2008 Continuing Education Schedule
The Continuing Education Courses are designed to bring new techniques to the pastry industry in a hands-on setting. Classes are offered to the pastry professional, culinary professional and food enthusiast. 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.
Students are required to wear a chef's jacket, pants and kitchen safe shoes.
Denotes classes suited not only for the professional, but for the food enthusiast.
Contact Us for more details |
 May 27 - 29, 2008 (6am - 1pm) $925La French Pâtisserie de Thierry Mulhaupt Thierry Mulhaupt |
 Jun 3 - 5, 2008 (1pm - 8pm) $925All About Ice Creams, Sorbets and Frozen Ice Cream Cakes FULL Gérard Taurin, M.O.F. |
 Jun 10 - 12, 2008 (1pm - 8pm) $925Sugar Showpieces for Buffet and Confectioneries Stéphane Glacier, M.O.F. |
also offered July 7-11 |
 Jul 7 - 11, 2008 (8am - 1pm) $950Pastry Camp Laura Ragano |
 Jul 8 - 10, 2008 (4pm - 9pm) $525Introduction to Jams and Jellies Bob Hartwig |
 Jul 14 - 16, 2008 (6am - 1pm) $925Assorted Petits Fours, Tea Breads, and Tea Pastries Gilles Renusson |
 Jul 29 - 31, 2008 (1pm - 8pm) $925Jams, Jellies, Marmalades and Sweet and Sour Chutneys Christine Ferber |
 Aug 5 - 7, 2008 (6am - 1pm) $925The Art of Pre Desserts and Plated Desserts (Spring and Summer Collection) En-Ming Hsu |
 Aug 12 - 14, 2008 (6am - 1pm) $925The Italian Pâtisserie of Biagio Settepani Biagio Settepani |
 Sept 9 - 11, 2008 (4pm - 9pm) $525Decorations for Beginners on Holiday and Special Event Cakes Laura Ragano |
 Sept 16 - 18, 2008 (6am - 1pm) $925Advanced Chocolate Candies and Candy Bars Sous Vide Franck Kestener, M.O.F. |
around France Champion du Monde de la Boulangerie |
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 Oct 14 - 16, 2008 (1pm - 8pm) $925Wedding Cake Construction Donald Wressell |
 Oct 21 - 23, 2008 (4pm - 9pm) $525Introduction to Chocolate Candies Bob Hartwig |
 Oct 28 - 30, 2008 (4pm - 9pm) $525Introduction to Cakes and Tarts Bob Hartwig |
Champion du Monde de la Boulangerie |
 Nov 18 - 20, 2008 (4pm - 9pm) $525French Classics Bob Hartwig |
John Kraus |
Bob Hartwig |
| Previous 2008 Continuing Education Courses |
 Jan 7 - 9, 2008 (6am - 1pm) $925Fine Chocolate Candies and Belgium Classics FULL Jean Pierre Wybauw |
 Jan 11 - 13, 2008 (6am - 1pm) $925Advanced Chocolate Bonbons, Science and Technology FULL Jean Pierre Wybauw |
 Jan 15 - 17, 2008 (6am - 1pm) $925Artistic Competition Chocolate Showpieces and Chocolate Cakes FULL Stéphane Leroux, M.O.F. |
 Jan 28 - 30, 2008 (6am - 1pm) $925Bronwen Weber's Incredible Sculpted Cakes FULL Bronwen Weber |
Corporate Baker, King Arthur Flour |
 Feb 19 - 21, 2008 (4pm - 9pm) $525Introduction to Pastry - Assorted Petits Fours Laura Ragano |
 Feb 26 - 28, 2008 (1pm - 8pm) $925The Art of Modern Cakes and Tarts Olivier Bajard, M.O.F. |
 Mar 11 - 13, 2008 (6am - 1pm) $925Michalak's Collections of Plated Desserts Christophe Michalak |
 Mar 24 - 28, 2008 (8am - 1pm) $950Pastry Camp FULLLaura Ragano |
 Apr 2 - 4, 2008 (1pm - 8pm) $925Wedding Cake Decorating Techniques with Rolled Fondant & Gumpaste FULL Nicholas Lodge |
 Apr 15 - 18, 2008 (6am - 1pm) $1,200All Things Chocolate FULL Sébastien Canonne, M.O.F. |
 Apr 22 - 24, 2008 (4pm - 9pm) $525Introduction to Chocolate Candies Bob Hartwig |
 Apr 29 - May 1, 2008 (4pm - 9pm) $525Introduction to Cakes and Tarts FULLBob Hartwig |
| Contact Us to be notified when the new schedule becomes available. |
| View 2007 Courses View 2006 Courses |
Terms:
- All ingredients and equipment for the class will be provided by The French Pasty School.
- Full payment is required to secure your place in the class.
- If you cancel prior to 15 days before the class begins your tuition will be refunded in full. There are no refunds issued when fewer than 15 days notice from teh class start date is given.
- The French Pastry School reserves the right to cancel or change the classes at any time.
