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

Rolled Fondant, Pastillage and Gumpaste Techniques

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

Introduction to Pastry – Petits Fours and Breakfast Pastries

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