2009 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.
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 at www.frenchpastryschool.com/chef_jacket.html. 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.
New Addition! As an added value, all Professional Continuing Education Courses at The French Pastry School will feature either a Three-Course Lunch or a High Tea. Professional courses taking place from 7am-3pm will feature a three-course lunch. Courses taking place from 1-8pm will include a High Tea. |
|
Click to enlarge. Three Course Lunch Menu |
High Tea Menu |
 |
Food Enthusiast - denotes course is for the food enthusiast. |
|
Intermediate - denotes course is for chefs and serious food enthusiasts who have taken at least one course at The French Pastry School. |
|
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 on Higher Education Accreditation (CHEA).
 Dec 1 - 3, 2009 (7am - 3pm) $925Advanced Viennoiseries and Breakfast Specialties FULLDidier Rosada, World Baking Champion, Visiting Chef |
 Dec 08 - 10, 2009 (4pm - 9pm) $525Fundamentals of Chocolate Candies FULL Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
| Contact Us to be notified when the new schedule becomes available. |
| Previous 2009 Continuing Education Courses |
 Jan 13 - 15, 2009 (4pm - 9pm) $525Fundamentals to Chocolate Candies Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
Jonathan Dendauw, The French Pastry School Faculty, Master Baker |
Bob Hartwig, The French Pastry School Faculty, Pastry Chef John Kraus, The French Pastry School Faculty, Chef de Cuisine
|
 Mar 9 - 11, 2009 (7am - 3pm) $925Bronwen Weber's Incredible Sculpted Cakes FULL Bronwen Weber, Celebrity Wedding Cake Visiting Chef |
 Mar 16 - 19, 2009 (7am - 3pm) $1,200Fine Chocolate Candies and Belgium Classics FULL Jean Pierre Wybauw, Belgium Master Chocolatier Visiting Chef |
 Mar 31 - Apr 2, 2009 (4pm - 9pm) $525Fundamentals of Traditional French Pastries FULL Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
 Apr 15 - 17, 2009 (1pm - 8pm) $925Contemporary Wedding Cake Decorating Techniques with Rolled Fondant & Gumpaste Nicholas Lodge, Celebrity Wedding Cake Visiting Chef |
 Apr 21 - 23, 2009 (4pm - 9pm) $525Fundamentals of Assorted Petits Fours John Kraus, The French Pastry School Faculty, Chef de Cuisine |
John Kraus, The French Pastry School Faculty, Chef de Cuisine |
 May 11 - 14, 2009 (7am - 3pm) $1,200The Art of Modern Cakes and Tarts Thierry Mulhaupt, Master Pastry Chef, Visiting Chef |
|
 Jun 8 - 10, 2009 (7am - 3pm) $925The Art of Pre-Desserts and Plated Desserts, Summer Collection En-Ming Hsu, World Pastry Champion, The French Pastry School Faculty, Pastry Chef |
EXCLUSIVE APPEARANCE Chefs Paco Torreblanca, Oriol Balaguer & Rick Bayless
Jun 26 - 27, 2009 |
 Jun 29 - Jul 3, 2009 (8am - 1pm) $975Pastry Camp - All Chocolate John Kraus, The French Pastry School Faculty, Chef de Cuisine |
|
 Jul 6 - 10, 2009 (8am - 1pm) $975Pastry Camp FULL Laura Ragano, The French Pastry School Faculty, Pastry Chef |
Jonathan Dendauw, The French Pastry School Faculty, Master Baker |
John Kraus, The French Pastry School Faculty, Chef de Cuisine |
 Aug 11 - 13, 2009 (7am - 3pm) $925Norman Love's All Things Chocolate FULLNorman Love, Master Pastry Chef, Visiting Chef |
Aug 31 - Sept 4, 2009 (4pm - 9pm) $875 Bob Hartwig, The French Pastry School Faculty, Pastry Chef Laura Ragano, The French Pastry School Faculty, Pastry Chef |
Sept 14 - 17, 2009 (7am - 3pm) $1,200 |
 Sept 21 - 24, 2009 (7am - 3pm) $1,200Advanced Chocolate Candies and Candy Bars Sous Vide FULLFranck Kestener, M.O.F., World Pastry Champion, Visiting Chef |
 Sept 30 - Oct 2, 2009 (1pm - 8pm) $925Bridal and Wedding Gumpaste Flowers Nicholas Lodge, Celebrity Wedding Cake Visiting Chef |
 Oct 6 - 8, 2009 (7am - 3pm) $925Wedding Cake Construction and Tasting Donald Wressell, Master Pastry Chef, Visiting Chef |
 Oct 19 - 22, 2009 (7am - 3pm) $1,200Macarons of All Types and their Display Showpieces FULL Stéphane Glacier, M.O.F., World Pastry Champion, Visiting Chef |
 Nov 10 - 12, 2009 (4pm - 9pm) $525Fundamentals of Decorating Wedding and Special Event Cakes FULL Laura Ragano, The French Pastry School Faculty, Pastry Chef |
| View 2008 Courses 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 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. 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.
- The French Pastry School reserves the right to cancel or change the classes at any time.
