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 23 - Oct 25, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Artisan Breads

Oct 16 - Oct 18, 2007 (1:00 pm - 8:00 pm)
Professional
Chef Dider Rosada

Introduction to Pastry – Petits Fours and Breakfast Pastries

Oct 09 - Oct 11, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Sebastien Theiffine

Advanced Vienoisseries

Sep 25 - Sep 27, 2007 (6:00 am - 1:00 pm)
Professional
Chef Pierre Zimmermann

Wedding Cake Construction

Sep 18 - Sep 20, 2007 (6:00 am - 1:00 pm)
Professional
Chef Donald Wressell

Chocolate Decorations, Petit Gateau and Entremets

Sep 11 - Sep 13, 2007 (6:00 am - 1:00 pm)
Professional
Chef Norman Love

Art of Plated Desserts

Aug 28 - Aug 30, 2007 (6:00 am - 1:00 pm)
Professional
Chef Christophe Michalak

Fall Flowers, Fruits, Berries & Leaves in Gumpaste

Aug 15 - Aug 17, 2007 (1:00 pm - 8:00 pm)
Enthusiast
Chef Nicholas Lodge

Jams & Jellies, Marmalades & Chutneys and Tarts

Jul 31 - Aug 02, 2007 (6:00 am - 1:00 pm)
Enthusiast
Chef Christine Ferber

Petits Fours Secs, Moelleux, Tea Pastries and Tea Breads

Jul 09 - Jul 11, 2007 (8:00 am - 1:00 pm)
Professional
Chef Stephane Glacier, M.O.F.

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