Continuing Education | The French Pastry School

Continuing Education

Continuing Education

Designed to bring new techniques to the pastry industry in a hands-on setting, Continuing Education Classes are offered to pastry professionals, culinary professionals, and food enthusiasts. Students are taught by our Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the basics that are sure to impress your customers and friends.

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.

 

Current Classes

Breads from Bennison’s Bakery

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

La Patisserie de Sebastien Serveau

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

Luxurious Layer Cakes

Oct 10 - Oct 12, 2017 (9:00 am - 2:00 pm)
$525.00
Enthusiast
Chef Joel Reno

Comfort Desserts to Impress your Guests

Oct 17 - Oct 19, 2017 (4:00 pm - 9:00 pm)
$525.00
Enthusiast
Chef Michel Ernots

French Breakfast Pastries

Oct 24 - Oct 26, 2017 (4:00 pm - 9:00 pm)
$525.00
Enthusiast
Chef Joel Reno

Macarons and French Cookies

Oct 31 - Nov 02, 2017 (9:00 am - 2:00 pm)
$525.00
Enthusiast
Chef Alissa Wallers

Pastry Shop Favorites

Nov 28 - Nov 30, 2017 (4:00 pm - 9:00 pm)
$525.00
Enthusiast
Chef Michel Ernots


Food Enthusiast - denotes course is for the food enthusiast 

Professional - denotes course is for professionals and Pastry Chefs ♦♦♦

These courses are accredited by the American Culinary Federation for Continuing Education Hours (CEH's). The American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) is recognized by the Council for Higher Education Accreditation.

All tools equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code: students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef's jacket. Students may purchase a chef's jacket from the school, please call for more information. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.


For Food Enthusiasts Enthusiast Schedule

As a part of our Continuing Education program, The French Pastry School offers 3-5-day courses specifically geared toward food enthusiasts. These classes require no previous experience in pastry or baking, and provide a professional, fun, and comfortable introduction to many areas of the pastry arts. A variety of topics are presented year-round in these short-term courses and all tools, equipment, and ingredients are provided for each student.  The courses are taught in a superior educational format, using a mix of demonstrations and partial hands-on experience.  This method allows the chef instructor to work side-by-side with the students, passing on years of knowledge in just a few days.  Many people begin with a "food enthusiast" level Continuing Education class to learn new skills, or see if our full-time programs are right for them.  Continuing Education students earn a certificate approved by the American Culinary Federation, receive a recipe book and a bountiful buffet of desserts taught in each class to take home. 


For Food Professionals Professional Schedule

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.

 

Terms:

  • Full payment is required to secure your place in the class. 
  • If you pay with a credit card, you have secured your position in the class.  Paying by cash, check or money order will not secure your position in the class unless The French Pastry School has received the payment.
  • If you cancel prior to 15 days before the class begins your tuition will be refunded in full (minus $30 administration fee). There are no refunds issued when fewer than 15 days notice from the class start date is given. 
  • Any change or cancellation of class will incur a $30 administration fee.
  • Upon timely cancellation of your course, you will have the option to receive a refund minus the $30 cancellation fee or receive a credit to transfer to another available class.  If you choose this option, the credit must be used within one year from the cancellation date to purchase a class.  You may only choose this option by email or phone call; the expiration date will be confirmed through an email.  The credit cannot be used to purchase other merchandise.  If the credit does not fully cover the cost of the new class, the student will be responsible for covering the difference. 
  • The French Pastry School reserves the right to cancel or change the classes at any time.
  • The French Pastry School falls under the jurisdiction of City Colleges of Chicago.  If at any time they judge it is necessary to close the building, The French Pastry School must follow their directive.  Any closings will be clearly communicated to the students and may not be refunded nor rescheduled.
  • The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school. Students have the option of picking up their jacket on the first day of class; extra sizes will be available to ensure proper fit. Students can also have their jackets shipped at an additional rate of $10. You must notify us separately at 312.726.2419 or email mrogers@frenchpastryschool.com to arrange payment for shipment. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.

The French Pastry School and City Colleges of Chicago are not responsible for any lost or stolen items.