About This Course
A 60-hour, self-paced online program divided into 20 units and 220+ tasks, crafted by Pastry School founders Jacquy Pfeiffer and Sébastien Canonne. The curriculum includes more than 100 HD videos and structured assessments to develop technique-based competence across pastry disciplines
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20 Units | 82 Lessons | 68 Assessments | 219 Videos | 38 Recipes
What You'll Learn
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Foundational kitchen preparation, sanitation, and mise en place
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Recipes across categories: quick breads, breakfast pastries, cookies (including macarons), tarts, pies, French classics (crepes, chouquettes), mousse, crème brûlée, ice creams, candies, confections, and bread basics
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Advanced skills in decorating: frostings, piping, rolled fondant, royal icing floodwork, gum paste, sugar paste, and sculpted cake techniques
Interactive, Evidenced Based Learning
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Engage with instructional videos, readings, and interactive assignments that reinforce core techniques.
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Upload photo-based assignments for personalized feedback from professional chef instructors.
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Join a global learning community to discuss lessons, share progress, and receive peer support.
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Attend live events and Q&A sessions with instructors for real-time guidance.
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Track your progress through quizzes, milestone assessments, and a structured learning path.
Why Enroll?
This course offers recognized credentials and valuable pathways for professional and academic advancement:
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ACFEF-Approved: Earn continuing education hours recognized by the American Culinary Federation Education Foundation.
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Worldchefs Recognition: Accredited as a trusted global training provider by the World Association of Chefs’ Societies.
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College Credit Eligible: Approved by the American Council on Education (ACE CREDIT®), allowing students to earn transferable college credits at participating institutions.
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Resume-Boosting Certification: Demonstrates culinary competence to employers and academic programs alike—ideal for professionals, career changers, or aspiring chefs.