Pastry for Enterprise

World-class Pastry Education Online

Course Curriculum

60 Hours | 20 Units | 220+ Tasks | Over 100 Videos

This 60-hour course includes 20 units and more than 220 tasks, covering everything from kitchen prep, to basics, to cookies, breads, tarts, and so much more.

Introduction and Orientation

Program framework
Pastry principles
Course expectations

Introduction to French Pastry & Baking

Pastry overview

Prepare your Kitchen

Rearrange your kitchen and pantry
Basics of ingredients
Basics of tools

Kitchen Basics

Sanitations
Scaling

Basic Baking & Pastry Skills

Whipping
Mixing & folding
Piping
Rolling dough by hand
Baking process

Cookies: Basic

Dark chocolate and walnut cookies
Oatmeal raisin cookies
Creaming method for cookies

Quickbreads & Breakfast Items

Blueberry & flaxseed yogurt muffins
Creaming method for batters
Buttermilk & whole wheat pancakes
Well method

Sweet snacks: Pound cakes

Lemon sour cream pound cake

Sweet snacks: Bars

Dark chocolate brownies
Brown butter rice crispy squares
Silky lemon curd bars

Cookies: Decorated

Butter & vanilla shortbread cookies
Royal icing for decorated cookies

Introduction to Bread: Loaf Pan Bread

Base temperature methodology
Toast bread

Breads: French Breads & Italian Breads

Poolish yeasted starter
Traditional French baguette
Bountiful focaccia bread

Breakfast pastries: Yeasted enriched dough, yeasted laminated dough, laminated dough

Traditional brioche
Croissants & chocolate croissants
Quick puff pastry dough
Apple turnovers

Tarts & Pies: Fruit pies, apple tarts, almond cream tarts

Cherry pie
Thin apple tart
Baked pear & apple cream tart

French pastries: Crepes & Chouquettes

Traditional crepes
Choux paste dough
Vanilla pastry cream custard
Classic chouquettes

Cookies: Macarons

French meringue almond macarons
Bittersweet dark chocolate ganache filling for macarons

French pastries: Dark chocolate mousse & vanilla creme brulee

Bistro style dark chocolate mousse
Vanilla creme brulee

Frozen Dessert

Vanilla ice cream with raspberry coulis

Candies and confections

Bittersweet dark chocolate truffles
Salted butter caramels from Brittany

Brunch celebration buffet

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Meet your lead instructors

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.

Founded in 1995 in Chicago, The French Pastry 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. 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.