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 – 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

Introduction to Pastry – Petits Fours

May 22 - May 24, 2007 (6:00 pm - 10:00 pm)
Enthusiast
Chef Bob Hartwig

Plated Desserts and Artisan Chocolate Candies

May 14 - May 16, 2007 (8:00 am - 4:00 pm)
Professional
Chef Jacquy Pfeiffer

Sugar Showpieces & Sugar Confections

May 08 - May 10, 2007 (1:00 pm - 8:00 pm)
Professional
Chef Stephane Glacier, M.O.F.

Plated Desserts and Artisan Chocolate Candies

Apr 26 - Apr 28, 2007 (9:00 am - 5:00 pm)
Professional
Chef Jacquy Pfeiffer

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