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

Inaugural course starts September 21st | Limited space available

INTRODUCTORY
PRICING

ONE-TIME PAYMENT

$699.99 

NO-INTEREST PAYMENT PLAN

$175

PLUS THREE MONTHLY PAYMENTS OF $175
WORLD-CLASS PASTRY
EDUCATION - ONLINE!
This 120-day course includes 20 units and more than 220 tasks, covering everything from kitchen prep, to basics, to cookies, breads, tarts, and so much more.

Course Curriculum

120-days | 20 Units | 220+ Tasks | Over 100 Videos

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
Buffet and final assessment
 Recognized by the American Culinary Federation Education Foundation as an Approved Program for 60 Continuing Education Hours.

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. 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.

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
Learn from anywhere,
on your schedule

Available 24/7 and streamed on any device, this course was designed to fit your schedule.
We'll keep you engaged
along the way
Ongoing chef support, interactive quizzes and live online seminars keep our students going strong.
Join our active online community

With over 600,000 students worldwide, enjoy an engaged online community that supports your journey during and after class.

Common questions

Are there any prerequisites or requirements to take this course?
While there are no formal prerequisites, Rouxbe does have expectations that our students are active learners, have the desire to take the time to cook each week, and 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 cook and share.
What type of support do I get with this course?
We pride ourselves on providing students the support they need to become better, more confident cooks. 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 our instructors 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.
How and when do I attend class?
Your course is available on-demand 24/7 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 you must complete the course within 90 days.
Do I have access to the course content after the 120 days are over?
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 for $69.99. 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. 
What is the passing grade?
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 cooking. We support you the whole way through!
What is your cancellation policy?
Once you have paid the tuition for this course, 25% of it becomes immediately non-refundable. As for refunding your tuition, we understand that there are sometimes unfortunate circumstances that are beyond your control that may require you to withdraw from the course (e.g. medical condition). We of course want to be supportive during these situations so will work with you on a one-on-one basis to help. However, after 7-days of the course start, there are no refunds.