Professional Pastry  Instruction
at Home

Enroll now
VIEW SYLLABUS
Next class starts June 14th.
Learn the basics of pastry, baking and decorating
100% online with personalized instructor support and grading
50 hours | 20 units | 220+ lessons
Certificate of Completion upon graduating within nine months
Over 100 technique-focused instructional videos
LIfetime access
READ REVIEWS
COMMON QUESTIONS
TRY A FREE LESSON
Sale price: $524.99 | Reg price: $699.99

ENROLL NOW
BUY AS A GIFT

Course Details

  • sample videos
  • curriculum
  • reviews
  • student work

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
CHECK OUT OUR REVIEWS
 Recognized by the American Culinary Federation Education Foundation
as an Approved Program for 60 Continuing Education Hours
Available from anywhere, on any device, at any time

Meet your lead instructors

The Introduction to Pastry Arts Program was developed in collaboration with the founders of The French Pastry School, 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 was developed with a focus on both knowledge and competency-based learning and includes dozens of assessment activities, including production activities that will be evaluated by your chef instructors.

Founded in 1995 by Chef Canonne and Chef Pfeiffer, The French Pastry School is the only major culinary school in North America dedicated to all things sweet and baked.
Sébastien Canonne, M.O.F.
Jacquy Pfeiffer

What Our Students Are Saying

I am so thankful to have had the opportunity to take this course. The instructors are incredible, a great resource, and really want you to succeed. I was able to work it around my schedule, and still take a couple of trips during the timeframe of the course, and be able to complete it on time. I spent a good deal of time on it during the week but I looked forward to that time every day and feel that this was the next best thing to actually attending the school in person.
Michelle D.
It was a great course and I am super happy I did it! It feels like a great accomplishment. Thank you so much for everything. All the feedback, the recipes, the information, and the time. It has been a wonderful experience.
Lisa T. 
Rouxbe has online education dialed in, the course materials and videos are top-notch. The learning model is as good as it can get for a remote class model. I have also done the professional cook certification program and this course was just as well designed. I really enjoyed the entire experience.
 Michael T.

What you need to know about your course

All courses are 100% online and available 24/7
Learn at your own pace, on your schedule with any internet-connected device with a camera for assessments. 
Your chef instructors have 125+ years of culinary experience
Your chef instructors are here to support, answer your questions, and provide feedback on assessments.
Plan to spend
about 12-15 hours per week
You will get the most out of this course if you take the time to bake and practice every week. 
Our active online community is here for you
With over 700,000 students worldwide, our exclusive online community is ready to support your journey during and after class
Set yourself up for success
You will get the most out of this course if you take the time to bake and practice every week.
How to graduate
Complete your course in 4 months with a grade of 75% or higher and you will earn your Certificate of Completion.
Your course is industry-recognized
This course is approved across the industry for continuing education hours with the ACFEF.
We'll keep you engaged along the way
Ongoing chef instructor support, interactive quizzes and live online seminars keep our students going strong.

Welcome to Class

ENROLL NOW
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.