2012 Continuing Education Schedule
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Food Enthusiast - denotes course is for the food enthusiast. |
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Professional - denotes course is for professionals and Pastry Chefs |
Stéphane Leroux, M.O.F., Visiting Chef |
Feb 28 - Mar 1, 2012 (4pm - 9pm) $575 |
Mar 6 - 8, 2012 (4pm - 9pm) $575 |
 Mar 12 - 15, 2012 (7am - 3pm) $1,260The Art of Artisan Chocolate Candies Thierry Mulhaupt, Master Pastry Chef, Visiting Chef |
 Mar 20 - 22, 2012 (7am - 3pm) $975The Cakes of Marina Sousa Marina Sousa, Visiting Chef |
Stéphane Glacier, M.O.F., World Pastry Champion, Visiting Chef |
 Apr 10 - 12, 2012 (4pm - 9pm) $575Fundamentals of Macarons and Cookies from Around the World Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
 Apr 17 - 19, 2012 (4pm - 9pm) $575Fundamentals of Chocolate Candies Joshua Johnson, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
 May 15 - 17, 2012 (4pm - 9pm) $575Fundamentals of Mini Pastries, Tarts and Desserts Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
Kristen Ryan, The French Pastry School Faculty, Pastry Chef Della Gossett, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
 May 29 - 31, 2012 (4pm - 9pm) $575Fundamentals of Dinner Party Desserts Kristen Ryan, The French Pastry School Faculty, Pastry Chef Della Gossett, 2011 National Pastry Team ChampionThe French Pastry School Faculty, Pastry Chef |
 Jun 4 - 8, 2012 (8am - 1pm) $995Pastry Camp Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
| Jun 11 - 15, 2012 (8am - 1pm) $995 Pastry Camp Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
| Jun 18 - 22, 2012 (8am - 1pm) $995 Pastry Camp Dimitri Fayard, World Pastry Champion, The French Pastry School Faculty, Pastry Chef |
 Jun 18 - 22, 2012 (8am - 1pm) $995Cake Camp Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
Jun 19 - 21, 2012 (4pm - 9pm) $575 |
 Jun 25 - 29, 2012 (8am - 1pm) $995Pastry Camp - All Chocolate Dimitri Fayard, World Pastry Champion, The French Pastry School Faculty, Master Pastry Chef |
| Jun 25 - 29, 2012 (8am - 1pm) $995 Pastry Camp Scott Green, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
 Jun 26 - 28, 2012 (4pm - 9pm) $575Fundamentals of Jams, Jellies, Marmalades, Chutneys and Pickling Joshua Johnson, The French Pastry School Faculty, Pastry Chef Della Gossett, The French Pastry School Faculty, Pastry Chef |
| Jul 10 - 12, 2012 (4pm - 9pm) $575 Fundamentals of Macarons and Cookies from Around the World Kristen Ryan, The French Pastry School Faculty, Pastry Chef |
Leonardo Di Carlo, Visiting Master Chef |
Della Gossett, The French Pastry School Faculty, Pastry Chef |
 Aug 14 - 16, 2012 (4pm - 9pm) $575Fundamentals of French Cakes Joshua Johnson, 2011 National Pastry Team Champion, The French Pastry School Faculty, Pastry Chef |
 Aug 20 - 23, 2012 (7am - 3pm) $1,260Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables En-Ming Hsu World Pastry Champion, The French Pastry School Faculty, Pastry Chef |
 Sept 4 - 6, 2012 (4pm - 9pm) $575Fundamentals of French Classics Dimitri Fayard, World Pastry Champion, The French Pastry School Faculty, Master Pastry Chef |
Dec 11 - 13, 2012 (4pm - 9pm) $575 |
| Past 2012 Courses |
 Jan 9 - 12, 2012 (7am - 3pm) $1,260Chocolate Candies and Sugar Confections FULLJean-Marie Auboine, Visiting Chef |
 Jan 17 - 20, 2012 (7am - 3pm) $1,260Entremets and Petits Gâteaux FULLFranck Michel, M.O.F., Visiting Chef |
 Jan 24 - 26, 2012 (7am - 3pm) $975Sculpted Cakes and Topsy Turvy Cakes FULLCourtney Clark, Visiting Chef |
 Jan 31 - Feb 2, 2012 (4pm - 9pm) $575Fundamentals of Traditional French Tarts Della Gossett, 2011 National Pastry Champion, The French Pastry School Faculty |
| Stay Tuned for more classes... |
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Designed to bring new techniques to the pastry industry in a hands-on setting, Continuing Education 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.
For Food Enthusiasts
Within our Continuing Education program, we offer hands-on courses specifically geared toward food enthusiasts. These courses 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 in these short-term courses, ranging in length from three to five days. Many students begin with a “food enthusiast” level Continuing Education class such as Pastry Camp to see if our full-time programs are right for them.
For Professionals
Throughout the year, distinguished visiting chefs offer focused, short-term, hands-on master classes to professionals in specialty aspects of pastry. These courses have brought prominent international figures like Pierre Hermé, Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Christine Ferber, Oriol Balaguer, Franck Kestener, M.O.F., and Paco Torreblanca. The topics explore all levels of expertise and subjects such as breads, plated desserts, or chocolate candy.
All tools, equipment and ingredients will be provided; however, students in the professional-level courses are encouraged to bring their own basic tool kit with them each day to class (including knives, stainless steel flat and offset spatulas, rubber spatulas, pastry tips, bowl scrapers, whisk, thermometer, and scissors).
Dress Code
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.
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 1pm-8pm will include a High Tea. |
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Click to enlarge. Three-Course Lunch Menu |
High Tea Menu |
I have never seen a pastry school such as this. The preparation was perfect, the facilities were amazing, and the workshop was a wonderful, wonderful experience.
Chef Pierre Hermé
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 (CHEA).
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. 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.
