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

Fine Chocolate Candies and Belgium Classics

Mar 16 - Mar 19, 2009 (7:00 am - 3:00 pm)
Professional
Chef Jean-Pierre Wybauw

Bronwen Weber's Incredible Sculpted Cakes

Mar 09 - Mar 11, 2009 (7:00 am - 3:00 pm)
Professional
Chef Bronwen Weber

Intermediate All Things Chocolate and Chocolate Showpieces

Mar 02 - Mar 06, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

Fundamentals of French Breads

Feb 24 - Feb 26, 2009 (4:00 pm - 9:00 pm)
Enthusiast
Chef Jonathan Dendauw

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

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