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Website
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www.frenchpastryschool.com
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Year Established
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1995
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Program Description
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L'Art de la Pâtisserie (Professional Pastry & Baking Program), full-time 24-wk certificate program; L'Art du Gâteau (Professional Cake Decorating & Baking Program), full-time 16-wk certificate program; L'Art de la Boulangerie, 8-wk Artisanal Bread Course
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Number of Programs/Year
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Each program or course twice per year
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Program Length
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24, 16, or 8 weeks
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Group Size or S:T Ratio
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18:1
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Program Focus
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Baking, Confectionery, French
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Faculty
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The French Pastry School’s team include Jacquy Pfeiffer, Sebastien Canonne, MOF, Nicole Bujewski, Sunny Lee, Joel Reno, Jonathan Dendauw, Nicholas Lodge, Patrice Caillot and En-Ming Hsu.
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Costs
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$23,700 includes books, uniforms, supplies, knife & tool kit for L'Art de la Patisserie.
$17,000 for L'Art du Gateau. $10,600 for L'Art de la Boulangerie.
Continuing Education courses for professionals & food enthusiasts from $525-$1,200.
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U.S. Locations
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Chicago, Illinois
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Months
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Year round
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Sponsor's Calendar Link
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www.frenchpastryschool.com/our_programs/index.html
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Sponsor's Facebook Page
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www.facebook.com/frenchpastryschool
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Contact
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Jessica Caracci
Admissions Director
The French Pastry School
226 W. Jackson Blvd., Suite 106
Chicago, IL 60606
United States
Phone: 312-726-2419 ext 206
Fax: 312-726-2446
E-Mail: info@frenchpastryschool.com
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