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

Intro to Bread

Jan 09 - Jan 11, 2007 (4:00 pm - 9:00 pm)
Professional
Chef Sebastien Theiffine

Classic French Pastries

Nov 28 - Nov 30, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef Jacquy Pfeiffer

Holiday Party Buffet

Nov 14 - Nov 16, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef John Kraus

Fine Chocolate Candies

Nov 07 - Nov 09, 2006 (1:00 pm - 8:00 pm)
Professional
Chef Jean-Pierre Wybauw

Introduction to Pastry – Cakes and Tarts

Nov 03 - Nov 04, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Professional Bread Baking

Oct 24 - Oct 26, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef Jeffrey Hamelman

Professional Bread Baking

Oct 24 - Oct 26, 2006 (6:00 am - 1:00 pm)
Enthusiast
Chef Sebastien Theiffine

Introduction to Pastry – Petits Fours and Breakfast Pastries

Oct 20 - Oct 21, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

Intro to Pastry - Petits Fours and Breakfast Pastries

Oct 20 - Oct 21, 2006 (8:00 am - 4:00 pm)
Enthusiast
Chef Bob Hartwig

Ice Cream

Sep 12 - Sep 14, 2006 (1:00 pm - 8:00 pm)
Professional
Chef Emmanuel Ryon, MOF

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