French Pastry Schools

Learn the basics of many types of French pastry.

The origin of French pastry schools can be traced back to 1895, when Le Cordon Bleu, or "Blue Ribbon," culinary institute was founded in Paris. This was the first time that an established course of study for French cooking and pastry making was formally organized. The techniques and styles of French cooking and pastry making have formed the basis for most culinary education ever since.

The French Pastry School

Fruit-filled pastry

The French Pastry School at the City Colleges of Chicago offers two programs in French pastry. L'Art de la Pâtisserie is a professional pastry and baking certificate program lasting 24 weeks, offered in morning or afternoon sessions of six hours each Monday through Friday. It covers such topics as breads and breakfast pastries; sugar and chocolate confectionery, decoration and sculpture; French cakes and tarts; and petit fours and miniature pastries. They also offer a separate 16-week certificate course in L'Art du Gâteau--the Professional Cake Decorating and Baking Program. As of 2011, they are in the process of developing another program--L'Art de la Boulangerie, the art of baking.

The French Culinary Institute

An example of sponge pastry

The French Culinary Institute in New York City offers a 600-hour diploma course in Classic Pastry Arts. It can be completed in six months of day classes or in nine months of evening classes. The course covers tarts and cookies; pâte à choux (creampuffs); pâte feuilletée (puff pastry); sweet and savory breads; petits four; chocolate creations; and individual desserts, among others. There is a final exam, consisting of a review, a written and a practical exam. Candidates are required to create a variety and pastries and candies, including designing the display stand. They are evaluated on timing, scheduling and accuracy as well as the presentation.

Le Cordon Bleu Schools North America

Macaroons are made of egg white, sugar and ground almonds or coconut.

Le Cordon Bleu Schools North America carries on the traditions of the original French culinary institution. They are affiliated with Le Cordon Bleu international schools located across five continents, including the original Le Cordon Bleu School in Paris. They offer a professional pastry and baking program covering, among other topics, artisan bread production; design and creation of chocolate and sugar showpieces; and classic European pastry production. There are branches of Le Cordon Bleu College of Culinary Arts offering the pastry and baking program in Atlanta, Ga; Austin and Dallas, Texas; Boston, Mass., Chicago, Ill., Las Vegas, Nev., Los Angeles, Sacramento and San Francisco, Calif., Minneapolis/St. Paul, Minn.; Miami and Orlando, Fla.; Portland, Ore., Scottsdale, Ariz.; Seattle, Wash.; and St. Louis, Mo. Depending on the particular college, they may offer a certificate in Le Cordon Bleu Pâtisserie and Baking, an Associate of Occupational Studies degree or a diploma.

L' Academie de Cuisine

Tartlettes

French chef Francois Dionot established L'Academie de Cuisine in Gaithersburg, Md. in 1976. The Academy offers a 50-week program designed to produce professional pastry chefs; class size is limited to a maximum of 16 students. The first 12 weeks of the Pastry Arts Program concentrate on the basics of pastry making and the fundamental skills and techniques needed in a combination of lectures, demonstrations and hands-on sessions. The next 12 weeks are devoted to lectures and workshop training in advanced study, focusing on types of pastry. The last 26 weeks consist of an externship; students are assigned a school-approved dining establishment and work 33 hours or more a week under the supervision of a professional pastry chef.

References

• Culinary Arts Schools Worldwide: A History of Le Cordon Bleu
• The French Pastry School: L'Art de la Pâtisserie The Professional Pastry and Baking Program
• The French Culinary Institute: Classic Pastry Arts
• Le Cordon Bleu: Pastry and Baking Programs
• L'Academie de Cuisine: About Us
• L'Academie de Cuisine: Pastry Arts Program: Program Curriculum