FPS at a Glance | The French Pastry School

FPS at a Glance

The French Pastry School at a Glance

About The French Pastry School

Mission: The French Pastry School strives to offer an innovative, effective, intensive education in which students are equipped to achieve excellence in the pastry, baking, and confectionery arts.

Founding: The French Pastry School was founded by Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F. in 1995 as a resource for intensive pastry education for the hospitality industry.  The first session of the Pastry and Baking Courses, L’Art de la Pâtisserie, started in 1999 when the chefs moved their facilities from a studio on Grand Avenue to the fully-equipped, state of the art kitchens in the Chicago Loop.  The school added its specialized Cake Courses, L’Art du Gâteau, to the offering in August 2010 and the Bread Courses, L'Art de la Boulangie, in June 2011.

Type of School:  The French Pastry School is a culinary school that teaches based on the traditional Master-Apprentice model.  Our students are prepared to pursue a career in pastry and baking after learning to use the finest ingredients and equipment and receiving intensive hands-on instruction from internationally acclaimed master pastry chefs. The French Pastry School’s goal is to transmit the knowledge, commitment, and passion necessary for our students to continually elevate the art of pastry.

Academics for Full-Time Courses

Concentrations: Baking and Pastry Arts; Cake Baking and Decorating; Bread Baking.

Student to Faculty Ratio: 20:1  There is a maximum of 20 students per class with one chef instructor and one student assistant in each classroom at all times.  The chef instructors teach their specialties allowing the students to be exposed to different instructors and their unique industryt perspectives throughout their learning experience.

Internships/Externships: Each student of The French Pastry School’s full-time courses is encouraged to get as much experience outside of the classroom as possible.  We recommend students start with stages - a job-shadow in a professional kitchen during which you will get valuable hands-on experience and exposure to the industry.  We provide students with a long list of establishments and contacts to get started. 

Many students take the opportunity to do internships or externships during or after the courses for further professional deveopment.  Assistance in organizing these opportunities is available to students who communicate their goals to the staff.

More information about our programs.

Total Costs Including Tuition and Fees for Full-Time Courses

L’Art de la Patisserie (20-week Baking and Pastry Course):  $23,805 

L’Art du Gateau (10-week Cake Baking and Decorating Course):  $12,595

L’Art de la Boulangerie (10-week Bread Baking Course):  $12,595


Costs: Total costs include tuition, program fees, textbooks, uniforms, toolkits, all ingredients, and equipment to use while at school.  Uniforms, toolkits, and textbooks are yours to keep.  Additional expenses that students are responsible for are room and board and purchasing kitchen-safe shoes. 

A non-fundable application fee of $20 is required.

International students applying for student visas will be responsible for the additional application and processing fees set by the United States government.


Location: Located in the heart of Downtown Chicago, The French Pastry School is centrally situated with easy access to several lines of public transportation and all that the city has to offer.

Kitchens: The French Pastry School maintains state of the art kitchens, each equipped specifically for all things baking and pastry.  In addition to the teaching facilities, The French Pastry School has Research and Development kitchens where our chefs can explore new recipes and techniques to share with students and the industry.

Room/Board: The French Pastry School does not maintain residence halls for students.  There are several housing resources available to assist in finding housing in Chicago.