Current Status
Not Enrolled
Price
$65.00
Get Started

LESSONS

7

VIDEOS

6

ACCESS

90 Days

DURATION

8 Hours

LANGUAGE

English

Course Description

This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery.  Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. 

Key concepts covered include:

  • Describe properties and functions of the basic ingredients used in baked goods.
  • Weigh and measure ingredients used in baking.
  • Resize recipes to meet production needs and equipment capacities.
  • Prepare typical American chemically leavened products.
  • Scale, mix, mold, proof and bake yeast raised goods.
  • Prepare cookies using various common dividing and panning techniques.
  • Prepare American home style crumb topped and two crust pies.
  • Prepare high ratio, chiffon cakes and genoise.
  • Prepare product finishes such as washes, glazes, icings, frostings and fillings.
  • Demonstrate proper storage techniques for all baked products.