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

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.

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

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