The French Pastry School
Chicago,
USA
Go to School's Website
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer, Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and Baking World Champion Pierre Zimmermann.
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
Accredited by the Illinois Community College Board through Kennedy King College at City Colleges of Chicago, The French Pastry School in Chicago is the only singular location in the world. Students in our full-time certificate programs earn from 16 to 24 college credit hours.
More information may be found at www.frenchpastryschool.com.
- Total Enrollment: Over 1000 total in all programs per year.
- Acceptance Rate: 80%
- Degrees/Certificates: 24-week and 16-week certificates offered
- Accreditation: Accredited by the Illinois Community College Board through Kennedy King College at City Colleges of Chicago, The French Pastry School in Chicago is the only singular location in the world. Students in our full-time certificate programs earn from 16 to 24 college credit hours.
L’Art de la Pâtisserie - The Professional Pastry and Baking Program (24 weeks) begins every January and July.
L’Art du Gâteau - The Professional Cake Decorating and Baking Program (16 weeks) begins every January and August.
Continuing Education classes held year-round for professionals and food enthusiasts. These courses range from 3 to 5 days in length.
Our classes are entirely hands-on taught in our state-of-the-art kitchens. Our chefs use the world's foremost purveyors of equipment and ingredients.
An application is available via the website where the application fee may also be paid (this fee is applied toward the total cost of tuition upon acceptance). Additional requirements include:
Two letters of reference. Letters of reference should be from someone who can comment on your career progress, contribution to the community or academic progress. This includes teachers, employers, clergy and community leaders. References from family members will not be considered. Examples of commendable achievements are encouraged. These may be mailed, emailed or faxed.
Resume—Email to info@frenchpastryschool.com
Digital photo for a Student ID and a free public transportation pass provided by the Chicago Transit Authority—Email to info@frenchpastryschool.com
High School transcript - must be official with the school seal and postal mailed to the school. Without it, financial aid will not be released by the Department of Education. We must have your high school transcript if you plan on applying for federal financial aid. No exceptions.
If you did not electronically submit the short essay questions these must be mailed, emailed or faxed.
Once all of these application pieces are received, you will be contacted for an interview. This can be conducted in person, via e-mail or over the phone. We recommend over the phone.
Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer, Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and Baking World Champion Pierre Zimmermann.
The French Pastry School offers internship possibilities for graduates of our full-time programs at the school as well as externship possibilities at locations in Chicago and around the country. More information may be obtained from our website or by speaking to our Admissions Director.
- Baking
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Confectionary
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Desserts
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Food Safety
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Pastry
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Patisserie
The French Pastry School
226 W Jackson Blvd, Ste 106
Chicago, IL 60606
Tel 312.726.2419
Fax 312.726.2446
http://www.frenchpastryschool.com
