Bread Program (L’Art de la Boulangerie)

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.

Our professional Bread Program (L’Art de la Boulangerie*), a comprehensive, 10-week course is custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For eight hours a day, five days a week, this unique, hands-on experience allows students to focus on all aspects of creating artisan breads and breakfast pastries. L’Art de la Boulangerie presents the opportunity to learn under the direct guidance of Master Bakers and World Champions, providing the practice and tools needed to build a solid foundation, so that you can advance in the baking industry.

TO LEARN MORE, PLEASE CLICK ON ANY SYLLABUS LINK BELOW FOR COMPLETE COURSE DETAILS AND MORE IMAGES.
Principals of Boulangerie Fundamentals of French Breads Pre-ferments: Poolish and Sponges Levains and Starters: Techniques and Applications Specialty Whole Grains and Organic Breads Specialty Breads from France and around the World Breakfast Pastries and Viennoiseries Advanced Breakfast Pastries and Viennoiseries Sweet and Savory Pies and Tarts Capstone Course: Applications and Bread Showpieces

The U.S. Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that “prepares students for gainful employment in a recognized occupation”. The information provided below provides helpful details to our current students and prospective students regarding program and career options that can inform their career and educational choices.

*The Bread (LAB) certificate program will also be offered in collaboration with Robert Morris University upon approval by accrediting bodies.