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Course Syllabus

  • Writer: SB
    SB
  • Jan 26
  • 2 min read

Updated: Feb 1

Duration: 12 Weeks


Objective: You will learn foundational baking techniques, ingredient knowledge, and classic recipes. This is course is intended for beginner and intermediate bakers. However, all are welcomed!


Course Syllabus: Baking Chocolate Chip Cookies

Week 1: Introduction to Baking



Course Overview & Expectations and Understanding Baking Tools and Equipment


The Science of Baking: Measuring Ingredients Correctly


Practical: Bake Classic Sugar Cookies

Week 2: Flour Power – Understanding Ingredients



Types of Flour and Leavening Agents and Their Uses


Fats, Sugars, and Liquids: Roles in Baking


Practical: Make Buttermilk Biscuits

Week 3: Mastering Doughs – Cookies



The Basics of Mixing Dough


Techniques: Creaming, Folding, and Rolling


Practical: Bake Chocolate Chip and Kitchen Sink Cookies

Week 4: Quick Breads and Muffins



The Muffin Method: Mixing Without Overworking


Flavor Add-ins (Fruits, Nuts, Spices)


Practical: Bake Banana Bread and Blueberry Muffins

Week 5: Pies and Tarts



The Art of a Flaky Pie Crust


Filling Techniques: Sweet and Savory


Practical: Make a Fruit Pie and a Galette

Week 6: SPRING BREAK



Guest Lecture TBD


Guest Lecture TBD


Guest Lecture TBD

Week 7: Cakes



Oil vs Butter Cakes


Understanding Cake Layers and Filling Techniques


Buttercream and Decorating


Practical: Bake a Vanilla Layer Cake with Buttercream Frosting

Week 8: Yeast Breads



Working with Yeast: Proofing and Kneading


Basic Bread Dough Techniques


Practical: Bake a Loaf of White Bread and Dinner Rolls

Week 9: Handheld Pastries



Store Bought Pastry Dough and Fillings


Cut and Folding Techniques


Practical: Make a Handheld Pastry

Week 10: Gluten-Free and Alternative Baking



Gluten-Free Flours and Substitutes


Dairy-Free and Vegan Adaptations


Practical: Bake Gluten-Free Brownies

Week 11: Dessert Plating and Presentation



Plating Techniques: Balance and Aesthetic


Garnishes: Chocolate Shavings, Fruit, and Sauces


Practical: Create a Plated Dessert with Multiple Components

Week 12: Final Project and Review



Students Bake a Recipe of Their Choice Using Skills Learned


Presentation and Tasting Session


Feedback and Course Wrap-Up

Materials Required



Apron, Mixing Bowls, Measuring Cups/Spoons


Baking Sheets, Cake Pans, Sauce Pan, Piping Bags, Piping Tips, Turntable, Food Coloring, Spatula, Offset Spatula, Bench Scraper, etc. optional: Stand Mixer, Handheld Mixer, Bread Machine


Ingredients (List will be provided weekly)

Assessment



Weekly Participation and Discussion Board: 80%


Final Project: 20%




Download Syllabus Here:




By the end of this course, students will be able to confidently bake a variety of desserts, understand the role of baking ingredients, and troubleshoot common baking challenges.


*Please be aware that changes could occur to the syllabus but we will do our best to let students know of any changes in advance.

36 comentários

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Convidado:
03 de fev.

Thank you for all of your hard work! I am excited to make all the goodies!😍

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Elecia
31 de jan.
Avaliado com 5 de 5 estrelas.

Ready for the bread weeks !!

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Convidado:
30 de jan.
Avaliado com 5 de 5 estrelas.

I’m happy I stumbled upon your post. I can’t wait to get started.

Editado
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Keisha
29 de jan.
Avaliado com 5 de 5 estrelas.

I’m super excited for this class especially about learning the science behind baking!

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Mariam Abeyd
Mariam Abeyd
28 de jan.
Avaliado com 5 de 5 estrelas.

I've never been this excited for something

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