Classic Pastry Arts
In just 6 months of day classes, or 9 months by night, you can develop the skills needed to create impressive desserts in our Classic Pastry Arts program. This program was designed by the renowned Jacques Torres to teach the primary elements of fine pastry that every pastry chef should know. Patisserie courses at our chef school cover everything from classic tart doughs to cakes and beyond. The pastry training you receive at The French Culinary Institute (FCI) will prepare you for every aspect of pastry creation and design. Enroll today, or fill out an information request form to learn more about our unique pastry chef training.
At The FCI you'll not only be attending one of the top pastry schools in the country, but the world as well. Our faculty of accomplished Chef Instructors works with you through every step of your pastry training and culinary education. They bring experience from around the world right to our chef school kitchens and impart that experience in a hands-on environment. Your patisserie courses will have you working with the tools of the trade from day one. You'll cover equipment basics and theory from the first day when you create a French apple tart. Our comprehensive pastry training will cover:
- Theatrical sugar skills.
- The glory of chocolate.
- Fragile, airy, multilayered puff pastries.
- Artful, bite-sized petit fours.
- Frozen, hot, and other desserts made to order.
- Beautiful, fanciful presentations.
- and much more...
Students who complete our pastry chef training will learn the precision needed to make fine pastries, the art of presenting them beautifully, and experience the excitement that comes from combining technique and artistry unexpectedly.
The creation of fine pastry takes science, art, and a little magic. If you're researching pastry training programs, the French Culinary Institute has much to offer. Our Pastry Arts program is written by our dean, Jacques Torres. He has distinguished himself in many ways, including becoming one of the youngest recipients of the prestigious Meilleur Ouvrier de France Pâtissier Award. Combining our unique approach with a distinguished faculty including master pastry chefs like Ron Ben-Israel, described by his critics as "The Wedding Cake Master..."(Zagat Survey), has allowed The FCI to set ourselves apart from other pastry training schools. Using a solid pastry training curriculum, taught by our talented Chef Instructors, your pastry chef training and culinary education from The FCI will prepare you for work in the finest of kitchens. Some of the fine pastries you'll create at your customized workstation include:
- Classic pastry doughs, like pâte brisée and pâte sucrée.
- Pâte à choux (cream puff pastry)
- Pâte feuilletée (puff pastry), for napoléons and palmiers.
- Croissants (Danish and brioche) and a full range of quick and yeast breads.
- Impressive cakes, from the génoise to the dacquoise.
- A romantic, three-tiered wedding cake.
- Sophisticated plated restaurant desserts made to order ("à la minute") including frozen and hot desserts.
- Delectable candy and decorative showpieces using chocolate.
Training for the Pastry Chef Career of Your Dreams
Your success is important to us. Each student at our chef school receives the personal attention they need in order to learn properly through the expert guidance of our Chef Instructors. They help you with your pastry training until it feels right, and you can do it easily. Once you graduate, the pastry chef training you receive from The FCI qualifies you to create pastry art & designs, capably, in the world's finest commercial kitchens. In addition, students taking our patisserie courses will also train for and take the exam for food safety certification from the National Restaurant Association. This is the most widely accepted food handling certification in America. Get immersed with the hands-on, fast-paced pastry training at The FCI.
Students in our Classic Pastry Arts program have the choice of attending daytime classes that meet Monday through Friday from 8:30 am to 2:30 pm or attending evening classes. Our evening pastry training classes can be attended Monday, Wednesday, and Friday or Tuesday / Thursday nights from 5:30 pm to 10:30 pm and Saturdays from 9:00 am to 2:00 pm, with short breaks. Courses focusing on patisserie offer students 537 hours of hands-on training and 63 hours of theory. Each course and unit begins with a short lesson on equipment, technique, theory, procedures and recipes. All of the work following is hands-on, under the guidance and attention of your Chef Instructor. Here is what you'll learn in Pastry I & II:
- Tarts and Cookies
- Pâte à Choux
- Pâte Feuilletée (Puff Pastry)
- Viennoiseries / Bread
- Cakes
- Petits Fours
- Chocolate Creations
- Individual Desserts
- Sugar
- Wedding Cakes
- Banquets
Pastry training is not just reserved for our career students. Pastry Techniques is a 20-session course designed for dedicated amateurs looking for pastry chef training that will give them a taste of a professional pastry kitchen. Classes are held every Saturday at our chef school from 9:30 am to 2:30 pm. The pastry training you receive in Pastry Techniques will teach you to handle chocolate, control a pastry bag, take control of cakes and pastry dough, and perfect those impressive French desserts. Enroll now, and experience the sweetest 100 hours you'll ever spend at one of the top pastry schools in the country, The FCI.
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