2010 Continuing Education Schedule
We would like to hear from you! Please contact us with your ideas and suggestions for NEW Continuing Education classes. What subjects do you want to learn? Which chefs do you want to learn from? Stay tuned for more classes to be added this year.
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 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.
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
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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 |
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).
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| Previous 2010 Continuing Education Courses |
John Kraus, The French Pastry School Faculty, Pastry Chef |
 Jan 11 - 13, 2010 (7am - 3pm) $925Bronwen Weber's Incredible Sculpted Cakes FULL Bronwen Weber, Celebrity Wedding Cake Visiting Chef |
 Jan 19 - 21, 2010 (4pm - 9pm) $525Fundamentals of Assorted Petits Fours Laura Ragano, The French Pastry School Faculty, Pastry Chef Kristen Ryan, The French Pastry School Faculty, Pastry Chef |
 Jan 25 - 28, 2010 (7am - 3pm) $1,200Festival of Macarons FULL Stéphane Glacier, M.O.F., World Pastry Champion, Visiting Chef |
 Feb 17 - 19, 2010 (1pm - 8pm) Rolled Fondant and Royal Icing Techniques Nicholas Lodge, Celebrity Wedding Cake Visiting Chef |
 Feb 23 - 25, 2010 (4pm - 9pm) $525Fundamentals of Decorating Wedding and Special Event Cakes FULLLaura Ragano, The French Pastry School Faculty, Pastry Chef Kristen Ryan, The French Pastry School Faculty, Pastry Chef |
 Mar 2 - 4, 2010 (4pm - 9pm) $525Fundamentals of Chocolate Candies Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
Jonathan Dendauw, The French Pastry School Faculty, Master Baker |
David Wesmael, M.O.F., Glacier & World Pastry Champion, Visiting Chef |
 Mar 22 - 25, 2010 (7am - 3pm) $1,200Fine Chocolate Candies and Belgium Classics FULL Jean Pierre Wybauw, Belgium Master Chocolatier, Visiting Chef |
 Apr 6 - 8, 2010 (7am - 3pm) $925Wedding Cake Construction and Tasting FULL Donald Wressell, Master Pastry Chef, Visiting Chef |
 Apr 12 - 15, 2010 (7am - 3pm) $1,200Artistic Competition Chocolate Showpieces and Chocolate Cakes FULL Stéphane Leroux, M.O.F., Visiting Chef |
 Apr 20 - 22, 2010 (4pm - 9pm) $525Fundamentals of Traditional French Pastries FULL Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
 Apr 27 - 29, 2010 (4pm - 9pm) $525Fundamentals of French Cakes and Tarts FULL Bob Hartwig, The French Pastry School Faculty, Pastry Chef |
 May 10 - 13, 2010 (7am - 3pm) $1,200The Art of Artisan Chocolate Candies FULL Thierry Mulhaupt, Master Pastry Chef, Visiting Chef |
around France |
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 Jun 21 - 25, 2010 (8am - 1pm) $975Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes! FULLJonathan Dendauw, The French Pastry School Faculty, Master Baker Kristen Ryan, The French Pastry School Faculty, Pastry Chef |
 Jun 28 - July 2, 2010 (8am - 1pm) $975Pastry Camp - All Chocolate Joshua Johnson, The French Pastry School Faculty, Pastry Chef |
| Jun 28 - July 2, 2010 (8am - 1pm) $975 Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes! Jonathan Dendauw, The French Pastry School Faculty, Master Baker Kristen Ryan, The French Pastry School Faculty, Pastry Chef |
 Jul 5 - 9, 2010 (8am - 1pm) $975Pastry Camp FULLKristen Ryan, The French Pastry School Faculty, Pastry Chef |
Jonathan Dendauw, The French Pastry School Faculty, Master Baker |
| Contact Us to be notified when the new schedule becomes available. |
| View 2009 Courses View 2008 Courses View 2007 Courses View 2006 Courses |
Terms:
- All ingredients and equipment for the class will be provided by The French Pastry 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.
