Creating fine pastry is science, art, and a little magic. The best way to learn Pastry Arts is at The FCI, under the guidance of our Dean, the legendary Jacques Torres, one of the youngest recipients of the prestigious Meilleur Ouvrier de France Patissier Award.

You'll start at the beginning, with equipment basics and theory. But your training is so hands-on, you'll be making a French apple tart on day one!

Working at your customized workstation, you'll explore all this and more:

• the art of bite-sized petits fours
• an incredible world of cakes, from génoise to dacquoise
• design and construction of a romantic three-tiered wedding cake
• sophisticated à la minute restaurant desserts plated to order
• blown sugar, spun sugar, pulled sugar, and marzipan decorations to dramatize a dessert or make a presentation piece
• delectable chocolate candies and decorative showpieces

Best of all, you'll learn to make magic.

And you can do it all—and receive your Grand Diplôme—in 6 months of day classes or 9 months of evening classes. The day you graduate, you'll be qualified to work, capably, in the finest commercial kitchens. Ready to get immersed? Your career is on its way.

To get more information, click here and we'll send you a free information packet to get you started. Or, if you'd like to speak with an admission rep, please call 1-888-FCI-CHEF.