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

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

Seasonal Plated Desserts

Sep 08 - Sep 10, 2006 (1:00 pm - 8:00 pm)
Professional
Chef John Kraus

Summer Gumpaste Flowers

Aug 09 - Aug 11, 2006 (1:00 pm - 8:00 pm)
Enthusiast
Chef Nicholas Lodge

Seasonal Plated Desserts

Aug 07 - Aug 09, 2006 (7:00 am - 3:00 pm)
Professional
Chef John Kraus

Traditional and Holiday Baked Specialties

Aug 01 - Aug 03, 2006 (1:00 pm - 8:00 pm)
Enthusiast
Chef Pierre Zimmermann

Jams, Jellies & Tarts

Jul 25 - Jul 27, 2006 (6:00 am - 1:00 pm)
Enthusiast
Chef Christine Ferber

Chocolate Sculpture

Jul 11 - Jul 13, 2006 (6:00 am - 1:00 pm)
Professional
Chef Jean-François Castagne

Pages