The 120-day course covers everything from kitchen prep, to cookies, breads, tarts and more.
VANCOUVER, BRITISH COLUMBIA — The new ‘Introduction to Pastry’ online course, a partnership between Rouxbe, the leading online culinary school, and The French Pastry School, the only culinary school in the United States dedicated to exclusively teaching pastry, is now open for enrollment. Students who are interested in in-depth foundational pastry skills or to further a passion can register for this 120-day course, which includes 20 units and more than 220 tasks.
Courses included in the program provide lessons in a wide range of skills, including:
- Basic Baking & Pastry Skills
- Cookie Basics
- Quickbreads & Breakfast Items
- Sweet Snacks: Pound Cakes & Bars
- Cookie Decorating
- Introduction to Bread
- French Breads & Italian Breads
- Breakfast Pastries
- Tarts & Pie
- French Pastries
- Macarons
- Frozen Desserts
- Candies & Confections
“This comprehensive course is simply phenomenal, providing a strong foundation for each and every skill an aspiring pastry enthusiast could need,” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Enrolled students are in great hands with French Pastry School co-founders Sébastien Canonne and Jacquy Pfeiffer, who have not only developed an outstanding curriculum, but who will be available to help students throughout the course.”
While there are no formal prerequisites, enrolled students should have the desire and time to bake each week, be self-motivated and excited to dive into all things pastry. The Rouxbe platform ensures students receive the support they need through the many opportunities provided for interaction, including regular live online Q&A sessions, discussion forums to engage with classmates, and access to the Rouxbe instructional team.
“By providing a solid pastry foundation to students anytime, from anywhere, more individuals who are passionate about pastry have the opportunity to learn important skills,” says Chef Jacquy Pfeiffer, co-founder of The French Pastry School. “We can’t wait to meet our first students and join them on this journey of becoming true culinary artists.”
Introduction to Pastry is available on-demand from any internet enabled device. The program is self-paced, meaning there are no specific dates to submit assignments or attend class. The only limitation is that students must complete the course within 120 days.
About Rouxbe
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident — even healthier — cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education; providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.
For more information and the latest news about Rouxbe, please visit http://www.rouxbe.com.
About The French Pastry School
Founded in 1995 in Chicago, The French Pastry School is the only major culinary school in North America dedicated to all things sweet and baked. The French Pastry School provides hands-on education taught entirely in our state-of-the-art kitchens by world-renowned chefs. Co-founders, Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, are both recipients of the French Legion of Honour Award, the most prestigious award given by France. Both chefs have received the Academic Palms, the highest French National Order in Education and Science. They were featured in the “Kings of Pastry” documentary filmed by Oscar winner D.A. Pennebaker and Chris Hegedus.
