Introduction to Pastry Arts
Course Overview
A 60-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 Objectives
At the end of this course you'll be able to:
- 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
- Produce a variety of finished products, including cakes, cookies, and sweet snacks
- Develop proper piping skills, folding, mixing, and rolling techniques
Course Syllabus
Unit 1: Introduction & Orientation
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Lesson 1
Course Orientation
Unit 2: Introduction to French Pastry and Baking
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Lesson 1
Unit Introduction
Lesson 2
Pastry Overview
Lesson 3
Activity - Make your Own Dish
Lesson 4
Unit Review & Assessment
Unit 3: Prepare your Kitchen
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Lesson 1
Unit Introduction
Lesson 2
Rearrange your Kitchen and pantry
Lesson 3
Basics of Ingredients
Lesson 4
Basics of Tools
Lesson 5
Student Activity | Setting Up Your Pastry Kitchen
Lesson 6
Unit Review & Assessment
Unit 4: Kitchen Basics
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Lesson 1
Unit Introduction
Lesson 2
Basics of Sanitation
Lesson 3
Basics of Scaling
Lesson 4
Unit Review & Assessment
Unit 5: Basic Baking and Pastry Skills
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Lesson 1
Unit Introduction
Lesson 2
Introduction to Basic Skills
Lesson 3
Basics of Whipping
Lesson 4
Basics of Mixing and Folding
Lesson 5
Basics of Piping
Lesson 6
Basics of Rolling Dough by Hand
Lesson 7
Basics of the Baking Process
Lesson 8
Student Activity | Making & Rolling Out Sweet Dough
Lesson 9
Unit Review & Assessment
Unit 6: Cookies: Basic
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Lesson 1
Unit Introduction
Lesson 2
Introduction to Cookies
Lesson 3
Student Activity | Make a Cookie
Lesson 4
Unit Review & Assessment
Unit 7: Quickbreads & Breakfast Items
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Lesson 1
Unit Introduction
Lesson 2
Blueberry & Flaxseed Yogurt Muffins
Lesson 3
Buttermilk & Whole Wheat Pancakes
Lesson 4
Student Activity | Make a Breakfast Item
Lesson 5
Unit Review & Quiz Preparation Flashcards
Unit 8: Sweet Snacks: Pound Cake
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Lesson 1
Unit Introduction
Lesson 2
Lemon Sour Cream Pound Cake
Lesson 3
Student Activity | Make Pound Cake
Lesson 4
Unit Review & Assessment
Unit 9: Sweet Snacks: Bars
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Lesson 1
Unit Introduction
Lesson 2
Dark Chocolate Brownies
Lesson 3
Brown Butter Rice Crispy Squares
Lesson 4
Silky Lemon Curd Bars
Lesson 5
Student Activity | Make Your Choice of a Sweet Snack
Lesson 6
Unit Review & Assessment
Unit 10: Cookies: Decorated
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Lesson 1
Unit Introduction
Lesson 2
Butter & Vanilla Shortbread Cookies
Lesson 3
Royal Icing for Decorated Cookies
Lesson 4
Student Activity | Royal Icing
Lesson 5
Student Activity | Make and Bake Shortbread & Decorate the Cookies
Lesson 6
Unit Review & Assessment
Unit 11: Introduction to Bread: Loaf Pan Bread
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Lesson 1
Unit Introduction
Lesson 2
Basics of Base Temperature Methodology
Lesson 3
Student Activity | Base Temperature Calculations
Lesson 4
Introduction to Product
Lesson 5
Student Activity | Make Toast Bread
Lesson 6
Unit Review & Assessment
Unit 12: Breads: French Breads and Italian Breads
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Lesson 1
Unit Introduction
Lesson 2
Introduction to Product.
Lesson 3
Introduction to Product
Lesson 4
Student Activity | Making French Baguettes or Italian Focaccia
Lesson 5
Unit Review & Assessment
Unit 13: Breakfast Pastries: Yeasted enriched doughs, Yeasted Laminated Dough, Laminated Doughs
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Lesson 1
Unit Introduction
Lesson 2
Traditional Brioche
Lesson 3
Croissants & Chocolate Croissants
Lesson 4
Quick Puff Pastry Dough
Lesson 5
Apple Turnovers
Lesson 6
Student Activity | Make a Breakfast Pastry
Lesson 7
Unit Review & Assessment
Unit 14: Tarts and Pies: Fruit Pies, Apple Tarts, Almond Cream Tarts
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Lesson 1
Unit Introduction
Lesson 2
Cherry Pie
Lesson 3
Thin Apple Tart
Lesson 4
Baked Pear & Almond Cream Tart
Lesson 5
Student Activity | Make a Tart or Pie
Lesson 6
Unit Review & Assessment
Unit 15: French Pastries: Crêpes & Chouquettes
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Lesson 1
Unit Introduction
Lesson 2
Traditional Crêpes
Lesson 3
Choux Paste Dough
Lesson 4
Vanilla Pastry Cream Custard
Lesson 5
Classic Chouquettes
Lesson 6
Student Activity | Make Crêpes or Chouquettes
Lesson 7
Unit Review & Assessment
Unit 16: Cookies: Macarons
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Lesson 1
Unit Introduction
Lesson 2
French Meringue Almond Macarons
Lesson 3
Bittersweet Dark Chocolate Ganache Filling for Macarons
Lesson 4
Student Activity | Make French Meringue Macarons with Ganache Filling
Lesson 5
Unit Review & Assessment
Unit 17: French Pastries: Dark Chocolate Mousse & Vanilla Creme Brûlée
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Lesson 1
Unit Introduction
Lesson 2
Bistro Style Dark Chocolate Mousse
Lesson 3
Vanilla Crème Brûlée
Lesson 4
Student Activity | Dark Chocolate Mousse or Vanilla Crème Brûlée
Lesson 5
Unit Review & Assessment
Unit 18: Frozen Dessert: Vanilla Ice Cream
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Lesson 1
Unit Introduction
Lesson 2
French Vanilla Ice Cream and Raspberry Coulis
Lesson 3
Student Activity | Vanilla Ice Cream with Raspberry Coulis
Lesson 4
Unit Review & Assessment
Unit 19: Candies and Confections
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Lesson 1
Unit Introduction
Lesson 2
Bittersweet Dark Chocolate Truffles
Lesson 3
Salted Butter Caramels from Brittany
Lesson 4
Student Activity | Making a Candy or Confection
Lesson 5
Unit Review & Assessment
Unit 20: Brunch Celebration Buffet and Final Assessment
This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
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Lesson 1
Brunch Celebration Buffet
Lesson 2
Final Assessment
Practice Recipes
A few of the practice recipes you'll learn in this course.
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