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

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.

Introduction to Pastry – Cakes and Tarts

Jul 06 - Jul 07, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Pastry Camp

Jun 25 - Jun 29, 2007 (8:00 am - 1:00 pm)
Enthusiast
Chef Laura Ragano

Advanced Chocolate Candies

Jun 19 - Jun 21, 2007 (6:00 am - 3:00 pm)
Professional
Chef Sébastien Canonne, M.O.F.

Ice Creams, Sorbets and Gelatos

Jun 12 - Jun 14, 2007 (1:00 pm - 8:00 pm)
Professional
Chef Emmanuel Ryon, MOF

Artisan Chocolate Candies

Jun 11 - Jun 13, 2007 (8:00 am - 4:00 pm)
Professional
Chef Jacquy Pfeiffer

Introduction to All Things Chocolate

Jun 05 - Jun 07, 2007 (6:00 pm - 10:00 pm)
Enthusiast
Chef Bob Hartwig

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