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:
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.
Thank you for all of your hard work! I am excited to make all the goodies!😍
Ready for the bread weeks !!
I’m happy I stumbled upon your post. I can’t wait to get started.
I’m super excited for this class especially about learning the science behind baking!
I've never been this excited for something