Our faculty in French have areas of expertise in teaching and research which range from francophone literature, cultural studies, music and cinema, to business French, translation, creative writing and pedagogy. Our faculty consider excellence in teaching their primary focus. We adopt an approach that centers on effective communication, and most classes have fewer than twelve students, an ideal size for highly interactive learning. We tie research to teaching, and work with students individually to mentor them for internships, successful graduate study or professional work, and to obtain prestigious grants such as the Fulbright award or to qualify them to participate in the TAPIF (Teaching Assistant Program in France).

Learn the classic techniques of combining ingredients into rich pastries. The main ingredients in French pâtisserie are flour, butter, eggs, and 'savoir-faire!' By learning their various combinations, properties, and applications, you will learn how to make various types of pâtisserie like pâte sablée, pâte feuilletée, and choux paste; and traditional gâteaux like Saint Honoré, black forest, and Paris-Brest. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie. Basic Pastry is the first step, followed by intermediate and superior in completing your Diplôme de Pâtisserie.