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 – 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

French Classics and Modern Entremets

Apr 24 - Apr 26, 2007 ()
Professional
Chef Laurent le Daniel, M.O.F.

Professional Breads and Pastries

Apr 17 - Apr 19, 2007 (1:00 pm - 8:00 pm)
Professional
Chef Jeffrey Hamelman

Introduction to Chocolate Candies

Apr 10 - Apr 12, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Advanced Chocolate Candies

Mar 27 - Mar 29, 2007 (6:00 am - 3:00 pm)
Professional
Chef Sébastien Canonne, M.O.F.

Plated Desserts and Artisan Chocolate Candies

Mar 19 - Mar 21, 2007 (8:00 am - 4:00 pm)
Professional
Chef John Kraus

Advanced Belgian Chocolate Candies

Mar 13 - Mar 15, 2007 (6:00 am - 1:00 pm)
Professional
Chef Jean-Pierre Wybauw

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