Our Programs
Sneak Peak - new FPS brochure
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.
“In April of 2011, I participated in the Pastry Chicago Cookie Competition, and it made me decide to pursue this education. I had always loved to bake, but I had so much fun preparing, and the competition gave me the confidence I needed to make the decision. It made me realize that I could make a career out of it because there is always something new and interesting that you can discover in pastry. It wasn’t an easy decision; it’s such a different industry than the one I’m in currently, but I know it will be worth the challenges because it makes me happy.”
-Holly St. Meyers,
Student in L’Art de la Pâtisserie, January 2012
Our in-depth programs expose our students to a complete learning experience, starting with the most basic skills and moving through advanced techniques. In each distinctive program, you will work in a class no larger than 18 students. Classes are conducted in a comfortable setting while at the same time communicating the importance of using ideal methods to produce the very best pastries.
The French Pastry School's programs and courses have been created specifically to respond to the demands of our aspiring students' needs. They are designed to create the pastry professionals of tomorrow. Our full-time, hands-on certificate programs include the 24-week L'Art de la Pâtisserie – The Professional Pastry and Baking Program, which provides a foundation in all areas of the pastry arts. We also offer the 16-week L'Art du Gâteau – The Professional Cake Decorating and Baking Program, which is entirely devoted to the art, science, and production of cake. L’Art de la Boulangerie, the Artisanal Bread Baking Course, offers an eight-week, intensive hands-on experience for those wishing to pursue the wonderful craft of artisan bread and Viennoiserie baking.
The Continuing Education courses are designed for all levels of experience, from the food enthusiast to the professional. These intensive short-term courses get participants in the kitchen in a hands-on setting with world-renowned pastry chefs. The series offers a wide variety of specialty topics in everything relating to pastry, baking, and confectionery.
 |
L’Art de la PâtisserieThe Professional Pastry and Baking Program New Students
Returning Students*
Jan 2 - Jun 15, 2012 To apply via mail Jan 2 - Jun 15, 2012 To apply via mail
* Are you a returning student? |
|
L’Art du GâteauThe Professional Cake Decorating and Baking Program New Students
Returning Students*
Jan 2 - Apr 20, 2012
To apply via mail Jan 2 - Apr 20, 2012 To apply via mail
* Are you a returning student? |
 |
L'Art de la Boulangerie The Artisanal Bread Baking Course an 8-week Session More Details >
New Students
Returning Students*
Jun 11 - Aug 3, 2012 To apply via mail Jun 11 - Aug 3, 2012 To apply via mail
* Are you a returning student? |
 |
Continuing Education3 to 5 day courses Accredited by the American Culinary Federation |
|
