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.

 Food Enthusiast - denotes course is for the food enthusiast

♦♦♦ Professional- denotes course is for professionals and Pastry Chefs

These courses 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? Stay tuned for more classes to be added this year.

If you’re looking for a one-day outing or a way to get to know the school before taking a longer class, join us for a French Pastry Experience.  This two and a half hour event includes a tour of the school, a demonstration of several recipes, a chance to meet some of our Chef Instructors, and, of course, lots of pastries to try.  See below for a list of available dates and contact us to sign up.

Archived Classes

Pastry Camp

Jun 26 - Jun 30, 2006 (8:00 am - 1:00 pm)
Chef Laura Ragano

Introduction to Chocolate

Jun 06 - Jun 08, 2006 (4:00 pm - 9:00 pm)
Chef Bob Hartwig

Learn the Latest in Cake Construction

May 30 - Jun 01, 2006 (6:00 am - 1:00 pm)
Chef Donald Wressell

Chocolate Candies

May 02 - May 04, 2006 (1:00 pm - 8:00 pm)
Chef Thomas Haas

Chocolate and Sugar Candies

Apr 25 - Apr 27, 2006 (4:00 pm - 9:00 pm)
Chef Sébastien Canonne, M.O.F.

Introduction to Pastry – Cakes and Tarts

Mar 31 - Apr 01, 2006 (4:00 pm - 9:00 pm)
Chef Bob Hartwig

Tea Pastries and Individual Cakes

Mar 14 - Mar 16, 2006 (8:00 am - 1:00 pm)
Chef Pascal Molines

Bread with Whole Grains & Specialty Flours

Mar 07 - Mar 09, 2006 (6:00 am - 1:00 pm)
Chef Dider Rosada

Sugar Showpieces

Feb 21 - Feb 23, 2006 (6:00 am - 1:00 pm)
Chef Stephane Glacier, M.O.F.

Rolled Fondant, Pastillage and Gumpaste Techniques

Feb 08 - Feb 10, 2006 (1:00 pm - 8:00 pm)
Chef Nicholas Lodge