Master the Art of Baking in Your Home Kitchen

Next class starts June 14th
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 nine months
Over 220 technique-focused instructional videos
LIfetime access
Sale price: $599.99 | Reg price: $999.99

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

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




Fried 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

 Recognized by the American Culinary Federation Education Foundation
as an Approved Program for 80 Continuing Education Hours

Meet your lead instructors

The Introduction to Pastry Arts Program was developed in collaboration with the founders of The French Pastry School, Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, who are both recipients of the French Legion of Honour Award. This course was developed with a focus on both knowledge and competency-based learning and includes dozens of assessment activities, including production activities that will be evaluated by your chef instructors.

Founded in 1995 by Chef Canonne and Chef Pfeiffer, The French Pastry School is the only major culinary school in North America dedicated to all things sweet and baked.
Sébastien Canonne, M.O.F.
Jacquy Pfeiffer

What Our Students Are Saying

What you need to know about your course

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.
Plan to spend
about 12-15 hours per week
You will get the most out of this course if you take the time to bake and practice every week. 
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
Set yourself up for success
You will get the most out of this course if you take the time to bake and practice every week.
How to graduate
Complete your course in 6 months with a grade of 75% or higher and you will earn your Certificate of Completion.
Your course is industry-recognized
This course is approved across the industry for continuing education hours with the ACFEF.
We'll keep you engaged along the way
Ongoing chef instructor support, interactive quizzes and live online seminars keep our students going strong.

Welcome to Class

Learn from anywhere,
on your schedule

Available 24/7 and streamed on any device, this course was designed to fit your schedule.
We'll keep you engaged
along the way
Ongoing chef support, interactive quizzes and live online seminars keep our students going strong.
Join our active online community

With over 600,000 students worldwide, enjoy an engaged online community that supports your journey during and after class.