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

The Italian Pâtisserie of Biagio Settepani

Aug 12 - Aug 14, 2008 (6:00 am - 1:00 pm)
Professional
Chef Biagio Settepani

The Art of Pre Desserts and Plated Desserts Spring and Summer Collection

Aug 05 - Aug 07, 2008 (6:00 am - 1:00 pm)
Professional
Chef En-Ming Hsu

Introduction to Jams and Jellies

Jul 08 - Jul 10, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Sugar Showpieces for Buffet and Confectioneries

Jun 10 - Jun 12, 2008 (8:00 am - 1:00 pm)
Professional
Chef Stephane Glacier, M.O.F.

La French Pâtisserie de Thierry Mulhaupt

May 27 - May 29, 2008 (6:00 am - 1:00 pm)
Professional
Chef Thierry Mulhaupt

Introduction to Cakes and Tarts

Apr 29 - May 01, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Introduction to Chocolate Candies

Apr 22 - Apr 24, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

All Things Chocolate

Apr 15 - Apr 18, 2008 (6:00 am - 1:00 pm)
Professional
Chef Sébastien Canonne, M.O.F.

Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste

Apr 02 - Apr 04, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Nicholas Lodge

The Art of Modern Cakes and Tarts

Feb 26 - Feb 28, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Olivier Bajard

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