Programs | The French Pastry School

Programs

Our Programs

We take pride in the quality of our courses, which are offered with great attention to the art and the science of pastry.

Pastry and Baking Program

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L'Art de la Patisserie 
Cake Program

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L'Art du Gateau
Bread Program

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L'Art de la Boulangerie
Workshops and Continuing Education

3 to 5 day courses accredited by the American Culinary Federation

Teaching the Fine Art of Pastry

We take pride in the quality of our programs, which are offered with great attention to the art and the science of pastry. The classes focus on artistry, visual presentation, theory, and technique - providing you the knowledge required for a successful career.

The full-time certificate programs at The French Pastry School of Kennedy-King College at City Colleges of Chicago were designed to respond to the demands of the industry and our students.  Our intensive and innovative programs provide the knowledge and skills to create the pastry and baking professionals of tomorrow. 

  • Students learn from master chefs who bring years of expert knowledge and skills.

  • Classes are taught entirely in the kitchens where students practice hundreds of recipes and techniques.

  • In-depth programs provide a complete learning experience, starting with basic skills and moving through advanced techniques

  • Small classes sizes (no more than 18 students) ensure personalized learning and mentoring.

  • State-of-the-art kitchens simulate a real-world industry environment.

  • Financial aid, career counseling, and personal attention provide the means to achieve your professional goals.

Pastry and Baking Program (L'Art de la Patisserie) - Gainful Employment Disclosure

Cake Program (L'Art du Gateau) - Gainful Employment Disclosure

Our Programs

  • L'Art de la Pâtisserie, 24-Week Professional Certificate Program

  • L'Art du Gâteau, 16-Week Professional Certificate Program

  • L'Art de la Boulangerie, 10-Week Professional Certificate Program

  • Short Term Specialty Courses accredited by the American Culinary Federation. Classes for both food enthusiasts and professionals.