The French Pastry School

Professional

As a part of our Continuing Education program, The French Pastry School offers 4-5 day courses specifically geared toward pastry and baking professionals.  These courses are taught by distinguished visiting chefs from around the world; including prominent international figures like Pierre Herme, Stephane Glacier, M.O.F., Jean -Pierre Wybauw, Oriol Balaguer, Franck Kestener, M.O.F., and many others. The course topics explore high levels of expertise in subjects such as breads, plated desserts, cakes, chocolate candy and more. At The French Pastry School, we realize the time constraints of professional chefs, therefore we designed our Professional course to be taught in a superior educational format, using a mix of demonstrations and partial hands-on experience to cover an extensive amount of curriculum in a short time.  This method allows more time for the chef instructor to work side-by-side with the students, passing on years of knowledge in just a few days. Many restaurateurs, business owners, and executive chefs send their employees to The French Pastry School for these professional courses, as they are ideal for expanding staff knowledge quickly and efficiently. Students earn a certificate approved by the American Culinary Federation, receive a recipe book and a bountiful buffet of desserts taught in each class.  As an added value, all Professional Continuing Education Courses will feature a light meal included in the price of the course.

Current Classes

Breads from Bennison’s Bakery

2017-09-25 - Sep 28, 2017 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Jory Downer

La Patisserie de Sebastien Serveau

2017-10-02 - Oct 05, 2017 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Sebastien Serveau