Baking and Pastry Fundamentals

Introduction to the Bakeshop

Get to know the fundamentals of working in a bakeshop, from key terminology and accurate measuring to essential safety practices. Build the confidence and knowledge you need to begin your baking journey

Bakeshop Tools and Equipment

Using the right tools is essential in the bakeshop. Learn to identify and use a range of equipment correctly to create consistent, high-quality baked goods

Temperatures, Weights and Measures

Accuracy is key in baking. Learn how to work with temperatures, weights, measurements, and conversions to create consistent, high-quality desserts and pastries everytime 

Bakeshop Ingredients

Great baking starts with knowing your ingredients. Learn how to use and adapt flours, eggs, sugars, fats and more to create delicious results

Science of Baking

Baking is science in action. Learn how starches, leavening agents and gelling agents work and how to use them to create well-structured, perfectly textured baked goods.

Creaming and Blending Methods

Learn the differences between creaming and blending methods, and how each technique affects texture, structure and flavour in your baked goods.

Custards and Basic Sugar Cooking

Smooth and silky, custards are the base of many delicious desserts. Learn the different types of custards, how to prepare them, and how to showcase classics like crème brûlée, crème anglaise, and crème pâtissier

The Pre-Cooked Method

Cream puffs, éclairs, and profiteroles are timeless classics. Learn to make pâte à choux from start to finish and create elegant desserts like Paris-Brest and Gateau St Honoré.

The Cut-In Method

Pies and tarts are essential in baking. Learn how to create perfect flaky or mealy crusts using the cut-in method, and master common fruit and cream fillings to bake delicious results every time.

Introduction to Yeast Doughs

Yeast is key to most breads. Discover different leavening agents, dough types, and how to make the perfect yeast dough.

Applications of Yeast Doughs

Master the essentials of working with yeast doughs by learning how to mix, shape, proof, bake and fry them. Create bakery favourites like doughnuts, churros and crullers with confidence.

Laminated Doughs

Laminated doughs are behind favourites like croissants, Danishes and cinnamon buns. Learn how the lamination process works, how to make puff pastry, and how to create a range of classic baked goods.

Meringue

Explore the world of meringues, including French, Italian and Swiss styles. Learn how to make and use them in delicious creations like Italian buttercream, chocolate mousse and delicate macarons.

Mousses

Learn how to make rich, airy mousses from scratch, understand the role of gelatine, and explore how mousses are used in a variety of Bakeshop creations. A light and versatile treat a waits.

Cake Preparation, Assembling and Decorating

Explore the fundamentals of cake-making, including classics like genoise, roulade, angel cake and devil’s food. See how simple shifts in method and ingredients lead to a variety of d elicious outcomes.

Frozen Desserts

From ice cream and sorbet to semifreddos and parfaits, learn how to prepare and finish a range of frozen desserts. Master these cool treats and serve up something special every time.

Finishing Touches and Dessert Plating

Learn how to plate desserts, prepare sauces, and work with chocolate to create impressive finishesExplanations.