Pastry Chefs: Blending Science, Art and a Little Magic
Pastry chefs all over the world are familiar with the complexities and details involved in creating an impressive dessert. At The FCI, we prepare you for pastry work in the finest commercial kitchens with a hands-on curriculum that is second to none. The FCI teaches aspiring pastry chefs using a program written by our Dean, the legendary Jacques Torres. He is one of the youngest pastry chefs ever receive the prestigious Meilleur Ouvrier de France Pâtissier Award. This program is designed to provide future pastry chefs with the skills and experience needed to enter the pastry chef job market and build a distinguished career. Browse our site to continue learning about our career courses for pastry chefs, or fill out an information request form for more information.
Our Classic Pastry Arts Program is designed to teach future pastry chefs all the major elements of fine pastry. Students studying to be pastry chefs will learn the classic and contemporary skills that will allow them to use basics and theory to create unique desserts of their own. Some of the pastry elements students learn include:
- Classic tart doughs, like pâte brisée
- Fragile, airy, multilayered puff pastries
- The incredible realm of cakes
- Artful, bite-sized petit fours
- Frozen, hot, and other desserts made to order
- Theatrical sugar skills
- The glory of chocolate
- Beautiful, fanciful presentations
The program is completed after just 6 months by day, or 9 by night. In that time, students will develop an acute sense of how to develop every detail of an impressive dessert. Our student pastry chefs learn the importance and art of presenting their creations beautifully, and the delight and surprise of combining these details unexpectedly.
Pastry Chefs Learning Under Expert Guidance
The guidance you receive from well-known pastry professionals and our distinguished Chef-Instructors will give you the tools and expertise you need to make magic. Their supervision enables future pastry chefs to continue learning until they can do it with ease. Classes typically have a 12:1 student/teacher ratio allowing our Chef-Instructors to provide an unparalleled attentiveness. Browse our site to learn more about our industry-leading courses for pastry chefs, or apply to The FCI pastry chef program today.
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