and practical): the managerial and management skills of a business school acquired at NEOMA Business School, and practical skills in the food and service industry through the FAUCHON school. This specialisation will shape future managers in the gastronomy sector.

Finally, the FAUCHON School will complete its offer with cooking classes open to the general public so that everyone can take part in the "made in F".

In short, welcome to the FAUCHON School! An ambitious and professional school that will continue to perpetuate its French know-how to train the great Chefs of tomorrow.

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