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.
Group Size or S:T Ratio
Professional Workshop, Baking/Pastry, French
Founders & Deans are master pastry chefs Jacquy Pfeiffer & Sébastien Canonne, M.O.F. Students are taught by the school's chef instructors including World Pastry & Baking Champions.
L'Art de la Patisserie: 720 contact hours;
L'Art du Gateau: 480 contact hours;
L'Art de la Boulangerie: 320 contact hours;
Continuing Education: 15 - 28 contact hours
Director of Admissions French Pastry School
226 West Jackson Blvd. at City Colleges of Chicago
Chicago, IL 60606
Director of Admissions
Tel: 312 726 2419 x206