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

Fundamentals of Chocolate Candies

Jan 13 - Jan 15, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Introduction to All Things Chocolate

Dec 09 - Dec 11, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Introduction to Breads

Dec 02 - Dec 04, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

French Classics

Nov 18 - Nov 20, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Artisan and Traditional Breads

Nov 11 - Nov 13, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Dider Rosada

Introduction to Cakes and Tarts

Oct 28 - Oct 30, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Introduction to Chocolate Candies

Oct 21 - Oct 23, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

The Spanish Pâtisserie of Oriol Balaguer

Oct 07 - Oct 09, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Oriol Balaguer

Advanced Viennoiseries and Breakfast Specialties from Around France

Sep 23 - Sep 25, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Pierre Zimmermann

Advanced Chocolate Candies and Candy Bars Sous Vide

Sep 16 - Sep 18, 2008 (6:00 am - 1:00 pm)
Professional
Chef Franck Kestener, M.O.F.

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