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

Breads with Whole Grains and Specialty Flours

Mar 07 - Mar 09, 2007 (1:00 pm - 8:00 pm)
Professional
Chef Dider Rosada

Advanced Chocolate/Sugar Showpiece for Competition

Mar 06 - Mar 08, 2007 (6:00 am - 3:00 pm)
Professional
Chef Jacquy Pfeiffer

Wedding Cake Decorating Techniques

Feb 07 - Feb 09, 2007 (1:00 pm - 8:00 pm)
Enthusiast
Chef Nicholas Lodge

Introduction to Pastry – Petits Fours

Jan 12 - Jan 14, 2007 (4:00 pm - 9:00 pm)
Enthusiast
Chef Laura Ragano

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

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