Course Syllabus

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!

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:

SWEETS BY SHANICE COURSE SYLLABUS.pdf

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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.