Adam Snow | L’Art de la Boulangerie 2013 | Manager of Beans and Bagels | August 2013
Setting our students up for a successful career is the driving force behind all that we do. Within The French Pastry School Career Services, we distinguish between Career Education and Career Placement.
We define Career Education as teaching students how to effectively network, find their own employment, present themselves professionally online, and create and maintain their own professional Résumés. We require all students to actively engage in the Career Education piece of our curriculum as we believe the experience will serve them well in many areas throughout their lives.
We define Career Placement as seeking multiple positions for each of our graduates and forming corporate alliances to make as many connections as possible for our students to take advantage of.
While we work diligently to encounter and communicate every possible job opportunity in the pastry industry to ensure our students can find multiple employment options, the ultimate responsibility of finding and securing a job falls on the student.
We strongly encourage all our students to enter the market with a paying position as early as possible, but we recognize that this is a service which may or may not be taken advantage of by our students.
Career Education assistance begins as soon as you submit your résumé with your application. With this as a starting point, we help you edit and tailor it to the food industry throughout your time here as a student.
In the classroom, our Chef Instructors, who come from successful pastry careers themselves, provide insight and real life anecdotes of their experiences in the kitchen.
Staging is the traditional practice of volunteering in a kitchen for one shift (or more) to gain experience. It is also an ideal way to find out, first hand, which type of food business and position is ideal for you.
Staging can be a great résumé builder and a way to open doors to future employment. We strongly encourage all of our students to participate in as many stages as they are able to throughout their time at The French Pastry School.
During the program, you are provided with opportunities to form a variety of contacts in Chicago and across the nation. We help you to make connections, establish relationships with chefs and businesses, and encourage you to take advantage of the school’s extensive network . These relationships last a lifetime and The French Pastry School will remain a resource for the rest of your career.
Potential employers from all over the United States, as well as elsewhere in the world, contact us every day seeking to hire our alumni.
Many alumni have opened their own businesses in all of these areas, and continue to hire new graduates of The French Pastry School’s full-time programs. There are many career directions that our graduates have taken: see some examples of the jobs our graduates often seek below:
Retail Bakery Owner
Wholesale Bakery Owner
Retail & Wholesale Bakery Owner
Bake Shop Supervisor
Bake Shop Manager
Regional/Corporate Executive Baker
Baked Goods Research & Development (R&D) Assistant
Baked Goods R&D Technician
Baked Goods R&D Manager
Director of Baked Goods R&D
Director of Baked Goods Product Development/Innovation
Vice President, Baked Goods Innovation
Consultant (Artisan Bread Bakery Menus, Bread Bakery Operations Consultant, Hotel Bread Bakery Menu & Operations Consultant)
Baking Innovation Consultant (Manufacturing, Wholesale, or Foodservice)
Artisan Baking Educator
Food Writing (Blogger/Author, Food Stylist Freelance)
Sales (Bread Baking Equipment, Bread Baking Supplies, Bread Baking Commodities)
Hundreds more career paths based on individual preference, education, and desire for success!