Programs

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.

L'Art de la Patisserie
Enroll

The Professional Pastry and Baking Program

L'Art du Gateau
Enroll

The Professional Cake Decorating and Baking Program

L'Art de la Boulangerie
Enroll

The Artisanal Bread Baking Course

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, method, and technique, giving you the knowledge required for a successful pastry career.

Our in-depth programs and courses 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 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.  For those looking to specialize in Artisanal Bread Baking, the school provides a full-time, 8-week course, L’Art de la Boulangerie.

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.

 

L'Art de la Patisserie - Gainful Employment Disclosure

L'Art du Gateau - Gainful Employment Disclosure

Our Programs

  • The Professional Pastry and Baking Program

    a 24-Week Certificate Program

  • The Professional Cake Decorating and Baking Program

    a 16-week Certificate Program

  • The Artisanal Bread Baking Course

    an 8-Week Session

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

Return on Investment

Our students want a career they will be passionate about for the rest of their lives and they need to start with a strong education. As you enter into a new profession, there are many important decisions ahead: choosing where you train is one of the biggest. It’s your foundation, your first connection to the industry, and a large investment of time and money.

Students of The French Pastry School receive hands-on training from the best pastry chefs in the world, using the highest quality ingredients and equipment available. You are primed for the industry by learning, not only classic technique for making great product, but also what it means to be a pastry professional working as an important part of a larger team. We want to send our students out into the world of pastry with a strong base of knowledge in a relatively short period of training: we insist that our students work hard and this has made the difference.

With constant practice and curiosity, the skill sets you learn with us will carry you through a long and exciting career in pastry. Upon graduation, all of our students either have a pastry position or are well on their way to getting one. As an alumnus of The French Pastry School, you will always have access to our alumni job boards, our web of connections throughout the world, and our expert advice on new ventures any time you ask for it.

As part of a small class in a school with dedicated, passionate instructors and faculty, you can form relationships here that will last your entire career.

World Class Chefs

Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Nicole Bujewski, Sunny Lee, Eric Perez, and Joel Reno;  Master Baker, Jonathan Dendauw; Master Cake Artist, Nicholas Lodge; and World Pastry Champions, Patrice Caillot and En-Ming Hsu

Please visit our Faculty and Staff page to learn more about our talented team.

Chef Sébastien Canonne

The impressive career of Chef Canonne began with both culinary and pastry apprenticeships; one of which was under the legendary pastry chef Gaston Lenôtre, in Paris. After several years spent with Mr. Lenôtre, his path brought him to work at the following world-renowned establishments: The Côte Saint Jacques in Joigny, Burgundy, France; the Beau Rivage Palace in Geneva, Switzerland; the Hotel Euler in Basel, Switzerland; the Palais de L’Elysée for French President François Mitterrand in Paris, France; and the Ritz-Carlton Hotel in Chicago, Illinois.