Introduction to Baking & Pastry

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

Course Description

A 40-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

  • 40 Hours | 20 units | 200+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certificate of 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
  • Identify the proper steps to create a variety of finished baking and pastry products
  • Develop proper piping skills, folding, mixing, and rolling techniques
  • Explain the process for applying various pastry techniques
Enroll Now $399.00

Course Description

A 40-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

  • 40 Hours | 20 units | 200+ tasks
  • More than 100 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certificate of 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
  • Identify the proper steps to create a variety of finished baking and pastry products
  • Develop proper piping skills, folding, mixing, and rolling techniques
  • Explain the process for applying various pastry techniques
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