Learn pastry and baking arts from the co-founders of The French Pastry School.
THE NEW PASTRY
STANDARD.
100% Online Baking & Pastry Courses
Recognized by the American Culinary Federation Education Foundation
as an Approved Program for Continuing Education Hours
as an Approved Program for Continuing Education Hours
Interested in all 3 baking & pastry courses? Buy the bundle and save an extra 10%
Sample videos
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Instructional Videos
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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
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
Basics of ingredients
Basics of tools
Kitchen Basics
Sanitations
Scaling
Scaling
Basic Baking & Pastry Skills
Whipping
Mixing & folding
Piping
Rolling dough by hand
Baking process
Mixing & folding
Piping
Rolling dough by hand
Baking process
Cookies: Basic
Dark chocolate and walnut cookies
Oatmeal raisin cookies
Creaming method for 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
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
Brown butter rice crispy squares
Silky lemon curd bars
Cookies: Decorated
Butter & vanilla shortbread cookies
Royal icing for decorated cookies
Royal icing for decorated cookies
Introduction to Bread: Loaf Pan Bread
Base temperature methodology
Toast bread
Toast bread
Breads: French Breads & Italian Breads
Poolish yeasted starter
Traditional French baguette
Bountiful focaccia bread
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
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
Thin apple tart
Baked pear & apple cream tart
French pastries: Crepes & Chouquettes
Traditional crepes
Choux paste dough
Vanilla pastry cream custard
Classic chouquettes
Choux paste dough
Vanilla pastry cream custard
Classic chouquettes
Cookies: Macarons
French meringue almond macarons
Bittersweet dark chocolate ganache filling for macarons
Bittersweet dark chocolate ganache filling for macarons
French pastries: Dark chocolate mousse & vanilla creme brulee
Bistro style dark chocolate mousse
Vanilla creme brulee
Vanilla creme brulee
Frozen Dessert
Vanilla ice cream with raspberry coulis
Candies and confections
Bittersweet dark chocolate truffles
Salted butter caramels from Brittany
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
Baking principles
Course expectations
Basics of Baking and Baking Skills
Basics of sanitation
Types of ovens
Measurements
Types of ovens
Measurements
Prepare your Home Bakery
Rearrange your kitchen and pantry
Basics of Tools
Basics of Tools
Cornerstone Ingredients
General baking principles
What is sugar?
The basics of eggs
Butter and fats
The basics of milk and cream
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
Basics of piping
Creamed batter recipes
Liquid Batters & Choux Paste
LIquid batters
Choux paste
Choux paste
Whipped Batters
Basics of whipping
Biscuits, Cornbread & Scones
Biscuits
Cornbread
Scones
Cornbread
Scones
Doughnuts & Beignets
Doughnuts and beignets
Specialties
Irish soda bread
Rugelach
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
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
Egg wash with cream, prepared
Gâteau basque
Gingerbread cake
Canelés de Bordeaux
Flour, Yeast, Water, Salt
Four essentials of baking
Baker's math
Baker's math
Laminated Doughs
Basics of laminated doughs
Introduction to puff pastry
Introduction to apple turnovers
Introduction to spinach and feta pie
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
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
Introduction to babka
Introduction to brioche
Introduction to sticky buns
Friend Enriched Dough with Yeast
Introduction to yeast raised doughnuts
Introduction to Berliner 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
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
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
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
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
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
Course expectations
Cake decorating principles
Basics of Baking and Baking Skills
Basics of sanitation
Basics of the baking process
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
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
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
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
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
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
Cover a cake and cake board in fondant
Make rolled fondant
Royal icing floodwork
Butter & vanilla shortbread cookies
Royal icing for decorated 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
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
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
Interested in vegan baking? Check out our top-rated course
What Students Are Saying
I am so thankful to have had the opportunity to take this course. The instructors are incredible, a great resource, and really want you to succeed. I was able to work it around my schedule, and still take a couple of trips during the timeframe of the course, and be able to complete it on time. I spent a good deal of time on it during the week but I looked forward to that time every day and feel that this was the next best thing to actually attending the school in person.
Michelle D.
It was a great course and I am super happy I did it! It feels like a great accomplishment. Thank you so much for everything. All the feedback, the recipes, the information, and the time. It has been a wonderful experience.
Lisa T.
Rouxbe has online education dialed in, the course materials and videos are top-notch. The learning model is as good as it can get for a remote class model. I have also done the professional cook certification program and this course was just as well designed. I really enjoyed the entire experience.
Michael T.
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