Class starts October 12, 2021
Developed by the esteemed team of chef educators at the French Pastry School, including co-founders Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, who are both recipients of the French Legion of Honour Award, this course has been developed with special attention to both knowledge and competency-based learning. The course will include dozens of assessment activities, including production activities that will be evaluated by the chefs with opportunities for direct student feedback and engagement.
While there are no formal prerequisites, Rouxbe and the French Pastry School do have expectations that our students are active learners, have the desire to take the time to bake each week, are self-motivated, and excited to learn new subject matter. You will get the most out of this course if you practice regularly, which means there will be plenty of food to bake and share.
The course, as designed, should be completed in no more than 120 days from the original course start date. If you need some extra time to finish your course, you can purchase a one-month extension directly from Rouxbe. This way, you can take the extra time you need to complete the course and receive your certificate. If this is not feasible, or you are not concerned about receiving a Certificate of Completion, you will continue to have access to your course for as long as you wish. You just won’t be able to take the quizzes or upload assignments to our instructors for feedback.
We pride ourselves on providing students the support they need to become better, more confident bakers. There are many opportunities for interaction, engagement, and support throughout your course. As an instructor-guided course, you will have an opportunity to interact with the Rouxbe support team in multiple ways. This includes regular live online Q&A sessions for our student community. Additionally, there are discussion forums to engage with classmates and your Rouxbe instructional team.
Your Rouxbe course is available on-demand 24/7 from any internet-enabled device. Most students, on average, spend 10-15 hours per week on the courses. There are no specific days or times that you are required to be online and no specific due dates for the assignments. The self-paced nature of the course fits in nicely for busy students since they can learn around their work and travel schedules, even vacations. No matter when you start, the last day to submit your assignments is 120 days after the official start for the Pastry Course, 180 days after the start of the Bread Course, and 180 days after the start of the Cake Baking and Decorating Course.
We will be proud to see you graduate and receive your Certificate of Completion to hang proudly on your wall! If you need some extra time to finish your course, you can purchase a one-month extension directly from Rouxbe. This way, you can take the extra time you need to complete the course and receive your certificate. If this is not feasible, or you are not concerned about receiving a Certificate of Completion, you will continue to have access to your course for as long as you wish. You just won’t be able to take the quizzes or upload assignments to our instructors for feedback.
A passing grade is 75%, something we are confident can be accomplished, as we will set you up for success in this course. Leave it to us to get you inspired and baking. We support you the whole way through!
Once you have paid the tuition for this course, 25% of it becomes immediately non-refundable. As for refunding your tuition, Rouxbe understands that there are sometimes unfortunate circumstances beyond your control that may require you to withdraw from the course (e.g. medical condition). Rouxbe, of course, wants to be supportive during these situations and will work with you on a one-on-one basis to help. However, after 7-days of the course start, there are no refunds.