NEW PASTRY COURSE

Available September 21

Join the waitlist to learn more!

CURRICULUM
Designed to provide introduce the basics of pastry, baking and decorating
PRICING
Flexible and affordable pricing to meet the needs of large and small programs
FRENCH PASTRY SCHOOL
Developed by the esteemed team at The French Pastry School of Chicago

World-class Pastry Education Online

Course Curriculum

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

This 50-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 raising 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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 Recognized by the American Culinary Federation Education Foundation as an approved program for 50 Continuing Education Hours.

Introductory Pricing
P A S T R Y 
C O U R S E  

ANNUAL PAYMENT
UNLIMITED STAFF AND STUDENT LICENSES

$699.99 per school

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.

Sébastien Canonne, M.O.F.
Jacquy Pfeiffer

Contact us now to get started