Bread Baking Arts: Quick Breads, Artisan Breads & Breakfast Pastries

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Unit 1: Introduction to Bread Baking Arts
View Tasks
Thumbnail header shot course orientation
Course Orientation
  • Task 1: Welcome to Your Baking Course
  • Task 2: About the French Pastry School
  • Task 3: Program Layout and Objectives
  • Task 4: Course Expectations
  • Task 5: Our Expert Chef Support System & Resources
  • Task 6: Baking Principles
  • Task 7: We Bring Easy Solutions to Help You Learn
  • Task 8: Set Realistic Goals & Practice Self-Discipline
  • Task 9: The Sense of Taste
  • Task 10: Course Evaluations and Assessments
  • Task 11: Program Welcome Survey
End of Unit 1
Unit 2: Basics of Baking & Baking Skills
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Thumbnail heather image unit introduction
Unit Introduction
  • Task 13: Unit Introduction and Objectives
  • Task 14: Complete a Self-Assessment & Pre-Assessment
Thumbnail heater image basics of sanitation
Basics of Sanitation
  • Task 15: Basics of Sanitation
  • Task 16: Understanding Bacteria
  • Task 17: Proper Cooking Temperatures, Thawing & Storing Food
  • Task 18: Baking Principles: FIFO, First In, First Out
Thumbnail heater image make your own quickbread
Types of Ovens
  • Task 19: Basics of the Baking Process: Types of Ovens
  • Task 20: Steam and Oven Vents
  • Task 21: Activity | Calibrating Your Oven
Thumbnail header image measuring with a digital scale
Measurements
  • Task 22: Measuring with a Digital Scale
  • Task 23: Using a Scale & Volumetric Measuring
  • Task 24: Activity | Measuring Versus Scaling Flour
  • Task 25: Activity | Measuring Versus Scaling Eggs
Thumbnail heater image unit review   assessment
Unit Review & Assessment
  • Task 26: Unit Review & Quiz Preparation
  • Task 27: Unit Assessment
End of Unit 2
Unit 3: Prepare Your Home Bakery
View Tasks
Thumbnail heater image unit introduction
Unit Introduction
  • Task 28: Unit Introduction and Objectives
  • Task 29: Complete a Self-Assessment & Pre-Assessment
  • Task 30: Mise en Place Mindset
Thumbnail heater image rearrange your kitchen and pantry
Rearrange your Kitchen and Pantry
  • Task 31: Take Inventory of Your Kitchen and Pantry
  • Task 32: Other Measuring Tools: Thermometers & Timers
  • Task 33: Activity | Calibrate Your Thermometer
Thumbnail header image basics of tools
Basics of Tools
  • Task 34: Knives & Small Hand Tools
  • Task 35: Activity | Label Basic Knives
  • Task 36: Mixing Bowls, Small Appliances, Pots & Pans
  • Task 37: Bread Making Accessories, Bake Pans, Liners & Racks
  • Task 38: Activity | Label Baking Tools
  • Task 39: Ring Molds, Cake Pans & Specialty Molds
Thumbnail heather image student activity   setting up your baking kitchen
Student Activity | Setting Up Your Baking Kitchen
  • Task 40: Activity | Create a Baking Drawer
  • Task 41: Activity | Resetting Your Kitchen Space
Thumbnail heater image basics of piping
Introduction to Basics of Piping
  • Task 42: Introduction to Basics of Piping
  • Task 43: Fitting & Filling a Pastry Bag
  • Task 44: How to Pipe Using a Pastry Bag
Thumbnail header image unit review   assessment 3
Unit Review & Assessment
  • Task 45: Unit Review & Quiz Preparation
  • Task 46: Unit Assessment
End of Unit 3
Unit 4: Cornerstone Ingredients
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Thumbnail header image unit introduction 5
Unit Introduction
  • Task 47: Unit Introduction and Objectives
  • Task 48: Complete a Self-Assessment & Pre-Assessment
  • Task 49: The Importance of Food Science
Thumbnail header image baking principles
General Baking Principles
  • Task 50: A Balanced Bread Recipe
  • Task 51: Structure Roles
  • Task 52: Fats, Ratios & Stabilizing Water and Fat
Thumbnail header image what is sugar
What is Sugar?
  • Task 53: What is Sugar?
  • Task 54: Sugar Syrups
  • Task 55: Solid Content & Sweetening Power of Sugars
  • Task 56: The Role of Sugar In Recipes
  • Task 57: The Maillard Reaction
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The Basics of Eggs
  • Task 58: Egg Overview
  • Task 59: The Role of Eggs in Baking
Thumbnail task 63  basics of butter
Butter and Fats
  • Task 60: Basics of Butter
  • Task 61: European Butter
  • Task 62: Alternative Fats & Oils
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The Basics of Milk & Cream
  • Task 63: Basics of Milk & Cream
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Student Activity - Make your Own Quick Bread
  • Task 64: Activity | Make Your Own Quickbread
Thumbnail heather image unit review   assessment
Unit Review & Assessment
  • Task 65: Unit Review & Quiz Preparation
  • Task 66: Unit Assessment
End of Unit 4
Unit 5: Breakfast Pastries
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Thumbnail header image unit introduction  2
Unit Introduction
  • Task 67: Unit Introduction and Objectives
  • Task 68: Complete a Self-Assessment & Pre-Assessment
Thumbnail header image introduction to breakfast pastries
Breakfast Pastries
  • Task 69: Introduction Breakfast Pastries
  • Task 70: Baking Principles | Chemical Leaveners
  • Task 71: Breakfast Pastry Recipes
Thumbnail heater image student activity   make a breakfast pastry
Student Activity | Make a Breakfast Pastry
  • Task 72: Activity | Make a Breakfast Pastry
Thumbnail header image unit review   assessment
Unit Review & Assessment
  • Task 73: Unit Review & Quiz Preparation
  • Task 74: Unit Assessment
End of Unit 5
Unit 6: Creamed Batters
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Thumbnail header image unit introduction 4
Unit Introduction
  • Task 75: Unit Introduction and Objectives
  • Task 76: Complete a Self-Assessment & Pre-Assessment
Thumbnail heater image basics of mixing and folding
Basics of Mixing and Folding
  • Task 77: Mixing and Folding
  • Task 78: How it is Made
  • Task 79: Adding a Light Mixture to a Heavy Mixture
  • Task 80: Adding Multiple Mixtures at Once
  • Task 81: Baking Principles | The Creaming Method
Thumbnail heater image basics of piping
Basics of Piping
  • Task 82: Introduction to Basics of Piping
  • Task 83: Fitting & Filling a Pastry Bag
  • Task 84: How to Pipe Using a Pastry Bag
  • Task 85: Making Paper Cones or "Cornets"
  • Task 86: Filling a Paper Cone or 'Cornet'
  • Task 87: How to Pipe Using a Paper Cone or 'Cornet'
  • Task 88: Activity | Make a Paper Cone
Thumbnail header image creamed batter recipes
Creamed Batter Recipes
  • Task 89: Dark Chocolate, Cherry Pound Cake
  • Task 90: Banana Pecan Bread with Oat Streusel
Thumbnail heater image student activity make a pound cake
Student Activity | Make a Creamed Batter
  • Task 91: Activity | Make a Creamed Batter
Thumbnail header image unit review   assessment 2
Unit Review & Assessment
  • Task 92: Unit Review & Quiz Preparation
  • Task 93: Unit Assessment
End of Unit 6
Unit 7: Liquid Batters & Choux Paste
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Thumbnail heater image unit introduction
Unit Introduction
  • Task 94: Unit Introduction and Objectives
  • Task 95: Complete a Self-Assessment & Pre-Assessment
Thumbnail header image introduction to liquid batter
Liquid Batters
  • Task 96: Introduction to Liquid Batters
  • Task 97: Baking Principles | Liquid Batters
  • Task 98: The Different Types of Butters - Clarified Butter
  • Task 99: Belgian Waffles
  • Task 100: Popovers
Thumbnail header image introduction to choux paste
Choux Paste
  • Task 101: Introduction to Choux Paste
  • Task 102: Baking Principles | Choux Paste
  • Task 103: Vanilla Pastry Cream Custard
  • Task 104: Spanish Churros
Thumbnail header image student activity   make a liquid batter or churros
Student Activity | Make a Liquid Batter or Churros
  • Task 105: Activity | Make a Liquid Batter or Churro
Thumbnail header image  unit review   assessment 2
Unit Review & Assessment
  • Task 106: Unit Review & Quiz Preparation
  • Task 107: Unit Assessment
End of Unit 7
Unit 8: Whipped Batters
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Thumbnail header image unit introduction 3
Unit Introduction
  • Task 108: Unit Introduction and Objectives
  • Task 109: Complete a Self-Assessment & Pre-Assessment
Thumbnail header image basics of whipping
Basics of Whipping
  • Task 110: Introduction to Basics of Whipping
  • Task 111: Whipping Egg Whites
  • Task 112: Whipping Egg Yolks
  • Task 113: Whipping Whole Eggs
  • Task 114: Whipping Cream
Thumbnail header image introduction to carrot cake
Traditional Swiss Hazelnut Carrot Cake
  • Task 115: Baking Principles | Swiss Hazelnut Carrot Cake
  • Task 116: Traditional Swiss Hazelnut Carrot Cake
  • Task 117: Activity | Label Carrot Cake Mise en Place
Thumbnail header image student activity   make traditional swiss hazelnut carrot cake
Student Activity | Make Traditional Swiss Hazelnut Carrot Cake
  • Task 118: Activity | Make a Traditional Swiss Hazelnut Carrot Cake
Thumbnail header image  unit review   assessment
Unit Review & Assessment
  • Task 119: Unit Review & Quiz Preparation
  • Task 120: Unit Assessment
End of Unit 8
Unit 9: Biscuits, Cornbread & Scones
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Thumbnail header image unit introduction 2
Unit Introduction
  • Task 121: Unit Introduction and Objectives
  • Task 122: Complete a Self-Assessment & Pre-Assessment
  • Task 123: Introduction to Biscuits, Cornbread & Scones
Thumbnail header image introduction to biscuits
Biscuits
  • Task 124: Baking Principles | Biscuits
  • Task 125: American Biscuits
Thumbnail header image introduction to cornbread
Cornbread
  • Task 126: Baking Principles | Cornbread
  • Task 127: Fire Roasted Cornbread Skillet with Honey Butter
Thumbnail header image introduction to scones
Scones
  • Task 128: Baking Principles | Scones
  • Task 129: Blue Cheese & Onion Scones
Thumbnail header image student activity   make biscuits  cornbread or scones
Student Activity | Make Biscuits, Cornbread or Scones
  • Task 130: Activity | Make Biscuits, Cornbread or Scones
Thumbnail header image unit review   assessment  2
Unit Review & Assessment
  • Task 131: Unit Review & Quiz Preparation
  • Task 132: Unit Assessment
End of Unit 9
Unit 10: Doughnuts & Beignets
View Tasks
Thumbnail header image unit introduction
Unit Introduction
  • Task 133: Unit Introduction and Objectives
  • Task 134: Complete a Self-Assessment & Pre-Assessment
Thumbnail introduction to doughnuts   beignets
Doughnuts & Beignets
  • Task 135: Baking Principles | Doughnuts & Beignets
  • Task 136: Old Fashioned Sour Cream Doughnuts
  • Task 137: Fried Ricotta Zeppole
  • Task 138: Baked Cake Doughnuts
Thumbnail header image student activity   make a doughnut
Student Activity | Make a Doughnut
  • Task 139: Activity | Make a Doughnut
Thumbnail header image unit review   assessment
Unit Review & Assessment
  • Task 140: Unit Review & Quiz Preparation
  • Task 141: Unit Assessment
End of Unit 10
Unit 11: Specialties
View Tasks
Thumbnail header image unit introduction
Unit Introduction
  • Task 142: Unit Introduction and Objectives
  • Task 143: Complete a Self-Assessment & Pre-Assessment
  • Task 144: Introduction to Specialties
Thumbnail header image introduction to irish soda bread
Irish Soda Bread
  • Task 145: Baking Principles | Irish Soda Bread
  • Task 146: Irish Soda Bread
Thumbnail introduction to rugelach
Ruglach
  • Task 147: Baking Principles | Rugelach
  • Task 148: Rugelach
Thumbnail header image student activity   make your own specialty
Student Activity | Make your Own Specialty
  • Task 149: Activity | Make Your Own Specialty
Thumbnail header image unit review   assessment
Unit Review & Assessment
  • Task 150: Unit Review & Quiz Preparation
  • Task 151: Unit Assessment
End of Unit 11
Unit 12: Gluten-Free & Vegan
View Tasks
Thumbnail header image unit introduction
Unit Introduction
  • Task 152: Unit Introduction and Objectives
  • Task 153: Complete a Self-Assessment & Pre-Assessment
Thumbnail image header introduction to gf   vegan
Gluten-Free & Vegan Baking
  • Task 154: Gluten-Free and Vegan
  • Task 155: Alternative Gluten-Free Flours
Thumbnail hero shot gluten free raspberry pecan muffins
Gluten-Free Raspberry Pecan Muffins
  • Task 156: Baking Principles | Gluten-Free Raspberry Pecan Muffins
  • Task 157: Gluten-Free Raspberry Pecan Muffins
Thumbnail unit 2 footer pastry overview
Vegan Lime Cake
  • Task 158: Baking Principles | Vegan Lime Cake
  • Task 159: Vegan Lime Cake
Thumbnail header  image gluten free and vegan baking
Vegan & Gluten-Free
  • Task 160: Baking Principles | Vegan & Gluten-Free
  • Task 161: Vegan & Gluten-Free Banana, Peanut Butter & Chocolate Chip Muffins
Thumbnail header image student activity   make your own tbd
Student Activity - Make your Own GF & Vegan Pastry
  • Task 162: Activity | Make Your Gluten-Free & Vegan Pastry
Thumbnail header image unit review   assessment
Unit Review & Assessment
  • Task 163: Unit Review & Quiz Preparation
  • Task 164: Unit Assessment
End of Unit 12
Unit 13: French Favorites
View Tasks
Thumbnail header image unit introduction
Unit Introduction
  • Task 165: Unit Introduction and Objectives
  • Task 166: Complete a Self-Assessment & Pre-Assessment
  • Task 167: Introduction to French Favorites
Thumbnail header image french favorites
French Favorites
  • Task 168: Baking Principles | French Favorites
  • Task 169: Egg Wash with Cream
  • Task 170: Gâteau Basque
  • Task 171: Gingerbread Cake
  • Task 172: Canelés de Bordeaux, optional recipe
Thumbnail header image student activity   make your own french favorite
Student Activity | Make your Own French Favorite
  • Task 173: Activity | Make Your Own French Favorite
Thumbnail header image unit review   assessment
Unit Review & Assessment
  • Task 174: Unit Review & Quiz Preparation
  • Task 175: Unit Assessment
End of Unit 13
Unit 14: Transition: Part One to Part Two
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This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Thumbnail header image final assessment
Mid-Term Assessment
  • Task 175: Your Mid-Term Exam Preparation
  • Task 176: Part One Final Course Assessment
  • Task 177: Survey | Share Your Course Feedback
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Getting Ready For Part Two
  • Task 178: Getting Ready for Part Two - Yeast Breads
  • Task 179: Part Two Resources
End of Unit 14
Unit 15: Flour, Yeast, Water, Salt
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Thumbnail unit 15  hero unit introduction
Unit Introduction
  • Task 181: Unit Introduction and Objectives
  • Task 182: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 15  hero four essentials of baking
Four Essentials of Baking
  • Task 182: Types of Wheat Flour & Their Purpose in Baking
  • Task 183: Gluten
  • Task 184: Making a Gluten Wash
  • Task 185: Activity | Making a Gluten Wash
  • Task 186: The Role of Yeast in Bread Making
  • Task 187: Room Temperature for Bread Making
  • Task 188: Activity | Significance of the Liquid Temperature
  • Task 189: The Role of Water in Bread Baking
  • Task 190: Salt
Thumbnail unit 24  hero introduction to sourdough miche
Bakers Math
  • Task 191: Introduction to Baker’s Percentage
  • Task 192: Bread Recipes: Calculate the Baker’s Percentage
  • Task 193: Enriched Yeast Bread Recipes: Calculate the Baker’s Percentage
  • Task 194: Bread Recipes Made with Preferment
  • Task 195: Convert a Recipe’s Percentage into Weight Measurement
  • Task 196: Optional Calculations
Thumbnail header shot student activity
Student Activity | Make Your Own Yeasted Bread
  • Task 199: Activity | Make Your Own Yeasted Bread
Thumbnail unit 15  hero unit review   assessment
Unit Review & Assessment
  • Task 200: Unit Review & Quiz Preparation
  • Task 201: Unit Assessment
End of Unit 15
Unit 16: Laminated Doughs
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Thumbnail unit 16  footer unit introduction
Unit Introduction
  • Task 202: Unit Introduction and Objectives
  • Task 203: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 16  hero baking principles   basics of laminated doughs
Baking Principles | Basics of Laminated Doughs
  • Task 204: Fundamentals of Laminated Doughs
Thumbnail unit 16  hero introduction to puff pastry
Introduction to Puff Pastry
  • Task 205: Puff Pastry Dough
  • Task 206: Basics of Rolling Dough by Hand
  • Task 207: Egg Wash
Thumbnail unit 16  hero introduction to apple turnovers
Introduction to Apple Turnovers
  • Task 208: Apple Turnovers
  • Task 209: Bread Principles | Apple Turnover Recipe
Thumbnail unit 16  hero introduction to spinach   feta pie
Introduction to Spinach & Feta Pie
  • Task 210: Spinach & Feta Pie
  • Task 211: Bread Principles | Spinach & Feta Pie Recipe
Thumbnail unit 16  hero student activity   make a sweet or savory laminated dough
Student Activity | Make a Sweet or Savory Laminated Dough
  • Task 212: Activity | Make a Sweet or Savory Laminated Dough
Thumbnail unit 16  hero unit review   assessment
Unit Review & Assessment
  • Task 213: Unit Review & Quiz Preparation
  • Task 214: Unit Assessment
End of Unit 16
Unit 17: Yeasted Laminated Doughs
View Tasks
Thumbnail unit 17  hero unit introduction
Unit Introduction
  • Task 215: Unit Introduction and Objectives
  • Task 216: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 17  hero mixing and folding
Mixing and Folding
  • Task 217: Mixing and Folding - Tools Needed
  • Task 218: How it is Made
  • Task 219: Baking Principles | Almond Cream Recipe
  • Task 220: Vanilla Pastry Cream Custard Recipe
Thumbnail unit 17  hero fundamentals of yeasted laminated doughs
Fundamentals of Yeasted Laminated Doughs
  • Task 221: Baking Principles | Fundamentals of Yeasted Laminated Doughs
  • Task 222: Basics of Base Temperature Methodology
  • Task 223: Activity | Base Temperature Calculations
  • Task 224: Making a Proof Box
  • Task 225: Basics of Testing the Gluten Window
  • Task 226: Making a Poolish Starter for Laminated Doughs
Thumbnail unit 17  hero introduction to fruit danish
Fruit Danish
  • Task 227: Fruit Danish Recipe
Thumbnail unit 17  hero introduction to croissants
Introduction to Croissants
  • Task 228: Croissants & Chocolate Croissants Recipes
  • Task 229: Almond Croissant Recipe (optional)
Thumbnail unit 17  hero activity   make a yeast laminated pastry
Student Activity | Make a Yeast-Laminated Pastry
  • Task 230: Activity | Make a Yeast-Laminated Pastry
Thumbnail unit 17  hero unit review   assessment
Unit Review & Assessment
  • Task 231: Unit Review & Quiz Preparation
  • Task 232: Unit Assessment
End of Unit 17
Unit 18: Baked Enriched Dough with Yeast
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Thumbnail unit 18  hero unit introduction
Unit Introduction
  • Task 233: Unit Introduction and Objectives
  • Task 234: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 18  hero enriched doughs with yeast
Enriched Doughs with Yeast
  • Task 235: Fundamentals of Enriched Doughs with Yeast
Thumbnail unit 18  hero introduction to babka
Introduction to Babka
  • Task 236: Bread Principles | Chocolate Babka Recipe
  • Task 237: Chocolate Pastry Cream Custard Recipe
  • Task 238: Simple Syrup
Thumbnail unit 18 hero introduction to brioche
Introduction to Brioche
  • Task 239: Bread Principles | Traditional Brioche Recipe
Thumbnail unit 18  hero introduction to sticky buns
Introduction to Sticky Buns
  • Task 240: Bread Principles | Sticky Buns Recipe
Thumbnail unit 18  hero student activity   make an enriched pastry
Student Activity | Make an Enriched Pastry
  • Task 241: Activity | Make an Enriched Pastry
Thumbnail header image  unit review   assessment 2
Unit Review & Assessment
  • Task 242: Unit Review & Quiz Preparation
  • Task 243: Unit Assessment
End of Unit 18
Unit 19: Fried Enriched Dough with Yeast
View Tasks
Thumbnail unit 19  hero unit introduction
Unit Introduction
  • Task 244: Unit Introduction and Objectives
  • Task 245: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 19  hero introduction to yeast raised doughnuts
Introduction to Yeast Raised Doughnuts
  • Task 246: Bread Principles | Yeast-Raised Doughnut Recipe
  • Task 247: Summer Berry Jam Recipe (optional)
Thumbnail unit 19  hero introduction to berliner doughnuts
Introduction to Berliner Doughnuts
  • Task 248: Bread Principles | Berliner Doughnut Recipe
Thumbnail unit 19  hero student activity   select one fried dough
Student Activity | Select One Fried Dough
  • Task 249: Activity | Select One Fried Dough
Thumbnail unit 19  hero  unit review   assessment
Unit Review & Assessment
  • Task 250: Unit Review & Quiz Preparation
  • Task 251: Unit Assessment
End of Unit 19
Unit 20: Breads Using the Direct Method
View Tasks
Thumbnail unit 20  hero unit introduction
Unit Introduction
  • Task 252: Unit Introduction and Objectives
  • Task 253: Complete a Self-Assessment & Pre-Assessment
Thumbnail header image introduction to biscuits
Introduction to Using the Direct Method
  • Task 254: Bread Principles | Using the Direct Method
Thumbnail unit 20  hero introduction to soft salted pretzels
Introduction to Soft Salted Pretzels
  • Task 255: Bread Principles | Soft Salted Pretzel Recipe
Thumbnail unit 20  hero introduction to alsatian flatbread flammekueche
Introduction to Alsatian Flatbread Flammekueche
  • Task 256: Bread Principles | Alsatian Flatbread Flammekueche Recipe
Thumbnail unit 20  hero introduction to naan
Introduction to Naan
  • Task 257: Bread Principles | Naan Recipe
Thumbnail unit 20  hero student activity   select one direct dough recipe
Student Activity | Select One Direct Dough Recipe
  • Task 258: Activity | Select One Direct Dough Recipe
Thumbnail unit 20  hero unit review   assessment
Unit Review & Assessment
  • Task 259: Unit Review & Quiz Preparation
  • Task 260: Unit Assessment
End of Unit 20
Unit 21: Biga & Sponge Fermentation
View Tasks
Thumbnail unit 21  hero unit introduction capture fougasse 00.34
Unit Introduction
  • Task 261: Unit Introduction and Objectives
  • Task 262: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 21  hero introduction to the biga starter dough
Introduction to The Biga Starter Dough
  • Task 263: Bread Principles | The Biga Starter Dough
Thumbnail unit 21  hero introduction to provencal fougasse bread
Introduction to Provencal Fougasse Bread
  • Task 264: Bread Principles | Provencal Fougasse Bread Recipe
Thumbnail introduction to doughnuts   beignets
Introduction to The Sponge-Yeasted Starter Dough
  • Task 265: Bread Principles | The Sponge-Yeasted Starter Dough
Thumbnail unit 21  hero introduction to pita bread  capture sponge starter 01.36
Introduction to Pita Bread
  • Task 266: Bread Principles | Pita Bread Recipe
Thumbnail unit 21  hero student activity   make one bread using a biga dough startercapture pita 01.32
Student Activity | Make One Bread Using a Biga Dough Starter
  • Task 267: Task Activity | Make One Bread Using a Biga Dough Starter
Thumbnail unit 21  hero unit review   assessment capture 21 pita 04.26
Unit Review & Assessment
  • Task 268: Unit Review & Quiz Preparation
  • Task 269: Unit Assessment
End of Unit 21
Unit 22: Poolish Fermentation
View Tasks
Thumbnail unit 22  hero unit introduction
Unit Introduction
  • Task 270: Unit Introduction and Objectives
  • Task 271: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 22  hero introduction to the poolish yeasted starter
Introduction to The Poolish-Yeasted Starter
  • Task 272: Bread Principles | The Poolish-Yeasted Starter
Thumbnail unit 22  hero introduction to traditional french baguette
Introduction to Traditional French Baguette
  • Task 273: Bread Principles | Traditional French Baguette Recipe
Thumbnail unit 22  hero introduction to english muffins
Introduction to English Muffins
  • Task 274: Bread Principles | English Muffin Recipe
Thumbnail unit 22  hero student activity   make one bread using a poolish fermentation
Student Activity | Make One Bread Using a Poolish Fermentation
  • Task 275: Activity | Make One Bread Using a Poolish Fermentation
Thumbnail unit 22  hero unit review   assessment capture english muffins 02.53
Unit Review & Assessment
  • Task 276: Unit Review & Quiz Preparation
  • Task 277: Unit Assessment
End of Unit 22
Unit 23: Fermented Dough
View Tasks
Thumbnail unit 23  hero unit introduction
Unit Introduction
  • Task 278: Unit Introduction and Objectives
  • Task 279: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 23  hero introduction to the fermented dough
Introduction to The Fermented Dough
  • Task 280: Bread Principles | The Fermented Dough
Thumbnail unit 23  hero introduction to whole wheat toast bread
Introduction to Whole Wheat Toast Bread
  • Task 281: Bread Principles | Whole Wheat Toast Bread Recipe
Thumbnail unit 23  hero introduction to potato   beer bread
Introduction to Potato & Beer Bread
  • Task 282: Bread Principles | Potato & Beer Bread Recipe
Thumbnail unit 23  hero introduction to bagels
Introduction to Bagels
  • Task 283: Bread Principles | Bagel Recipe
Thumbnail unit 23  hero student activity   make one bread using fermented dough
Student Activity | Make One Bread Using Fermented Dough
  • Task 284: Activity | Make One Bread Using Fermented Dough
Thumbnail unit 23  hero  unit review   assessmentcapture bagels 02.59
Unit Review & Assessment
  • Task 285: Unit Review & Quiz Preparation
  • Task 286: Unit Assessment
End of Unit 23
Unit 24: Levain Fermentation
View Tasks
Thumbnail unit 24  hero unit introduction
Unit Introduction
  • Task 287: Unit Introduction and Objectives
  • Task 288: Complete a Self-Assessment & Pre-Assessment
Thumbnail unit 24  hero introduction to naturally fermented starter   levain
Introduction to Naturally Fermented Starter - Levain
  • Task 289: Bread Principles | Naturally Fermented Starter - Levain
Thumbnail unit 24  hero introduction to ancient grain bread
Introduction to Ancient Grain Bread
  • Task 290: Bread Principles | Ancient Grain Bread Recipe
Thumbnail unit 24  hero introduction to rye bread
Introduction to Rye Bread
  • Task 291: Bread Principles | Rye Bread Recipe
Thumbnail unit 24  hero introduction to sourdough miche
Introduction to Sourdough Miche
  • Task 292: Bread Principles | Sourdough Miche Recipe
Thumbnail unit 24  hero student activity   make one bread using a levain fermentation
Student Activity | Make One Bread Using a Levain Fermentation
  • Task 293: Activity | Make One Bread Using a Levain Fermentation
Thumbnail unit 24  hero unit review   assessment capture sourdough miche 02.42
Unit Review & Assessment
  • Task 294: Unit Review & Quiz Preparation
  • Task 295: Unit Assessment
End of Unit 24
Unit 25: Capstone and Final Assessment
View Tasks
This unit provides an opportunity for students to practice and apply an array of methods and techniques to prepare high-quality bread and pastries. A Brunch Celebration Buffet will be prepared and evaluated as a capstone to this course.
Thumbnail unit 25  hero custom pop up event
Custom Pop-Up Event
  • Task 296: Introduction to the Pop-Up Event
  • Task 297: Developing the Pop-Up Event
  • Task 298: Capstone Activity | Pop-Up Event
Thumbnail unit 25  hero final assessment
Final Assessment
  • Task 297: Survey | Share Your Course Feedback
  • Task 298: Your Final Exam Preparation
  • Task 299: Final Exam Review and Preparation
  • Task 300: Part II Final Course Assessment
  • Task 301: Books, Websites & Other References
End of Unit 25

Course Description

Course Highlights

  • 80-hour | 25 Units | 296 Tasks | 229 Videos
  • More than 220 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives

Course Description

Course Highlights

  • 80-hour | 25 Units | 296 Tasks | 229 Videos
  • More than 220 high-definition instructional videos
  • Recognized by the American Culinary Federation Education Foundation as an approved program
  • 100% online & self-paced
  • Certification upon completion

Course Objectives