Enroll today and start baking
Master the Art of Baking in Your Home Kitchen
Focus on the science quick
breads, artisan breads,
and breakfast pastries
100% online with personalized instructor support and grading
80 Hours | 25 Units | 296+ Tasks | 60 recipes
Certificate of Completion upon graduating within six months
Over 220 technique-focused instructional videos
LIfetime access
Course Details
- sample videos
- curriculum
- reviews
- student work
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
Fried 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
Recognized by the American Culinary Federation Education Foundation
as an Approved Program for 80 Continuing Education Hours
as an Approved Program for 80 Continuing Education Hours
