The French Pastry School

Continuing Education

Check the Continuing Education Schedule to sign up for three to five day courses for food enthusiasts and professionals with a wide variety of topics.

Classes are approved by the American Culinary Federation for Continuing Education Hours (CEH's). The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) is recognize by the Council for Higher Education Accreditation (CHEA).

We would like to hear from you! Please contact us with your ideas and suggestions for NEW Continuing Education classes. What subjects do you want to learn? Which chefs do you want to learn from? 

Past Classes

Summertime Restaurant Style Plated Desserts

Aug 04 - Aug 06, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

Fundamentals of Breads

Jul 07 - Jul 09, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef Jonathan Dendauw

Pastry Camp - All Chocolate

Jun 29 - Jul 03, 2009 (8:00 am - 1:00 pm)
Enthusiast
Chef John Kraus

The Art of Pre-Desserts and Plated Desserts, Summer Collection

Jun 08 - Jun 10, 2009 (7:00 am - 3:00 pm)
Professional
Chef En-Ming Hsu

Breads with Whole Grains and Specialty Flours

Jun 02 - Jun 04, 2009 (7:00 am - 3:00 pm)
Professional
Chef Jeffrey Hamelman

The Art of Modern Cakes and Tarts

May 11 - May 14, 2009 (7:00 am - 3:00 pm)
Professional
Chef Thierry Mulhaupt

Fundamentals of All Things Chocolate

Apr 28 - Apr 30, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

Fundamentals of Assorted Petits Fours

Apr 21 - Apr 23, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

Contemporary Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste

Apr 15 - Apr 17, 2009 (1:00 pm - 8:00 pm)
Professional
Chef Nicholas Lodge

Fundamentals of Traditional French Pastries

Mar 31 - Apr 02, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

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