Culinary Arts
intermediate
Baking & Pastry Fundamentals
A comprehensive course covering Baking and pastry. Topics include ingredient functions, bread baking, pastry doughs, cakes, cookies, custards, chocolate work, plating desserts, and baking science. Designed for intermediate level learners.
12 hours
3 modules
12 lessons
0 enrolled
Ch
Chef Dominique Laurent
Executive Chef & Culinary Arts Instructor
Free
Full access to all course materials
Course Content
Foundations of Ingredient Functions
4 lessons
Ingredient Functions
20 min
Bread Baking
20 min
Pastry Doughs
22 min
Applying Ingredient Functions
26 min
Understanding Custards
4 lessons
Cakes
25 min
Cookies
20 min
Custards
33 min
Applying Cakes
30 min
Working with Plating Desserts
4 lessons
Chocolate Work
20 min
Plating Desserts
21 min
Baking Science
23 min
Applying Chocolate Work
32 min