Programs | The French Pastry School


Our Programs

We take pride in the quality of our courses, which are offered with great attention to the art and the science of pastry.

Pastry and Baking Program


L'Art de la Patisserie 
Cake Program


L'Art du Gateau
Bread Program


L'Art de la Boulangerie
Workshops and Continuing Education

3 to 5 day courses accredited by the American Culinary Federation

Teaching the Fine Art of Pastry

We take pride in the quality of our programs, which are offered with great attention to the art and the science of pastry. The classes focus on artistry, visual presentation, theory, and technique - providing you the knowledge required for a successful career.

Starting in 2019, the full-time programs at The French Pastry School will be offered in partnership with Robert Morris University Illinois.  FPS will no longer be associated with City Colleges of Chicago after January 15, 2019.

The French Pastry School is very excited to announce a new partnership with Robert Morris University Illinois, with its highly-ranked culinary program, to offer certificate programs in Pastry and Baking, Cake, and Bread. Since 1995, FPS has been providing a world-class education to aspiring pastry chefs locally, nationally, and globally. This new partnership will enhance the offering of both schools and bring the programs to even more students starting in 2019. “This partnership helps Robert Morris take its culinary program to new heights in pastry, baking and confectionery arts,” said RMU President Mablene Krueger.
The full-time Programs will run at various times during the year beginning in February 2019.
· Pastry and Baking: February 18th and July 15th starts
· Cake: February 18th and September 23rd starts
· Bread: July 15th start (upon accreditation approval)
The Programs will continue to be taught at the current FPS location (226 West Jackson Boulevard) in downtown Chicago along with Continuing Education Workshops for both professionals and the home baker. 


The current 2018 full-time certificate programs at The French Pastry School of Kennedy-King College at City Colleges of Chicago were designed to respond to the demands of the industry and our students.  Our intensive and innovative programs provide the knowledge and skills to create the pastry and baking professionals of tomorrow.

  • Students learn from master chefs who bring years of expert knowledge and skills.

  • Classes are taught entirely in the kitchens where students practice hundreds of recipes and techniques.

  • In-depth programs provide a complete learning experience, starting with basic skills and moving through advanced techniques

  • Small classes sizes (no more than 18 students) ensure personalized learning and mentoring.

  • State-of-the-art kitchens simulate a real-world industry environment.

  • Financial aid, career counseling, and personal attention provide the means to achieve your professional goals.

Pastry and Baking Program (L'Art de la Patisserie) - Gainful Employment Disclosure

Cake Program (L'Art du Gateau) - Gainful Employment Disclosure



Our Programs

  • L'Art de la Pâtisserie, 20-Week Professional Certificate Program

  • L'Art du Gâteau, 16-Week Professional Certificate Program

  • L'Art de la Boulangerie, 10-Week Professional Certificate Program

  • Short Term Specialty Courses accredited by the American Culinary Federation. Classes for both food enthusiasts and professionals.