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Chez Boucher Cooking School

In an effort to continue to provide quality pastry arts education at an affordable price, we have created the Chez Boucher Professional Pastry Arts Training Program.  This 12-week program consists of twice as many hours of instruction as our recreational classes but half as many hours & cost of our former professional pastry arts certificate program.

Class times are Monday & Tuesday mornings from 8:00 am – 1:00 for 12 weeks, for a total of120 hours of hands on training. Upon completing this 12-week course, you will be given a Certificate of Completion from the Chez Boucher Cooking School.

This program is licensed through the New Hampshire Department of Education, Career Schools Division.

2017 Start Dates:

To Be Determined


Includes registration, book & materials

(You can pay as you go with weekly or monthly payments or receive a 10% discount if paid in full before start date.)

Fall 2017 Brochure

Chez Boucher Pastry Arts Application


For updated classes, menus or to book a class through our reservation site
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The Chez Boucher Avocational Pastry Arts program provides an extensive pastrytraining program ideal for those looking for a more in-depth teaching program beyond our recreational classes.  You are provided with a Certificate of Completion from Chez Boucher Cooking School upon completing this 12-week program

Week one

Week One: Introduction to the Bakeshop

  • Equipment Identification 
  • Ingredient Identification 
  • Scaling & Measuring 
  • Baking & Pastry 
  • Vocabulary & Terminology

Week two

Week Two: Pies & Tarts

Week three

Week Three: Cookies and Mignardise

Week four

Week Four: Artisan Breads

Week five

Week Five: Laminated Dough

Week six

Week Six: Custards, Mousse & Pate â Choux

Week seven

Week Seven : Icings, Glazes, Sauces & Cake Basics

Week eight

Week Eight: Frozen Desserts

Week nine

Week Nine: Dessert Presentation I & II

Week 10

Week Ten: Chocolate & Confections

Week 11

Week Eleven: Filling & Assembling Cakes I

Week 12

Week Twelve: Filling & Assembling Cakes II