The French Pastry School

ABOUT
The French Pastry School at City Colleges of Chicago strives to offer an innovative, effective, superior education in which students are equipped to achieve excellence in the pastry, baking and confectionery arts.
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PROGRAMS
- L'Art de la Pâtisserie
  
  The Professional Pastry and Baking Program
- L'Art du Gâteau
  
  The Professional Cake Decorating and Baking Program
- L'Art de la Boulangerie
  
  The Artisanal Bread Baking Course
- Continuing Education
  
  Short-Term Specialty Courses for Food Enthusiasts and Professionals
- French Pastry Experience
  
  Attend the Ultimate French Pastry Experience
- Tasting Series
  
  The French Pastry School Educational Tasting Series
- Contact Us
  
  If you have any questions, would like to schedule a tour, or want to receive updates from all over the world of pastry.
We take pride in the quality of our courses, which are offered with great attention to the art and the science of pastry. The classes focus on artistry, visual presentation, theory, method, and technique, giving you the knowledge required for a successful pastry career.
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ADMISSIONS
Our unique commitment to you is continuous attention to the development of your career, from the beginning of your time with us until long after you leave.
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VISIT US
As an important part of your decision to attend, we welcome all of our prospective students to take a virtual tour of The French Pastry School or to make an appointment to see our facilities and meet our staff in person..
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FOLLOW US
The French Pastry School is a very active part of the pastry community. Keep track of our latest projects, alumni news, and events through posts, blog entries, articles, and tweets. You can find it all here!
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CONTINUING EDUCATION
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SCHOLARSHIP FOUNDATION
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ALUMNI
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CONTACT US

Upcoming Professional Classes

Upcoming Food Enthusiast Classes

Professional

Throughout the year, distinguished cisiting chefs offer focused, short-term, hands-on master classes to professionals in specialty aspects of pastry. These courses have brought prominent international figures like Pierre Herme, Stephane Glacier, M.O.F., Jean -Pierre Wybauw, Christine Ferber, Oriol Balaguer, Franck Kestener, M.O.F., and Paco Torreblanca. The topics explore all levels of expertise and subjects such as breads, plated desserts, or chocolate candy.

All tools equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef's jacket. Students may purchase a chef's jacket from the school, please call for more information. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.

As an added value, all Professional Continuing Education Courses at the French Pastry School will feature either a Three-Course Lunch or a High Tea.

Professional courses taking place from 7am-3pm will feature a three-course lunch.

Current Classes

Chocolate Candies and Sugar Confections (2013)

Jun 17 - Jun 20, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Jean-Marie Auboine

Chocolate Showpieces for Competition or Display

Aug 19 - Aug 22, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Stephane Leroux, M.O.F.

Cakes, Entremets, Petit Gâteaux and Tarts with Chef Frédéric Bourse

Aug 26 - Aug 29, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Frédéric Bourse

Patisserie of Stéphane Glacier, M.O.F.

Sep 16 - Sep 19, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Stephane Glacier, M.O.F.

Pâtisserie of Leonardo Di Carlo

Sep 23 - Sep 26, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Leonardo DiCarlo

The Cakes of Marina Sousa

Nov 18 - Nov 21, 2013 (7:00 am - 3:00 pm)

$1,260.00

Professional
Chef Marina Sousa