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 Pastry - Assorted Petits Fours

Feb 19 - Feb 21, 2008 (4:00 pm - 9:00 pm)
Enthusiast
Chef Laura Ragano

Breads with Whole Grains and Specialty Flours

Feb 05 - Feb 07, 2008 (1:00 pm - 8:00 pm)
Professional
Chef Jeffrey Hamelman

Bronwen Weber's Incredible Sculpted Cakes

Jan 28 - Jan 30, 2008 (6:00 am - 1:00 pm)
Professional
Chef Bronwen Weber

Artistic Competition Chocolate Showpieces and Chocolate Cakes

Jan 15 - Jan 17, 2008 (6:00 am - 1:00 pm)
Professional
Chef Stephane Leroux, M.O.F.

Advanced Chocolate Bonbons, Science and Technology

Jan 11 - Jan 13, 2008 (6:00 am - 1:00 pm)
Professional
Chef Jean-Pierre Wybauw

Fine Chocolate Candies and Belgium Classics

Jan 07 - Jan 09, 2008 (6:00 am - 1:00 pm)
Professional
Chef Jean-Pierre Wybauw

Introduction to Chocolate Candies

Dec 11 - Dec 13, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Introduction to Pastry – Breakfast Pastries

Dec 04 - Dec 06, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Sebastien Theiffine

Introduction to Pastry – Cakes and Tarts

Nov 13 - Nov 15, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Classic French Pastries

Nov 02 - Nov 03, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Sebastien Theiffine

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