Chocolate and Confectionary Arts at The FCI
Recognized as one of the top cooking schools in the country (if not the world), the French Culinary Institute (FCI) is a world-class culinary school, offering a unique approach that combines French techniques with American inventiveness in a hands-on, fast-paced curriculum. If you are interested in becoming a chocolatier, our Classic Pastry Arts program provides the culinary education you need to be successful in the confectionary arts. While there are a variety of chocolatier school choices, you won't find many other cooking schools that offer the comprehensive and fast-paced learning environment that you find at The FCI. Take your chocolatier courses as part of our Pastry Arts curriculum and study with the best.
There is a good reason The French Culinary Institute is considered one of the most top culinary schools in the world: our distinguished faculty. There isn't a chocolatier school in the world that can boast the depth and prestige of the master chefs that have designed our curriculum. The critically acclaimed Jacques Torres has designed our Pastry Arts program to teach our students all of the elements required to develop fine pastry. Chef Torres is renowned for his confectionary arts skills, and is one of the youngest recipients of the prestigious Meilleur Ouvrier de France Pâtissier Award. His masterful curriculum is implemented by our accomplished Chef Instructors. They have been recruited from the world's finest restaurants to pass on their experience and knowledge to tomorrow's great chefs. If you're interested in becoming a chef or finding out more about The FCI as an alternative to chocolatier school by filling out a request form for a free information kit.
At your average chocolatier school, courses cover the methods and techniques used to create different chocolates. Our Classic Pastry Arts program rolls chocolatier school classes into a culinary education program that covers all aspects of the pastry and confectionary arts. You'll master the skills needed to melt, temper and mold milk, white, and dark chocolates while learning the basics and theory of all confectionary arts. Rather than taking several separate chocolatier courses, the Chocolate Creations unit covers everything from simple candies and truffles to breathtaking showpieces that allow you to show off your creative vision. This unit works together with the other curriculum to give you a comprehensive understanding of Pastry Arts as a whole.
The Classic Pastry Arts program was designed to address an increasing demand for pastry chefs in several areas of the culinary industry. Basic pastry theory, techniques and implementation are covered, allowing you to build upon a solid understanding of Pastry Arts and create your own masterpieces.
Our unique approach is unlike any chocolatier school. Students create pastry for actual customers in our critically acclaimed restaurant, L'Ecole. Unlike chocolatier courses that are taken over the Internet, or put you in a classroom, you'll learn in a real-world environment under the guidance of some of the most accomplished chefs in the industry. Enroll today and start your journey towards becoming a chocolatier.
Specialty and Amateur Courses
Many people are interested in becoming a hobbyist chocolatier, and don't intend to make a career out of it. It is for these serious amateurs that our Pastry Techniques program was created. If you're looking for a way to enhance your current confectionary arts skills without going to chocolatier school, Pastry Techniques might be just what you're looking for. Students will acquire these essential pastry making skills:
- Proper use of baking equipment.
- Construction of a recipe by grasping the basics of pastry
- Working with chocolate, creating of sugar syrups, meringues, and buttercreams
- Developing the art (and delights) of breathtaking cake decoration
- Understanding the beauty of properly-plated desserts
Specialty and Amateur courses are taught utilizing the same facilities and faculty as our career students. You'll develop your skills right alongside students studying for a career in confectionary arts under the guidance of the same distinguished Chef Instructors. Studying chocolate as a hobby is fun and exciting in our fast-paced, hands-on curriculum.
Get a First-Rate Pastry Education Without Chocolatier School
The FCI has created a rigorous hands-on program that we call Total ImmersionSM. This program prepares and places our graduates into the culinary workforce quickly. Rather than spending years in a chocolatier school, or other cooking school, the programs at The FCI will have you prepared in months. The Classic Pastry Arts program can be completed in 6 months by day, or 9 months of evening classes. It is the only program in the world written by the renowned Jacques Torres and featuring the talents of world renowned guest faculty that includes many masters of their craft. Our program includes all the elements of fine pastry that average chocolatier courses at other cooking schools don't cover. The FCI is your destination for the broad knowledge and experience you can't get at a chocolatier school.
More Information
From faculty to field trips, you can acquire the credentials and real-world experience you need at The FCI. It is common for our graduates to be scooped up by top-rated restaurants immediately following graduation. Learn why The FCI is and ideal alternative to chocolatier school by taking a look around, meeting our faculty, touring the facilities and reading about our programs. Apply on-line today and begin your journey into the confectionary arts.
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