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

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

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

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