THE NEW PASTRY
STANDARD.

We train pastry students, professional pastry chefs, home bakers, and everyone in between.

100% Online Baking & Pastry Courses

 Recognized by the American Culinary Federation Education Foundation
as an Approved Program for Continuing Education Hours

Sample videos

Rouxbe is Trusted by Students Across the Globe

700K+
Students
1,500+
Instructional Videos
2,000+
Professional Kitchens
180
Countries

Baking & Pastry Content

Co-developed with the founders of the French Pastry School, our baking and pastry program is the most comprehensive online program found available today.
  • INTRODUCTION TO PASTRY ARTS
  • BREAD BAKING ARTS
  • CAKE BAKING and DECORATING

120-days | 20 Units | 220+ Tasks | Over 100 Videos

Introduction and Orientation
Program framework
Pastry principles
Course expectations

Introduction to French Pastry & Baking
Pastry overview

Prepare your Kitchen
Rearrange your kitchen and pantry
Basics of ingredients
Basics of tools

Kitchen Basics 
Sanitations
Scaling
Basic Baking & Pastry Skills
Whipping
Mixing & folding
Piping
Rolling dough by hand
Baking process


Cookies: Basic
Dark chocolate and walnut cookies
Oatmeal raisin cookies
Creaming method for cookies
Quickbreads & Breakfast Items
Blueberry & flaxseed yogurt muffins
Creaming method for batters
Buttermilk & whole wheat pancakes
Well method
Sweet snacks: Pound cakes
Lemon sour cream pound cake
Sweet snacks: Bars
Dark chocolate brownies
Brown butter rice crispy squares
Silky lemon curd bars


Cookies: Decorated 
Butter & vanilla shortbread cookies
Royal icing for decorated cookies

Introduction to Bread: Loaf Pan Bread
Base temperature methodology
Toast bread

Breads: French Breads & Italian Breads
Poolish yeasted starter
Traditional French baguette
Bountiful focaccia bread

Breakfast pastries: Yeasted enriched dough, yeasted laminated dough, laminated dough
Traditional brioche
Croissants & chocolate croissants
Quick puff pastry dough
Apple turnovers



Tarts & Pies: Fruit pies, apple tarts, almond cream tarts
Cherry pie
Thin apple tart
Baked pear & apple cream tart

French pastries: Crepes & Chouquettes
Traditional crepes
Choux paste dough
Vanilla pastry cream custard
Classic chouquettes

Cookies: Macarons
French meringue almond macarons
Bittersweet dark chocolate ganache filling for macarons

French pastries: Dark chocolate mousse & vanilla creme brulee
Bistro style dark chocolate mousse
Vanilla creme brulee


Frozen Dessert
Vanilla ice cream with raspberry coulis
Candies and confections
Bittersweet dark chocolate truffles
Salted butter caramels from Brittany
Brunch celebration buffet
Buffet and final assessment

180 Days | 25 Units | 296+ Tasks | Over 220 Videos

Introduction to Bread Baking Arts
Program framework
Baking principles
Course expectations

Basics of Baking and Baking Skills
Basics of sanitation
Types of ovens
Measurements

Prepare your Home Bakery
Rearrange your kitchen and pantry
Basics of Tools



Cornerstone Ingredients
General baking principles
What is sugar?
The basics of eggs
Butter and fats
The basics of milk and cream
Breakfast Pastries
Breakfast pastries


Creamed Batters
Basics of mixing and folding
Basics of piping
Creamed batter recipes
Liquid Batters & Choux Paste
LIquid batters
Choux paste
Whipped Batters
Basics of whipping

Biscuits, Cornbread & Scones
Biscuits
Cornbread
Scones


Doughnuts & Beignets
Doughnuts and beignets
Specialties
Irish soda bread
Rugelach

Vegan & Gluten-Free
Gluten-free and vegan baking
Gluten-free raspberry pecan muffins
Vegan lime cake
Vegan and gluten-free banana, peanut butter, chocolate chip muffins

French Favorites
Baking principles
Egg wash with cream, prepared
Gâteau basque
Gingerbread cake
Canelés de Bordeaux




Flour, Yeast, Water, Salt
Four essentials of baking
Baker's math

Laminated Doughs
Basics of laminated doughs
Introduction to puff pastry
Introduction to apple turnovers
Introduction to spinach and feta pie


Yeasted Laminated Doughs
Fundamentals of yeasted laminated doughs
Almond cream and pastry cream
Fruit danish
Introduction to croissants 

Baked Enriched Dough with Yeast
Fundamentals of enriched doughs with yeast
Introduction to babka
Introduction to brioche
Introduction to sticky buns




Friend Enriched Dough with Yeast
Introduction to yeast raised doughnuts
Introduction to Berliner doughnuts


Breads using the Direct Method
Introduction to using the direct method
Introduction to soft salted pretzels
Introduction to Alsatian Flatbread Flammekueche
Introduction to naan

Biga and Sponge Fermentation
Introduction to the biga starter dough
Introduction to Provencal Fougasse Bread
Introduction to the sponge-yeasted starter dough
Introduction to pita bread

Poolish Fermentation
Introduction to the poolish-yeasted starter
Introduction to the traditional French baguette
Introduction to the English muffin



Fermented Dough
Introduction to the fermented dough
Introduction to whole wheat toast bread
Introduction to potato and beer bread
Introduction to bagels
Levain Fermentation
Introduction to naturally-fermented starter - levain
Introduction to ancient grain bread
Introduction to rye bread
Introduction to sourdough miche


Capstone & Final Assessment
Custom pop-up event

180 Days | 20 Units | 280+ Tasks | Over 150 Videos

Welcome to your Cake Baking & Decorating Arts Course
Program framework
Course expectations
Cake decorating principles

Basics of Baking and Baking Skills
Basics of sanitation
Basics of the baking process

Prepare your Cake Decorating Studio
Rearrange your cake decorating kitchen and pantry
Cake decorating and gum paste flower tools
The basics of piping



Cornerstone Ingredients
General baking principles
What is sugar?
The basics of eggs
Butter and fats
Basics of milk and cream
Sponges
Cake decorating principles: Sponges
Introduction to hot process sponge
Introduction to cold process sponge
Introduction to American-style sponge
Fillings & Frostings
Types of fillings
Traditional granaches
Types of buttercream and frostings
How to flavor buttercream
Whole carmelized nuts
Buttercream Piping
Basic piping with buttercream
Using a cornet
Introduction to buttercream piped flowers
Making a piping practice board
Building a Buttercream Cake
Building a buttercream cake

Rolled Fondant Making & Covering a Cake
Rolled fondant making
Cover a cake and cake board in fondant
Make rolled fondant
Royal icing floodwork
Butter & vanilla shortbread cookies
Royal icing for decorated cookies
Flood Work on Cakes
Applying royal icing flood work on cakes


Advanced Royal Icing Piping
Advanced royal icing piping
Royal icing string work


Gum Paste: Making & Simple Decorations
Making gum paste & modified gum paste
Edible glue
50/50 paste
Bows
Simple rose
Gum Paste Decorations
Advanced Sugar Paste Decorations
Advanced sugar paste decorations


Beginner Gum Paste Flowers
Beginner gum paste flowers

Advanced Gum Paste Flowers
Advanced gum paste flowers

Packaging, Cutting, and Serving Cake
Packaging, cutting, and serving cake
Modeling Chocolate Figurines
Modeling Chocolate


Intro to Sculpted Cakes - Preparing the Components
Sculpted cottage cake preparation - Preparing the components
Capstone - Making a Sculpted Cottage Cake
Preparations for the sculpted cottage cake

What Students Are Saying

Program Features

All courses are 100% online and available 24/7
Learn at your own pace, on your schedule with any internet-connected device with a camera for assessments. 
Your chef instructors have 125+ years of culinary experience
Your chef instructors are here to support, answer your questions, and provide feedback on assessments.
We'll keep you engaged along the way
Ongoing chef instructor support, interactive quizzes and live online seminars keep our students going strong. 
Our active online community is here for you
With over 700,000 students worldwide, our exclusive online community is ready to support your journey during and after class

Ready to start baking?