Courses | The French Pastry School

Courses

Our Courses

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 Course

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L'Art de la Patisserie 
Cake Course

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L'Art du Gateau
Bread Course

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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 courses, 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.

 

The full-time professional courses at The French Pastry School of Robert Morris University Illinois were designed to respond to the demands of the industry and our students.  Our intensive and innovative courses 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 curriculum provides a complete learning experience, starting with basic skills and moving through advanced techniques

  • Small classes sizes (no more than 20 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.

Students are formally enrolled in RMU's Bachelor of Professional Studies - Advanced Culinary and Hospitality Management degree when they attend the FPS programs.  They have the option of just completing the FPS program or they can continue with additional coursework at RMU in pursuit of a BPS degree afterwards.

Our Programs

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

  • L'Art du Gâteau, 10-Week Professional Course

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

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