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Designed to bring new techniques to the pastry industry in a hands-on setting, Continuing Education Classes are offered to pastry professionals, culinary professionals, and food enthusiasts. 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.
Check the Continuing Education Schedule to sign up for three to five day courses for food enthusiasts and professionals with a wide variety of topics.
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.
If you’re looking for a one-day outing or a way to get to know the school before taking a longer class, join us for a French Pastry Experience. This two and a half hour event includes a tour of the school, a demonstration of several recipes, a chance to meet some of our Chef Instructors, and, of course, lots of pastries to try. See below for a list of available dates and contact us to sign up.
Jan 6 - Jan 09, 2014 (1:00 pm - 8:00 pm)
Chef Stephane Leroux, M.O.F.
Jan 13 - Jan 16, 2014 (1:00 pm - 8:00 pm)
Chef Frédéric Bourse
Jan 21 - Jan 23, 2014 (4:00 pm - 9:00 pm)
Chef Joshua Johnson
Jan 28 - Jan 30, 2014 (4:00 pm - 9:00 pm)
Chef Joshua Johnson
Feb 3 - Feb 06, 2014 (1:00 pm - 8:00 pm)
Chef Stephane Glacier, M.O.F.
Feb 11 - Feb 13, 2014 (4:00 pm - 9:00 pm)
Chef Joel Reno
Feb 25 - Feb 27, 2014 (4:00 pm - 9:00 pm)
Chef Sunny Lee
Mar 4 - Mar 06, 2014 (4:00 pm - 9:00 pm)
Chef Sunny Lee
Mar 17 - Mar 20, 2014 (1:00 pm - 8:00 pm)
Chef Franck Kestener, M.O.F.
Food Enthusiast - denotes course is for the food enthusiast ♦
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.
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.
For Food Enthusiasts Enthusiast Schedule
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.
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.
As an added value, a light meal will be served to students of all Professional Continuing Education Courses at The French Pastry School.