Continuing Education Courses
Feb 23 - 25, 2010
Fundamentals of Decorating Wedding and Special Event Cakes »
Are you ready to begin your cake decorating education? This three-day hands-on class is a beginner’s guide to creating wedding and special event cakes using gum paste, rolled fondant and royal icing techniques with The French Pastry School’s Chef Instructors, Laura Ragano (bio) and Kristen Ryan (bio). They will guide you through creating an artfully arranged posy of gumpaste flowers to decorate a small cake covered in rolled fondant. Some flowers you will create include roses and carnations, as well as a berry garnish.
March 1-3, 2010
That Takes the Cake! »
Chef John Kraus and Master Cake Artist Nicholas Lodge of The French Pastry School join That Takes the Cake! in Austin, Texas on February 27th and 28th demonstrating their art. For more information, see www.thattakesthecake.org.
March 2 - 4, 2010
Fundamentals of Chocolate Candies »
Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bonbons .
March 9 - 11, 2010
Fundamentals of French Breads »
What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
March 15 - 18, 2010
David Wesmael's Incredible Ice Creams, Sorbets and Gelatos »
LWe are honored to have Chef David Wesmael come and teach at The French Pastry School for the first time. Chef Wesmael, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbest and gelatos. The next phase of this class will be applying what you have learned to create and build a variety of frozen desserts, using ice creams, gelatos, sorbets, frozen mousses, granités or bombes glacées. In this four-day hands-on class, you will learn teachniques to create the perfect texture and extend the shelf life. Using the recipe you create in class, Chef David will lead you through creating desserts to illustrate how fresh ice creams, sorbets and other frozen desserts can increase the perceived value of dessert. .
March 22 - 25, 2010
Fine Chocolate Candies and Belgium Classics »
Join Master Chocolatier, Jean-Pierre Wybauw, who has been sharing his passion and expertise at The French Pastry School for six years, in this professional-level, hands-on course to learn the art of classic fine chocolate candies. In this four-day course, you will review the theory of tempering and cooling, cover issues of shelf-life extension, and general problem solving. You will create an array of fine chocolates including molded, dipped, piped and cut chocolates. You will make different fillings, such as butter fillings, pralines, and a wide variety of ganaches, such as fruit ganache, infusions with herbs and spices and more. Take this opportunity to learn artisan chocolates from a world-renowned master!
April 6 - 8, 2010
Wedding Cake Construction and Tasting »
How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his fifth year at the school, will teach you just that: how to create a cake that tastes extraordinary and is well-constructed even when you are under pressure to produce a high volume. In this three-day hands-on class, you will focus on the baking, filling, and building of your cakes. He will guide you through flavor profiles and textures, along with a range of cakes and different filling combinations. Once you have all the components, it is time to build your cake ensuring the structure is safe and stable. Chef Wressell will share with you invaluable tips and tricks to producing high volume quality cakes in the shortest time possible.
April 12 - 15, 2010
Artistic Competition Chocolate Showpieces and Chocolate Cakes »
Stéphane Leroux, M.O.F., one of the world’s great chocolate masters, comes to teach at The French Pastry School for the second time. In this four-day hands-on course, you will design, plan, and assemble a chocolate showpiece to be used for competition or display. Chef Leroux will share with you the rules of designing, template making, and assembling. He will share tips and tricks with you, and how to troubleshoot. You will then create your own unique showpiece using the Chef’s masterpiece as inspiration for your own. To complete your beautiful chocolate display, Chef Leroux will also guide you through making elaborate chocolate entremets.
April 20 - 22, 2010
Fundamentals of Traditional French Pastries »
Have you ever wanted to learn how to create classic French pastries from scratch? Do you wish you could make a buttery, flaky croissant to enjoy with your café au lait? Join Chef Instructor at The French Pastry School, Chef Bob Hartwig (bio) as he teaches you to make the foundations of French pastry including brioche – a wonderful breakfast pastry, croissants and more. In this three-day hands-on class you will make a traditional French chocolate tart that includes a flourless chocolate sponge cake with a rich ganache in a pâte sablé dough. You will perfect puff pastry and pastry cream by learning the famous Napoleon, or Mille-Feuille, and Eclair.
April 27 - 29, 2010
Fundamentals of French Cakes and Tarts »
Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig (bio). He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. In this three-day hands-on class, you will learn sponges such as biscuits, dacquoise, and pain de Gênes. From there you will create the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte. The techniques you will learn apply to both the recipes you make in class as well as many other areas of pastry production. Everything in class is made and decorated by you to take home and enjoy with your family and friends.
May 10 - 13, 2010
The Art of Artisan Chocolate Candies »
The French Pastry School is proud to welcome back Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this four-day, hands-on class on Artisan Chocolate Candies. Chef Mulhaupt will present a variety of chocolate candy techniques in this class, as well as teach his approach to marketing chocolate.
June 7 - 10, 2010
Advanced Viennoiseries and Breakfast Specialties from around France »
During this four-day hands-on class, Master Baker and World Champion Pierre Zimmermann, who joins us in his 13th year teaching at The French Pastry School, will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries). You will learn technology and roles of ingredients in mixing, shaping, proofing and baking. Organizing your time is key when it comes to the different methods of fermentation, refrigeration and freezing. Chef Zimmermann will teach you these techniques and others which have helped him run a successful shop in Alsace, France for many years. You will master the different families of doughs including laminated, yeast, yeast laminated, shell doughs, and more.
June 21 - 25, 2010
Pastry Camp - All Chocolate »
For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef Joshua Johnson (bio) will guide you through the fundamentals of each of these areas of pastries.
June 21 - 25, 2010
Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes! »
For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructors Jonathan Dendauw (bio) and Kristen Ryan (bio) with The French Pastry School, will guide you through the fundamentals of each of these areas of bread and pastry making. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
June 28 - July 2, 2010
Pastry Camp - All Chocolate »
For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef Joshua Johnson (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes that you can recreate in your own kitchen, and the ideal learning environment to gain knowledge in chocolate and pastry, you have found the place!
June 28 - July 2, 2010
Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes! »
For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructors Jonathan Dendauw (bio) and Kristen Ryan (bio) with The French Pastry School, will guide you through the fundamentals of each of these areas of bread and pastry making. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
July 5 - 9, 2010
Pastry Camp »
For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!
August 3 - 5, 2010
Fundamentals of French Breads »
What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
October 19 - 21, 2010
Artisan and Traditional Breads »
After seven consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Artisan and Traditional Breads. During this three-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors. From the classic baguettes mixed with a conventional short mix process to the more complex pain de Lodeve, a selection of traditional bread from all over Europe will be made. Under Chef Rosada’s guidance, you will make a Couronne Bordelaise from the Bordeaux region, a Pain de beaucaire from the southeast of France, Pugliese and Tuscan bread from Italy, Heidebrot from Germany, Mountain Rye from Switzerland, Canadas de azucar from Spain, and more. In addition, breads such as Conchas, bolillos, or Pan de Muertos will add some “south of the border” flavor to your product-line.
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