The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne M.O.F., who teach the school's six-month L'Art de la Pâtisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients.
Classes are small (18 students maximum), hands-on, and personalized. Students enjoy intensive instruction in food technology, theory, and technique perfection. All aspects of pastry are covered, including:
• Baking theory, formulas and ingredients in the baking/pastry field • Food service technology, nutrition, station coverage and duties, personnel payroll operations • Plated desserts I & II • French cakes and tarts • Ice cream and sorbet • Breakfast pastries, quick breads, and cookies • Chocolate and sugar decorations I & II • Chocolate and sugar candies • Wedding cakes • French pastries and petits fours • Preparation for culinary competition
The school also offers customized corporate training programs, specialized continuing education courses taught by acclaimed pastry chefs, seminars and demonstrations in hotels and restaurants throughout the U.S., and pastry consultations.
24-wk certificate in Pastry Arts focusing on classic French methods, contemporary aesthetics & production techniques.
Group Size or S:T Ratio
18:1
Program Focus
Baking/Pastry, Confectionery, French
Faculty
Chef Jacquy Pfeiffer, co-founder/instructor, was named one of the Top Ten Pastry Chefs in the U.S. by Chocolatier & Pastry Art and Design. Chef Sebastien Canonne, M.O.F. & coach of 2002 winning World Pastry Championship team in Las Vegas.
Costs
$19,500 includes books, uniforms, supplies, knife/tool kit.
U.S. Locations
Illinois (Chicago)
Months
Year round
Contact
Elaine Kilby The French Pastry School
226 W. Jackson Blvd., Suite 106
Chicago, IL 60606
United States
Phone: 312-726-2419 ext 212
Fax: 312-726-2446
E-Mail:
