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Course Orientation
- Task 1: Welcome to Your Baking Course
- Task 2: About the French Pastry School
- Task 3: Program Layout and Objectives
- Task 4: Course Expectations
- Task 5: Our Expert Chef Support System & Resources
- Task 6: Baking Principles
- Task 7: We Bring Easy Solutions to Help You Learn
- Task 8: Set Realistic Goals & Practice Self-Discipline
- Task 9: The Sense of Taste
- Task 10: Course Evaluations and Assessments
- Task 11: Program Welcome Survey
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End of Unit 1
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Unit Introduction
- Task 12: Unit Introduction and Objectives
- Task 13: Complete a Self-Assessment & Pre-Assessment
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Basics of Sanitation
- Task 14: Basics of Sanitation
- Task 15: Understanding Bacteria
- Task 16: Proper Cooking Temperatures, Thawing & Storing Food
- Task 17: Baking Principles: FIFO, First In, First Out
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Types of Ovens
- Task 18: Basics of the Baking Process: Types of Ovens
- Task 19: Steam and Oven Vents
- Task 20: Activity | Calibrating Your Oven
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Measurements
- Task 21: Measuring with a Digital Scale
- Task 22: Using a Scale & Volumetric Measuring
- Task 23: Activity | Measuring Versus Scaling Flour
- Task 24: Activity | Measuring Versus Scaling Eggs
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Unit Review & Assessment
- Task 25: Unit Review & Quiz Preparation
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End of Unit 2
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Unit Introduction
- Task 27: Unit Introduction and Objectives
- Task 28: Complete a Self-Assessment & Pre-Assessment
- Task 29: Mise en Place Mindset
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Rearrange your Kitchen and Pantry
- Task 30: Take Inventory of Your Kitchen and Pantry
- Task 31: Other Measuring Tools: Thermometers & Timers
- Task 32: Activity | Calibrate Your Thermometer
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Basics of Tools
- Task 33: Knives & Small Hand Tools
- Task 34: Activity | Label Basic Knives
- Task 35: Mixing Bowls, Small Appliances, Pots & Pans
- Task 36: Bread Making Accessories, Bake Pans, Liners & Racks
- Task 37: Activity | Label Baking Tools
- Task 38: Ring Molds, Cake Pans & Specialty Molds
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Student Activity | Setting Up Your Baking Kitchen
- Task 39: Activity | Create a Baking Drawer
- Task 40: Activity | Resetting Your Kitchen Space
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Unit Review & Assessment
- Task 41: Unit Review & Quiz Preparation
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End of Unit 3
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Unit Introduction
- Task 43: Unit Introduction and Objectives
- Task 44: Complete a Self-Assessment & Pre-Assessment
- Task 45: The Importance of Food Science
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General Baking Principles
- Task 46: A Balanced Bread Recipe
- Task 48: Fats, Ratios & Stabilizing Water and Fat
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What is Sugar?
- Task 51: Solid Content & Sweetening Power of Sugars
- Task 52: The Role of Sugar In Recipes
- Task 53: The Maillard Reaction
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The Basics of Eggs
- Task 55: The Role of Eggs in Baking
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Butter and Fats
- Task 56: Basics of Butter
- Task 58: Alternative Fats & Oils
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The Basics of Milk & Cream
- Task 59: Basics of Milk & Cream
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Student Activity - Make your Own Quick Bread
- Task 60: Activity | Make Your Own Quickbread
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Unit Review & Assessment
- Task 61: Unit Review & Quiz Preparation
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End of Unit 4
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Unit Introduction
- Task 63: Unit Introduction and Objectives
- Task 64: Complete a Self-Assessment & Pre-Assessment
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Breakfast Pastries
- Task 65: Introduction Breakfast Pastries
- Task 66: Baking Principles | Chemical Leaveners
- Task 67: Breakfast Pastry Recipes
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Student Activity | Make a Breakfast Pastry
- Task 68: Activity | Make a Breakfast Pastry
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Unit Review & Assessment
- Task 69: Unit Review & Quiz Preparation
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End of Unit 5
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Unit Introduction
- Task 71: Unit Introduction and Objectives
- Task 72: Complete a Self-Assessment & Pre-Assessment
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Basics of Mixing and Folding
- Task 73: Mixing and Folding
- Task 75: Adding a Light Mixture to a Heavy Mixture
- Task 76: Adding Multiple Mixtures at Once
- Task 77: Baking Principles | The Creaming Method
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Basics of Piping
- Task 78: Introduction to Basics of Piping
- Task 79: Fitting & Filling a Pastry Bag
- Task 80: How to Pipe Using a Pastry Bag
- Task 81: Making Paper Cones or "Cornets"
- Task 82: Filling a Paper Cone or 'Cornet'
- Task 83: How to Pipe Using a Paper Cone or "Cornet"
- Task 84: Activity | Make a Paper Cone
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Creamed Batter Recipes
- Task 85: Dark Chocolate, Cherry Pound Cake
- Task 86: Banana Pecan Bread with Oat Streusel
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Student Activity | Make a Creamed Batter
- Task 87: Activity | Make a Creamed Batter
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Unit Review & Assessment
- Task 88: Unit Review & Quiz Preparation
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End of Unit 6
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Unit Introduction
- Task 90: Unit Introduction and Objectives
- Task 91: Complete a Self-Assessment & Pre-Assessment
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Liquid Batters
- Task 92: Introduction to Liquid Batters
- Task 93: Baking Principles | Liquid Batters
- Task 94: The Different Types of Butters — Clarified Butter
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Choux Paste
- Task 97: Introduction to Choux Paste
- Task 98: Baking Principles | Choux Paste
- Task 99: Vanilla Pastry Cream Custard
- Task 100: Spanish Churros
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Student Activity | Make a Liquid Batter or Churros
- Task 101: Activity | Make a Liquid Batter or Churro
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Unit Review & Assessment
- Task 102: Unit Review & Quiz Preparation
- Task 103: Unit Assessment
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End of Unit 7
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Unit Introduction
- Task 104: Unit Introduction and Objectives
- Task 105: Complete a Self-Assessment & Pre-Assessment
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Basics of Whipping
- Task 106: Introduction to Basics of Whipping
- Task 107: Whipping Egg Whites
- Task 108: Whipping Egg Yolks
- Task 109: Whipping Whole Eggs
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Traditional Swiss Hazelnut Carrot Cake
- Task 111: Baking Principles | Swiss Hazelnut Carrot Cake
- Task 112: Traditional Swiss Hazelnut Carrot Cake
- Task 113: Activity | Label Carrot Cake Mise en Place
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Student Activity | Make Traditional Swiss Hazelnut Carrot Cake
- Task 114: Activity | Make a Traditional Swiss Hazelnut Carrot Cake
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Unit Review & Assessment
- Task 115: Unit Review & Quiz Preparation
- Task 116: Unit Assessment
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End of Unit 8
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Unit Introduction
- Task 117: Unit Introduction and Objectives
- Task 118: Complete a Self-Assessment & Pre-Assessment
- Task 119: Introduction to Biscuits, Cornbread & Scones
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Biscuits
- Task 120: Baking Principles | Biscuits
- Task 121: American Biscuits
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Cornbread
- Task 122: Baking Principles | Cornbread
- Task 123: Fire Roasted Cornbread Skillet with Honey Butter
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Scones
- Task 124: Baking Principles | Scones
- Task 125: Blue Cheese & Onion Scones
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Student Activity | Make Biscuits, Cornbread or Scones
- Task 126: Activity | Make Biscuits, Cornbread or Scones
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Unit Review & Assessment
- Task 127: Unit Review & Quiz Preparation
- Task 128: Unit Assessment
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End of Unit 9
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Unit Introduction
- Task 129: Unit Introduction and Objectives
- Task 130: Complete a Self-Assessment & Pre-Assessment
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Doughnuts & Beignets
- Task 131: Baking Principles | Doughnuts & Beignets
- Task 132: Old Fashioned Sour Cream Doughnuts
- Task 133: Fried Ricotta Zeppole
- Task 134: Baked Cake Doughnuts
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Student Activity | Make a Doughnut
- Task 135: Activity | Make a Doughnut
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Unit Review & Assessment
- Task 136: Unit Review & Quiz Preparation
- Task 137: Unit Assessment
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End of Unit 10
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Unit Introduction
- Task 138: Unit Introduction and Objectives
- Task 139: Complete a Self-Assessment & Pre-Assessment
- Task 140: Introduction to Specialties
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Irish Soda Bread
- Task 141: Baking Principles | Irish Soda Bread
- Task 142: Irish Soda Bread
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Rugelach
- Task 143: Baking Principles | Rugelach
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Student Activity | Make your Own Specialty
- Task 145: Activity | Make Your Own Specialty
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Unit Review & Assessment
- Task 146: Unit Review & Quiz Preparation
- Task 147: Unit Assessment
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End of Unit 11
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Unit Introduction
- Task 148: Unit Introduction and Objectives
- Task 149: Complete a Self-Assessment & Pre-Assessment
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Gluten-Free & Vegan Baking
- Task 150: Gluten-Free and Vegan
- Task 151: Alternative Gluten-Free Flours
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Gluten-Free Raspberry Pecan Muffins
- Task 152: Baking Principles | Gluten-Free Raspberry Pecan Muffins
- Task 153: Gluten-Free Raspberry Pecan Muffins
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Vegan Lime Cake
- Task 154: Baking Principles | Vegan Lime Cake
- Task 155: Vegan Lime Cake
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Vegan & Gluten-Free
- Task 156: Baking Principles | Vegan & Gluten-Free
- Task 157: Vegan & Gluten-Free Banana, Peanut Butter & Chocolate Chip Muffins
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Student Activity - Make your Own GF & Vegan Pastry
- Task 158: Activity | Make Your Gluten-Free & Vegan Pastry
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Unit Review & Assessment
- Task 159: Unit Review & Quiz Preparation
- Task 160: Unit Assessment
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End of Unit 12
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Unit Introduction
- Task 161: Unit Introduction and Objectives
- Task 162: Complete a Self-Assessment & Pre-Assessment
- Task 163: Introduction to French Favorites
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French Favorites
- Task 164: Baking Principles | French Favorites
- Task 165: Egg Wash with Cream, Prepared
- Task 167: Gingerbread Cake
- Task 168: Canelés de Bordeaux, optional recipe
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Student Activity | Make your Own French Favorite
- Task 169: Activity | Make Your Own French Favorite
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Unit Review & Assessment
- Task 170: Unit Review & Quiz Preparation
- Task 171: Unit Assessment
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End of Unit 13
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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. |
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Mid-Term Assessment
- Task 172: Your Midterm Exam Preparation
- Task 173: Part One Final Course Assessment
- Task 174: Survey | Share Your Part One Feedback
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Getting Ready For Part Two
- Task 175: Getting Ready for Part Two - Yeast Breads
- Task 176: Part Two Resources
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End of Unit 14
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Unit Introduction
- Task 177: Unit Introduction and Objectives
- Task 178: Complete a Self-Assessment & Pre-Assessment
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Four Essentials of Baking
- Task 179: Types of Wheat Flour & Their Purpose in Baking
- Task 181: Making a Gluten Wash
- Task 182: Activity | Making a Gluten Wash
- Task 183: The Role of Yeast in Bread-Making
- Task 184: Room Temperature for Bread-Making
- Task 185: Activity | Significance of the Liquid Temperature
- Task 186: The Role of Water in Bread-Baking
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Baker's Math
- Task 188: Introduction to Baker’s Percentage
- Task 189: Calculating the Baker’s Percentage — French Bread Recipe
- Task 190: Calculate the Baker’s Percentage — Enriched Yeast Bread
- Task 191: Baker's Math for Bread Recipes Made with Preferment
- Task 192: Convert a Recipe’s Percentage into Weight Measurements
- Task 193: Optional Calculations
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Student Activity | Make Your Own Yeasted Bread
- Task 194: Activity | Make Your Own Yeasted Bread
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Unit Review & Assessment
- Task 195: Unit Review & Quiz Preparation
- Task 196: Unit Assessment
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End of Unit 15
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Unit Introduction
- Task 197: Unit Introduction and Objectives
- Task 198: Complete a Self-Assessment & Pre-Assessment
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Baking Principles | Basics of Laminated Doughs
- Task 199: Fundamentals of Laminated Doughs
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Introduction to Puff Pastry
- Task 200: Basics of Rolling Dough by Hand
- Task 201: Puff Pastry Dough
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Introduction to Apple Turnovers
- Task 203: Apple Turnovers
- Task 204: Bread Principles | Apple Turnover Recipe
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Introduction to Spinach & Feta Pie
- Task 205: Spinach & Feta Pie
- Task 206: Bread Principles | Spinach & Feta Pie Recipe
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Student Activity | Make a Sweet or Savory Laminated Dough
- Task 207: Activity | Make a Sweet or Savory Laminated Dough
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Unit Review & Assessment
- Task 208: Unit Review & Quiz Preparation
- Task 209: Unit Assessment
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End of Unit 16
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Unit Introduction
- Task 210: Unit Introduction and Objectives
- Task 211: Complete a Self-Assessment & Pre-Assessment
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Fundamentals of Yeasted Laminated Doughs
- Task 212: Baking Principles | Fundamentals of Yeasted Laminated Doughs
- Task 213: Basics of Base Temperature Methodology
- Task 214: Activity | Base Temperature Calculations
- Task 215: Making a Proof Box
- Task 216: Basics of Testing the Gluten Window
- Task 217: Making a Poolish Starter for Laminated Doughs
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Almond Cream and Pastry Cream
- Task 218: Baking Principles | Almond Cream Recipe
- Task 219: Baking Principles | Vanilla Pastry Cream Custard Recipe
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Fruit Danish
- Task 220: Fruit Danish Recipe
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Introduction to Croissants
- Task 221: Croissants & Chocolate Croissants Recipes
- Task 222: Almond Croissant Recipe (optional)
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Student Activity | Make a Yeast-Laminated Pastry
- Task 223: Activity | Make a Yeast-Laminated Pastry
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Unit Review & Assessment
- Task 224: Unit Review & Quiz Preparation
- Task 225: Unit Assessment
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End of Unit 17
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Unit Introduction
- Task 226: Unit Introduction and Objectives
- Task 227: Complete a Self-Assessment & Pre-Assessment
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Enriched Doughs with Yeast
- Task 228: Fundamentals of Enriched Doughs with Yeast
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Introduction to Babka
- Task 229: Bread Principles | Chocolate Babka Recipe
- Task 230: Chocolate Pastry Cream Custard Recipe
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Introduction to Brioche
- Task 232: Bread Principles | Traditional Brioche Recipe
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Introduction to Sticky Buns
- Task 233: Bread Principles | Sticky Buns Recipe
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Student Activity | Make an Enriched Pastry
- Task 234: Activity | Make an Enriched Pastry
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Unit Review & Assessment
- Task 235: Unit Review & Quiz Preparation
- Task 236: Unit Assessment
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End of Unit 18
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Unit Introduction
- Task 237: Unit Introduction and Objectives
- Task 238: Complete a Self-Assessment & Pre-Assessment
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Introduction to Yeast Raised Doughnuts
- Task 239: Bread Principles | Yeast-Raised Doughnut Recipe
- Task 240: Summer Berry Jam Recipe (optional)
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Introduction to Berliner Doughnuts
- Task 241: Bread Principles | Berliner Doughnut Recipe
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Student Activity | Select One Fried Dough
- Task 242: Activity | Select One Fried Dough
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Unit Review & Assessment
- Task 243: Unit Review & Quiz Preparation
- Task 244: Unit Assessment
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End of Unit 19
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Unit Introduction
- Task 245: Unit Introduction and Objectives
- Task 246: Complete a Self-Assessment & Pre-Assessment
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Introduction to Using the Direct Method
- Task 247: Bread Principles | Using the Direct Method
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Introduction to Soft Salted Pretzels
- Task 248: Bread Principles | Soft Salted Pretzel Recipe
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Introduction to Alsatian Flatbread Flammekueche
- Task 249: Bread Principles | Alsatian Flatbread Flammekueche Recipe
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Introduction to Naan
- Task 250: Bread Principles | Naan Recipe
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Student Activity | Select One Direct Dough Recipe
- Task 251: Activity | Select One Direct Dough Recipe
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Unit Review & Assessment
- Task 252: Unit Review & Quiz Preparation
- Task 253: Unit Assessment
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End of Unit 20
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Unit Introduction
- Task 254: Unit Introduction and Objectives
- Task 255: Complete a Self-Assessment & Pre-Assessment
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Introduction to The Biga Starter Dough
- Task 256: Bread Principles | The Biga Starter Dough
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Introduction to Provencal Fougasse Bread
- Task 257: Bread Principles | Provencal Fougasse Bread Recipe
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Introduction to The Sponge-Yeasted Starter Dough
- Task 258: Bread Principles | The Sponge-Yeasted Starter Dough
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Introduction to Pita Bread
- Task 259: Bread Principles | Pita Bread Recipe
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Student Activity | Make One Bread Using a Biga or Sponge Fermentation
- Task 260: Task Activity | Make One Bread Using a Biga or Sponge Fermentation
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Unit Review & Assessment
- Task 261: Unit Review & Quiz Preparation
- Task 262: Unit Assessment
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End of Unit 21
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Unit Introduction
- Task 263: Unit Introduction and Objectives
- Task 264: Complete a Self-Assessment & Pre-Assessment
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Introduction to The Poolish-Yeasted Starter
- Task 265: Bread Principles | The Poolish-Yeasted Starter
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Introduction to Traditional French Baguette
- Task 266: Bread Principles | Traditional French Baguette Recipe
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Introduction to English Muffins
- Task 267: Bread Principles | English Muffin Recipe
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Student Activity | Make One Bread Using a Poolish Fermentation
- Task 268: Activity | Make One Bread Using a Poolish Fermentation
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Unit Review & Assessment
- Task 269: Unit Review & Quiz Preparation
- Task 270: Unit Assessment
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End of Unit 22
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Unit Introduction
- Task 271: Unit Introduction and Objectives
- Task 272: Complete a Self-Assessment & Pre-Assessment
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Introduction to The Fermented Dough
- Task 273: Bread Principles | The Fermented Dough
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Introduction to Whole Wheat Toast Bread
- Task 274: Bread Principles | Whole Wheat Toast Bread Recipe
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Introduction to Potato & Beer Bread
- Task 275: Bread Principles | Potato & Beer Bread Recipe
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Introduction to Bagels
- Task 276: Bread Principles | Bagel Recipe
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Student Activity | Make One Bread Using Fermented Dough
- Task 277: Activity | Make One Bread Using Fermented Dough
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Unit Review & Assessment
- Task 278: Unit Review & Quiz Preparation
- Task 279: Unit Assessment
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End of Unit 23
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Unit Introduction
- Task 280: Unit Introduction and Objectives
- Task 281: Complete a Self-Assessment & Pre-Assessment
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Introduction to Naturally Fermented Starter - Levain
- Task 282: Bread Principles | Naturally Fermented Starter - Levain
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Introduction to Ancient Grain Bread
- Task 283: Bread Principles | Ancient Grain Bread Recipe
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Introduction to Rye Bread
- Task 284: Bread Principles | Rye Bread Recipe
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Introduction to Sourdough Miche
- Task 285: Bread Principles | Sourdough Miche Recipe
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Student Activity | Make One Bread Using a Levain Fermentation
- Task 286: Activity | Make One Bread Using a Levain Fermentation
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Unit Review & Assessment
- Task 287: Unit Review & Quiz Preparation
- Task 288: Unit Assessment
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End of Unit 24
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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. |
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Custom Pop-Up Event
- Task 289: Introduction to the Pop-Up Event
- Task 290: Developing the Pop-Up Event
- Task 291: Capstone Activity | Pop-Up Event
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Final Assessment
- Task 292: Survey | Share Your Overall Course Feedback
- Task 293: Your Final Exam Preparation
- Task 294: Final Exam Review and Preparation
- Task 295: Part II Final Course Assessment
- Task 296: Books, Websites & Other References
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End of Unit 25
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Course Description
The French Pastry School master bakers have designed this new and exciting 180-day | 25 units | 290+ tasks | 230 videos two-part baking course focusing on non-yeast breads, like quick breads and breakfast pastries, and yeasted artisan breads. Students will begin with an in-depth look at baking’s cornerstone ingredients, composition, baker’s math, and role in each recipe.
Course Highlights
- 180-hour | 25 Units | 298 Tasks | 230 Videos
- More than 230 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
- Explain the basics of food safety, including ways to prevent foodborne illness
- Create and organize a work environment for your baking course
- Describe how ingredients function and work together, including fats, sweeteners, flour, eggs, and other common ingredients
- Compare and contrast key baking methods including creamed, whipped, liquid, and semi-liquid batters
- Produce a variety of finished products, including cakes, quick breads, doughnuts, gluten-free and vegan desserts
- Develop and demonstrate proper dough making skills, folding, mixing, rolling, and baking techniques
- Produce a variety of finished products, including breads, enriched doughs, and various breakfast pastries
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