Introduction to Pastry Arts

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Unit 1: Introduction & Orientation
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Course Orientation
  • Task 1: Welcome to Your Baking & Pastry Course
  • Task 2: Class Layout and Objectives & Course Resources
  • Task 3: Program Framework - Follow the “Mise en Place” Mindset
  • Task 4: Pastry Principles
  • Task 5: Course Expectations
  • Task 6: Evaluations and Assessments
  • Task 7: Course Welcome Survey
End of Unit 1
Unit 2: Introduction to French Pastry and Baking
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Unit Introduction
  • Task 8: Unit Introduction and Objectives
  • Task 9: Complete a Self-Assessment & Pre-Assessment
Pastry Overview
  • Task 10: Pastry is Diverse and Complex
  • Task 11: We Bring Easy Solutions to Help You Learn
  • Task 12: First Learn the Basics, Then Tackle the Fundamentals
  • Task 13: Understanding Food Science
  • Task 14: The Sense of Taste
  • Task 15: Set Realistic Goals, Practice Self-Discipline, and Follow Procedures
Activity - Make your Own Dish
  • Task 16: Activity | Make Your Own Baked Item
Unit Review & Assessment
  • Task 17: Unit Review & Quiz Preparation
  • Task 18: Unit Assessment
End of Unit 2
Unit 3: Prepare your Kitchen
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Unit Introduction
  • Task 19: Unit Introduction and Objectives
  • Task 20: Complete a Self-Assessment & Pre-Assessment
Rearrange your Kitchen and pantry
  • Task 21: Take Inventory of Your Kitchen and Pantry
  • Task 22: FIFO - First In, First Out
Basics of Ingredients
  • Task 23: Structure Roles
  • Task 24: Fats, Ratios & Stabilizing Water and Fat
Basics of Tools
  • Task 25: Measuring Tools
  • Task 26: Knives & Small Hand Tools
  • Task 27: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 28: Ring Molds, Cake Pans & Specialty Molds
  • Task 29: Bread Making Accessories, Bake Pans, Liners & Racks
  • Task 30: Confectionery Tools
  • Task 31: Activity | Label Basic Knives
  • Task 32: Activity | Label Pastry Tools
Student Activity | Setting Up Your Pastry Kitchen
  • Task 33: Student Activity - Create a Pastry Drawer
  • Task 34: Student Activity - Setup Your Pastry Kitchen
Unit Review & Assessment
  • Task 35: Unit Review & Quiz Preparation
  • Task 36: Unit Assessment
End of Unit 3
Unit 4: Kitchen Basics
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Unit Introduction
  • Task 37: Unit Introduction and Objectives
  • Task 38: Complete a Self-Assessment & Pre-Assessment
Basics of Sanitation
  • Task 39: Basics of Sanitation
  • Task 40: Understanding Bacteria
  • Task 41: Proper Cooking Temperatures, Thawing & Storing Food
Basics of Scaling
  • Task 42: Basics of Scaling
  • Task 43: Using a Scale & Volumetric Measuring
  • Task 44: Activity | Measuring Versus Scaling Flour
  • Task 45: Activity | Measuring Versus Scaling Eggs
Unit Review & Assessment
  • Task 46: Unit Review & Quiz Preparation
  • Task 47: Unit Assessment
End of Unit 4
Unit 5: Basic Baking and Pastry Skills
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Unit Introduction
  • Task 48: Unit Introduction and Objectives
  • Task 49: Complete a Self-Assessment & Pre-Assessment
Introduction to Basic Skills
  • Task 50: Introduction to Basic Skills
Basics of Whipping
  • Task 51: Basics of Whipping
  • Task 52: Whipping Egg Whites
  • Task 53: Whipping Egg Yolks
  • Task 54: Whipping Whole Eggs
  • Task 55: Whipping Cream
Basics of Mixing and Folding
  • Task 56: Basics of Mixing and Folding
  • Task 57: How it is Made
  • Task 58: Adding a Light Mixture to a Heavy Mixture
  • Task 59: Adding Multiple Mixtures at Once
Basics of Piping
  • Task 60: Basics of Piping
  • Task 61: Fitting & Filling a Pastry Bag
  • Task 62: How to Pipe Using a Pastry Bag
  • Task 63: Paper Cones or 'Cornets'
  • Task 64: Filling a Paper Cone or 'Cornet'
  • Task 65: How to Pipe Using a Paper Cone or 'Cornet'
Basics of Rolling Dough by Hand
  • Task 66: Tools and How to Roll the Dough
Basics of the Baking Process
  • Task 67: Convection & Deck Ovens
  • Task 68: Steam and Oven Vents
Student Activity | Making & Rolling Out Sweet Dough
  • Task 69: Sweet Dough Lesson
  • Task 70: The Basics of Rolling Dough
  • Task 71: Activity | Making & Rolling Out Sweet Dough
Unit Review & Assessment
  • Task 72: Unit Review & Quiz Preparation
  • Task 73: Unit Assessment
End of Unit 5
Unit 6: Cookies: Basic
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Unit Introduction
  • Task 74: Unit Introduction and Objectives
  • Task 75: Complete a Self-Assessment & Pre-Assessment
Introduction to Cookies
  • Task 76: Introduction | Dark Chocolate Chip and Walnut Cookies & Oatmeal Raisin Cookies
  • Task 77: Pastry Principles & Recipes: The Creaming Method for Cookies
Student Activity | Make a Cookie
  • Task 78: Activity | Make a Cookie
Unit Review & Assessment
  • Task 79: Unit Review & Quiz Preparation
  • Task 80: Unit Assessment
End of Unit 6
Unit 7: Quickbreads & Breakfast Items
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Unit Introduction
  • Task 81: Unit Introduction and Objectives
  • Task 82: Complete a Self-Assessment & Pre-Assessment
Blueberry & Flaxseed Yogurt Muffins
  • Task 83: Introduction | Blueberry & Flaxseed Yogurt Muffins
  • Task 84: Pastry Principles & Recipe: The Creaming Method for Batters
  • Task 85: Image Select: The Creaming Method
Buttermilk & Whole Wheat Pancakes
  • Task 86: Introduction | Buttermilk & Whole Wheat Pancakes
  • Task 87: Pastry Principles & Recipe: The Well Method
Student Activity | Make a Breakfast Item
  • Task 88: Activity | Breakfast Item
Unit Review & Quiz Preparation Flashcards
  • Task 89: Unit Review & Quiz Preparation
  • Task 90: Unit Assessment
End of Unit 7
Unit 8: Sweet Snacks: Pound Cake
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Unit Introduction
  • Task 91: Unit Introduction and Objectives
  • Task 92: Complete a Self-Assessment & Pre-Assessment
Lemon Sour Cream Pound Cake
  • Task 93: Introduction | Lemon Sour Cream Pound Cake
  • Task 94: Pastry Principles & Recipe
  • Task 95: Reorder Activity
Student Activity | Make Pound Cake
  • Task 96: Activity | Pound Cake
Unit Review & Assessment
  • Task 97: Unit Review & Quiz Preparation
  • Task 98: Unit Assessment
End of Unit 8
Unit 9: Sweet Snacks: Bars
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Unit Introduction
  • Task 99: Unit Introduction and Objectives
  • Task 100: Complete a Self-Assessment & Pre-Assessment
Dark Chocolate Brownies
  • Task 101: Introduction | Dark Chocolate Brownies
  • Task 102: Pastry Principles & Recipe
Brown Butter Rice Crispy Squares
  • Task 103: Introduction | Brown Butter Rice Crispy Squares
  • Task 104: Pastry Principles & Recipe
Silky Lemon Curd Bars
  • Task 105: Introduction | Silky Lemon Curd Bars
  • Task 106: Pastry Principles & Recipe
  • Task 107: Image Select: Bars
Student Activity | Make Your Choice of a Sweet Snack
  • Task 108: Activity | Make Your Choice of a Sweet Snack
Unit Review & Assessment
  • Task 109: Unit Review & Quiz Preparation
  • Task 110: Unit Assessment
End of Unit 9
Unit 10: Cookies: Decorated
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Unit Introduction
  • Task 111: Unit Introduction and Objectives
  • Task 112: Complete a Self-Assessment & Pre-Assessment
Butter & Vanilla Shortbread Cookies
  • Task 113: Introduction | Butter & Vanilla Shortbread Cookies
  • Task 114: Pastry Principles & Recipe
Royal Icing for Decorated Cookies
  • Task 115: Introduction | Royal Icing for Decorated Cookies
  • Task 116: Pastry Principles & Egg White Powder Icing
  • Task 117: Pastry Principles & Royal Icing
Student Activity | Royal Icing
  • Task 118: Activity | Egg White Powder Royal Icing
Student Activity | Make and Bake Shortbread & Decorate the Cookies
  • Task 119: Activity | Make and Bake Shortbread & Decorate the Cookies
Unit Review & Assessment
  • Task 120: Unit Review & Quiz Preparation
  • Task 121: Unit Assessment
End of Unit 10
Unit 11: Introduction to Bread: Loaf Pan Bread
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Unit Introduction
  • Task 122: Unit Introduction and Objectives
  • Task 123: Complete a Self-Assessment & Pre-Assessment
Basics of Base Temperature Methodology
  • Task 124: Introduction | Base Temperature Methodology
  • Task 125: Bread Principles
Student Activity | Base Temperature Calculations
  • Task 126: Activity | Base Temperature Calculations
Introduction to Product
  • Task 127: Introduction | Toast Bread
  • Task 128: Bread Principles & Recipes
Student Activity | Make Toast Bread
  • Task 129: Activity | Toast Bread
Unit Review & Assessment
  • Task 130: Unit Review & Quiz Preparation
  • Task 131: Unit Assessment
End of Unit 11
Unit 12: Breads: French Breads and Italian Breads
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Unit Introduction
  • Task 132: Unit Introduction and Objectives
  • Task 133: Complete a Self-Assessment & Pre-Assessment
Introduction to Product.
  • Task 134: Introduction | Poolish Yeasted Starter
  • Task 135: Bread Principles & Recipe
  • Task 136: Introduction | Traditional French Baguette
  • Task 137: Bread Principles & Recipe
Introduction to Product
  • Task 138: Introduction | Bountiful Focaccia Bread
  • Task 139: Bread Principles & Recipe
  • Task 140: Image Select: Breads
Student Activity | Making French Baguettes or Italian Focaccia
  • Task 141: Activity | Making French Baguettes or Italian Focaccia
Unit Review & Assessment
  • Task 142: Unit Review & Quiz Preparation
  • Task 143: Unit Assessment
End of Unit 12
Unit 13: Breakfast Pastries: Yeasted enriched doughs, Yeasted Laminated Dough, Laminated Doughs
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Unit Introduction
  • Task 144: Unit Introduction and Objectives
  • Task 145: Complete a Self-Assessment & Pre-Assessment
Traditional Brioche
  • Task 146: Introduction | Traditional Brioche
  • Task 147: Bread Principles & Recipe
Croissants & Chocolate Croissants
  • Task 148: Introduction | Croissants & Chocolate Croissants
  • Task 149: Bread Principles & Recipe
Quick Puff Pastry Dough
  • Task 150: Introduction | Quick Puff Pastry Dough
  • Task 151: Bread Principles & Recipe
  • Task 152: Reorder Activity
Apple Turnovers
  • Task 153: Introduction | Apple Turnovers
  • Task 154: Pastry Principles & Recipe
Student Activity | Make a Breakfast Pastry
  • Task 155: Activity | Make a Breakfast Pastry
Unit Review & Assessment
  • Task 156: Unit Review & Quiz Preparation
  • Task 157: Unit Assessment
End of Unit 13
Unit 14: Tarts and Pies: Fruit Pies, Apple Tarts, Almond Cream Tarts
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Unit Introduction
  • Task 158: Unit Introduction and Objectives
  • Task 159: Complete a Self-Assessment & Pre-Assessment
Cherry Pie
  • Task 160: Introduction | Cherry Pie
  • Task 161: Pastry Principles | Streusel Recipe
  • Task 162: Pastry Principles | Pie Dough Recipe
  • Task 163: Pastry Principles | Almond Cream Recipe
  • Task 164: Pastry Principles | Cherry Pie Recipe
  • Task 165: Activity | Label Cherry Pie Mise En Place
Thin Apple Tart
  • Task 166: Introduction | Thin Apple Tart
  • Task 167: Pastry Principles & Recipe
Baked Pear & Almond Cream Tart
  • Task 168: Introduction | Baked Pear & Almond Cream Tart
  • Task 169: Pastry Principles & Recipe
Student Activity | Make a Tart or Pie
  • Task 170: Activity | Make a Tart or Pie
Unit Review & Assessment
  • Task 171: Unit Review & Quiz Preparation
  • Task 172: Unit Assessment
End of Unit 14
Unit 15: French Pastries: Crêpes & Chouquettes
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Unit Introduction
  • Task 173: Unit Introduction and Objectives
  • Task 174: Complete a Self-Assessment & Pre-Assessment
Traditional Crêpes
  • Task 175: Introduction | Traditional Crêpes
  • Task 176: Pastry Principles & Recipe
Choux Paste Dough
  • Task 177: Introduction | Choux Paste Dough
  • Task 178: Pastry Principles & Recipe
Vanilla Pastry Cream Custard
  • Task 179: Introduction | Vanilla Pastry Cream Custard
  • Task 180: Pastry Principles & Recipe
Classic Chouquettes
  • Task 181: Introduction | Classic Chouquettes
  • Task 182: Pastry Principles & Recipe
Student Activity | Make Crêpes or Chouquettes
  • Task 183: Activity | Make Crêpes or Chouquettes
Unit Review & Assessment
  • Task 184: Unit Review & Quiz Preparation
  • Task 185: Unit Assessment
End of Unit 15
Unit 16: Cookies: Macarons
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Unit Introduction
  • Task 186: Unit Introduction and Objectives
  • Task 187: Complete a Self-Assessment & Pre-Assessment
French Meringue Almond Macarons
  • Task 188: Introduction | French Meringue Almond Macarons
  • Task 189: Pastry Principles & Recipe
Bittersweet Dark Chocolate Ganache Filling for Macarons
  • Task 190: Introduction | Bittersweet Dark Chocolate Ganache Filling
  • Task 191: Pastry Principles & Recipe
  • Task 192: Reorder Activity
Student Activity | Make French Meringue Macarons with Ganache Filling
  • Task 193: Activity | French Meringue Macarons with Ganache Filling
Unit Review & Assessment
  • Task 194: Unit Review & Quiz Preparation
  • Task 195: Unit Assessment
End of Unit 16
Unit 17: French Pastries: Dark Chocolate Mousse & Vanilla Creme Brûlée
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Unit Introduction
  • Task 196: Unit Introduction and Objectives
  • Task 197: Complete a Self-Assessment & Pre-Assessment
Bistro Style Dark Chocolate Mousse
  • Task 198: Introduction | Bistro Style Dark Chocolate Mousse
  • Task 199: Pastry Principles & Recipe
Vanilla Crème Brûlée
  • Task 200: Introduction | Vanilla Crème Brûlée
  • Task 201: Pastry Principles & Recipe
Student Activity | Dark Chocolate Mousse or Vanilla Crème Brûlée
  • Task 202: Activity | Dark Chocolate Mousse or Vanilla Crème Brûlée
Unit Review & Assessment
  • Task 203: Unit Review & Quiz Preparation
  • Task 204: Unit Assessment
End of Unit 17
Unit 18: Frozen Dessert: Vanilla Ice Cream
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Unit Introduction
  • Task 205: Unit Introduction and Objectives
  • Task 206: Complete a Self-Assessment & Pre-Assessment
French Vanilla Ice Cream and Raspberry Coulis
  • Task 207: Introduction | French Vanilla Ice Cream and Raspberry Coulis
  • Task 208: Pastry Principles & Recipe
  • Task 209: Activity | Label Vanilla Ice Cream Mise En Place
Student Activity | Vanilla Ice Cream with Raspberry Coulis
  • Task 210: Activity | Vanilla Ice Cream with Raspberry Coulis
Unit Review & Assessment
  • Task 211: Unit Review & Quiz Preparation
  • Task 212: Unit Assessment
End of Unit 18
Unit 19: Candies and Confections
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Unit Introduction
  • Task 213: Unit Introduction and Objectives
  • Task 214: Complete a Self-Assessment & Pre-Assessment
Bittersweet Dark Chocolate Truffles
  • Task 215: Introduction | Bittersweet Dark Chocolate Truffles
  • Task 216: Pastry Principles & Recipe
Salted Butter Caramels from Brittany
  • Task 217: Introduction | Salted Butter Caramels from Brittany
  • Task 218: Pastry Principles & Recipe
  • Task 219: Activity | Label the Salted Butter Caramels Mise en Place
Student Activity | Making a Candy or Confection
  • Task 220: Activity | Making Dark Chocolate Truffles or Salted Butter Caramels
Unit Review & Assessment
  • Task 221: Unit Review & Quiz Preparation
  • Task 222: Unit Assessment
End of Unit 19
Unit 20: Brunch Celebration Buffet and Final Assessment
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This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Brunch Celebration Buffet
  • Task 223: Introduction to the Brunch Celebration Buffet
  • Task 224: Developing the Brunch Celebration Buffet
  • Task 225: Capstone Activity | Brunch Celebration Buffet
Final Assessment
  • Task 226: Survey | Share Your Course Feedback
  • Task 227: Your Final Exam Preparation
  • Task 228: Final Course Assessment
  • Task 229: Books, Websites & Other References
End of Unit 20

Course Description

A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course Highlights

  • 60 Hours | 20 units | 100 lessons | 220+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs and other common products
  • Distinguish the three disciplines of baking, pastry, and decorating
  • Produce a variety of finished products, including cakes, cookies, and sweet snacks
  • Develop proper piping skills, folding, mixing, and rolling techniques
Enroll Now $699.00

Course Description

A 60-hour online course focusing on pastry, baking, and decorating. The units will teach everything you need to know to set up your ideal baking and pastry kitchen, get you started on the basics, and then move on the more advanced techniques.

Course Highlights

  • 60 Hours | 20 units | 100 lessons | 220+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs and other common products
  • Distinguish the three disciplines of baking, pastry, and decorating
  • Produce a variety of finished products, including cakes, cookies, and sweet snacks
  • Develop proper piping skills, folding, mixing, and rolling techniques
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