top of page

Course Syllabus

Writer's picture: SBSB

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.

2,070 views36 comments

Recent Posts

See All

Homework 2

36 Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
Guest
6 days ago

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

Like

Elecia
Jan 31
Rated 5 out of 5 stars.

Ready for the bread weeks !!

Like

Guest
Jan 30
Rated 5 out of 5 stars.

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

Edited
Like

Keisha
Jan 29
Rated 5 out of 5 stars.

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

Like

Rated 5 out of 5 stars.

I've never been this excited for something

Like
bottom of page