Master the art of baking. Build skills that rise.

Foundational Baking & Pastry Skills

1. 
   1. Orientation
2. 
   2. Introduction to French Pastry & Baking
3. 
   3. Prepare Your Kitchen
4. 
   4. Kitchen Basics
5. 
   5. Basic Baking & Pastry Skills

Cookies, Cakes & Sweet Snacks

1. 
   6. Cookies: Basic
2. 
   7. Quick Breads & Breakfast Items
3. 
   8. Sweet Snacks: Pound Cakes
4. 
   9. Sweet Snacks: Bars
5. 
   10. Cookies: Decorated

Bread & Classic French Pastries

1. 
   11. Introduction to Bread: Loaf Pan Bread
2. 
   12. French Breads & Italian Breads
3. 
   13. Breakfast Pastries: Yeasted Enriched Dough, Yeasted Laminated Dough & Laminated Dough
4. 
   14. Tarts & Pies: Fruit Pies, Apple Tarts & Almond Cream Tarts
5. 
   15. French Pastries: Crêpes & Chouquettes

Specialty Pastries, Desserts & Confections

1. 
   16. Cookies: Macarons
2. 
   17. French Pastries: Dark Chocolate Mousse & Vanilla Crème Brûlée
3. 
   18. Frozen Desserts
4. 
   19. Candies & Confections
5. 
   20. Brunch Celebration Buffet

Baking Fundamentals & Essential Techniques

1. 
   1. Introduction to Bread Baking Arts
2. 
   2. Basics of Baking and Baking Skills
3. 
   3. Prepare Your Home Bakery
4. 
   4. Cornerstone Ingredients

These introductory units establish essential baking knowledge, including sanitation, ovens, measurements, tools, baking principles, and the functions of foundational ingredients.

Quick Breads, Batters & Specialty Baking

1. 
   5. Breakfast Pastries
2. 
   6. Creamed Batters
3. 
   7. Liquid Batters & Choux Paste
4. 
   8. Whipped Batters
5. 
   9. Biscuits, Cornbread & Scones
6. 
   10. Doughnuts & Beignets
7. 
   11. Specialties
8. 
   12. Gluten-Free & Vegan
9. 
   13. French Favorites

Practical skills in mixing, folding, piping, whipping, and preparing a variety of baked goods, plus specialty baking applications and gluten-free and vegan alternatives.

Dough Preparation & Pastry Production

1. 
   14. Transition
2. 
   15. Flour, Yeast, Water, Salt
3. 
   16. Laminated Doughs
4. 
   17. Yeasted Laminated Doughs
5. 
   18. Baked Enriched Dough with Yeast
6. 
   19. Fried Enriched Dough with Yeast

Learners explore baker's math and essential bread ingredients before advancing to laminated and enriched doughs, including puff pastry, croissants, Danish pastries, brioche, sticky buns, and yeast-raised doughnuts.

Artisan Breads & Fermentation

1. 
   20. Breads Using the Direct Method
2. 
   21. Biga & Sponge Fermentation
3. 
   22. Poolish Fermentation
4. 
   23. Fermented Dough
5. 
   24. Levain Fermentation
6. 
   25. Capstone & Final Assessment

Traditional bread-making and fermentation methods, including direct dough preparation, preferments and naturally fermented starters. Practical applications include French baguettes, pita, bagels, rye bread, sourdough miche, and other specialty breads.

Baking Fundamentals & Sponges

1. 
   1. Welcome & Orientation
2. 
   2. Basics of Baking & Baking Skills
3. 
   3. Prepare Your Cake Decorating Studio
4. 
   4. Cornerstone Ingredients
5. 
   5. Sponges

Fillings, Buttercream & Fondant

1. 
   6. Fillings & Frostings
2. 
   7. Buttercream Piping
3. 
   8. Building a Buttercream Cake
4. 
   9. Rolled Fondant Making & Covering a Cake

Royal Icing & Sugar Paste

1. 
   10. Royal Icing Floodwork
2. 
   11. Flood Work on Cakes
3. 
   12. Advanced Royal Icing Piping
4. 
   13. Gum Paste: Making & Simple Decorations
5. 
   14. Advanced Sugar Paste Decorations

Flowers, Figurines & Sculpted Cakes

1. 
   15. Beginner Gum Paste Flowers
2. 
   16. Advanced Gum Paste Flowers
3. 
   17. Packaging, Cutting & Serving Cake
4. 
   18. Modeling Chocolate Figurines
5. 
   19. Intro to Sculpted Cakes: Preparing the Components
6. 
   20. Capstone: Making a Sculpted Cottage Cake