Made in F School, FAUCHON's expertise
The transmission of know-how is ingrained in FAUCHON's DNA, with a long list of famous pastry chefs having passed through its doors, including Pierre Hermé, Christophe Felder, Christophe Michalak, Christophe Adam, and Cédric Grolet. The creation of the FAUCHON School in Rouen in 2021 marks a return to FAUCHON's roots, with a strong ambition to support new generations and prepare them to thrive in an attractive, constantly evolving sector.
Our Mission
To prepare students to become high-level professionals, experts in their fields, creative and innovative, in the food and service industries.
It is essential that a school's priorities remain the quality of its teaching and the professional future of its students. Aware that it holds the future of its students in its hands, École FAUCHON places learning at the heart of its interests. Because for us, learning means making mistakes, understanding, and starting over, the principle of the right to make mistakes is a value we uphold in our training courses.
Dimitri Amouroux - DIRECTOR OF ÉCOLE FAUCHON
FAUCHON School Training Programs
At École FAUCHON, the student is the main actor in their training. They evolve in a professional environment close to real-world conditions. Thus, they are prepared for the demands of the profession, which requires rigor and a sustained work pace, through innovative pedagogy.
Higher education, professional certification courses, CAP, advanced training courses, amateur classes, find all the courses offered at our school based in Rouen on the website dedicated to FAUCHON school.
