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 Chocolate

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

Learn the Latest in Cake Construction

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

Chocolate Candies

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

Chocolate and Sugar Candies

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

Introduction to Pastry – Cakes and Tarts

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

Tea Pastries and Individual Cakes

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

Bread with Whole Grains & Specialty Flours

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

Sugar Showpieces

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

Rolled Fondant, Pastillage and Gumpaste Techniques

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

Introduction to Pastry – Petits Fours and Breakfast Pastries

Jan 27 - Jan 28, 2006 (4:00 pm - 9:00 pm)
Enthusiast
Chef Bob Hartwig

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