Introduction to Baking & Pastry
Course Overview
A 40-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
- Identify the proper steps to create a variety of finished baking and pastry products
- Develop proper piping skills, folding, mixing, and rolling techniques
- Explain the process for applying various pastry 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
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
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
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
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
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
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
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
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
Introduction to Product
Lesson 4
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
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
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
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
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
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
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
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
Unit Review & Assessment
Unit 20: Course Final Assessment
This unit provides an opportunity for students to complete a comprehensive course assessment.
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Lesson 1
Final Assessment
Practice Recipes
A few of the practice recipes you'll learn in this course.
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