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CE Classes
Continuing Education
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.
Current Classes
Celebration and Wedding Cake Camp
Jun 24 - Jun 28, 2013 (8:00 am - 1:00 pm)
$995.00
Chef Kristen Ryan
Regional French Desserts, Part 3: Rhône-Alps and the South of France
Jul 9 - Jul 11, 2013 (4:00 pm - 9:00 pm)
$575.00
Chef Patrice Caillot
Artisan Chocolate Candies
Jul 9 - Jul 11, 2013 (4:00 pm - 9:00 pm)
$575.00
Chef Joshua Johnson
Fundamentals of Jams, Jellies, Marmalades, Chutneys, and Pickling
Jul 23 - Jul 25, 2013 (4:00 pm - 9:00 pm)
$575.00
Chef Joshua Johnson
Pastry Camp - All Chocolate
Jul 29 - Aug 02, 2013 (8:00 am - 1:00 pm)
$995.00
Chef Joshua Johnson
Chocolate Showpieces for Competition or Display
Aug 19 - Aug 22, 2013 (7:00 am - 3:00 pm)
$1,260.00
Chef Stephane Leroux, M.O.F.
Cakes, Entremets, Petit Gâteaux and Tarts with Chef Frédéric Bourse
Aug 26 - Aug 29, 2013 (7:00 am - 3:00 pm)
$1,260.00
Chef Frédéric Bourse
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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.
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.
For Food Professionals Professional Schedule
Throughout the year, distinguished cisiting 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 Herme, Stephane 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, 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.
As an added value, all Professional Continuing Education Courses at the French Pastry School will feature either a Three-Course Lunch.
Professional courses taking place from 7am-3pm will feature a three-course lunch.
