Continuing Education | The French Pastry School

Continuing Education

Workshops and Continuing Education

The Continuing Education classes at The French Pastry School are a combination of multiple chef demonstrations and some hands-on experience. They are designed for professionals in the pastry/culinary industry or at-home food enthusiasts who want to learn from the best in a short period of time.  Students are taught by our Chef Instructors and Master Chefs from around the world who cover a wide variety of topics including French macarons, chocolate showpieces and candies, artisan breads, ice creams, breakfast pastries, and luxurious cakes.  All classes are held in our state-of-the-art commercial kitchens where you will have access to the finest ingredients and the latest equipment.  Whether you are trying to impress your customers or just friends and family, you can learn the basics or the latest techniques in our classes throughout the year.
 
Students will receive a full recipe book, samples to take home, and a certificate approved by the American Culinary Federation for Continuing Education credit.
 
Current Classes

Gluten-Free Breads & Pastries with Chef Xavier Sterke

Apr 23 - Apr 26, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Xavier Sterke

Artisan Breads with Master Baker and M.O.F., Joël Defives

May 07 - May 10, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Joel Defives

Top Ten French Pastry Favorites with Chef Michel Ernots

May 22 - May 24, 2018 (4:00 pm - 9:00 pm)
$525.00
Enthusiast
Chef Michel Ernots

The Art of Chocolate with Chef Vincent Vallée

May 28 - May 31, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Vincent Vallée

Homemade Ice Cream & Frozen Desserts with Chef Michel Ernots

Jun 05 - Jun 07, 2018 (4:00 pm - 9:00 pm)
$525.00
Enthusiast
Chef Michel Ernots

Artisan Breads and Viennoiseries with Chef Romain Dufour

Jun 11 - Jun 14, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Romain Dufour

La Patisserie de Johan Martin

Jun 18 - Jun 21, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Johan Martin

Bread Boot Camp with Chef Michel Ernots

Jun 25 - Jun 29, 2018 (8:00 am - 1:00 pm)
$1,000.00
Enthusiast
Chef Michel Ernots

Cake Decorating & Cupcake Boot Camp with Chef Alissa Wallers

Jun 25 - Jun 29, 2018 (8:00 am - 1:00 pm)
$1,000.00
Enthusiast
Chef Alissa Wallers

East Meets West with Chef Andres Lara

Jul 23 - Jul 26, 2018 (11:00 am - 6:00 pm)
$1,150.00
Professional
Chef Andres Lara

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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.

 

Food Enthusiast Workshops Enthusiast Schedule

Our Food Enthusiast workshops are perfect for the home food enthusiast.  These 3-5 day classes require no previous experience in pastry or baking, and provide a professional yet fun and comfortable introduction to many areas of the pastry arts.  Learn how to make classic French desserts and pastries, seasonal pies and tarts, chocolates, artisan breads, and much more.  Classes are a combination of chef demonstrations and hands-on experience where participants will have the opportunity to create some of the recipes while our chefs provide real-time tips.  Our Food Enthusiast classes are also a great introduction to the industry for those considering a pastry arts career.

 

Professional Classes Professional Schedule

Our Professional classes are geared towards pastry and baking professionals who want to hone or expand their skills, or provide training for their teams.  The 4-5 day classes are taught by distinguished visiting chefs from around the world including prominent international figures such Stéphane Leroux, M.O.F., Joël Defives, M.O.F., Frank Haasnoot, Christophe Morel, and many others.  Topics explore high levels of expertise in subjects such as sugar artistry, entremets and petit gateaux, chocolate showpieces and candies, and more.  Our professional classes are designed to maximize the sharing of knowledge and recipes from our chef experts in a short period of time and will include some hands-on time.