Basics of Baking & Pastry

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to this Basics of Baking & Pastry Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Outcomes
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
  • Task 4: Course Welcome Survey
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Sur La Table Online Culinary Institute
  • Task 7: Discover the Map of Cooking
  • Task 8: The Map of Cooking & Cooking Methods Wheel
  • Task 9: Activity | Make Your Go-to Dish
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Getting Started: Kitchen Equipment & Sanitation Basics
  • Task 10: Kitchen Tools & Equipment | Introduction
  • Task 11: A Comprehensive Look at Kitchen Tools
  • Task 12: Mise en Place & Storing
  • Task 13: Keys to Food Safety
  • Task 14: Quick Safety Quiz
End of Unit 1
Unit 2: Baking Basics
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This unit is where you will learn about gluten, flour, yeast, water, and salt and their functions in bread making. You will learn how to be able to correctly identify the anatomy of a grain. You will also learn about the necessary tools and stages required for making basic bread, how to shape an _epi_, and how to make successful crepes.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self Assessment
  • Task 17: Unit Pre-Assessment
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Bakeshop Basics
  • Task 18: Introduction to Baking Basics
  • Task 19: Measuring & Mise en Place
  • Task 20: Common Mixing Methods & Techniques
  • Task 21: Basic Baking Ingredients: Flour, Sugar & Fat
  • Task 22: Basic Baking Ingredients: Leaveners
  • Task 23: Preparing to Bake
  • Task 24: What Happens During Baking
Wheat & Gluten
  • Task 25: Wheat & Gluten Lesson
  • Task 26: Label the Wheat Diagram
  • Task 27: Store Observation Activity
  • Task 28: Image Select: Developing Gluten
Crêpes, Pancakes, & Waffles
  • Task 29: How to Make Crêpes
  • Task 30: Practice Crêpes
  • Task 31: Activity | Prepare Pancakes or Waffles
Cakes & Tortes
  • Task 32: How to Make Basic Vanilla Cake
  • Task 33: Practice Cakes & Tortes
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Quick Breads
  • Task 34: Quick Bread | Introduction
  • Task 35: Quick Bread Basics
  • Task 36: Muffin Method
  • Task 37: Creaming Method
  • Task 38: Biscuit Method
  • Task 39: Activity | Prepare a Quickbread
Yeast Bread | Basics
  • Task 40: How to Make Bread | Basics
  • Task 41: Stages of Bread Making
  • Task 42: Pain d'Epi | Classic Wheat Stalk Bread
  • Task 43: Practice Bagels & Pizza
  • Task 44: Activity | Prepare a Yeast Bread
Review
Unit Review & Assessment
  • Task 45: Unit Review & Quiz Preparation
  • Task 46: Unit Quiz
End of Unit 2
Unit 3: Pastry Basics
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This unit focuses on a key introductory lessons in doughs, custards and souffles - all essential techniques that have virtually limitless applications and variations in the pastry kitchen.
Orientation
Unit Orientation
  • Task 47: Unit Orientation & Objectives
  • Task 48: Complete Your Self Assessment
  • Task 49: Unit Pre-Assessment
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Pies & Tarts
  • Task 50: Basic pie dough (Pâte Brisée)
  • Task 51: Pâte Brisée | Basic Ingredients
  • Task 52: Basic Ratios | Mealy & Flaky
  • Task 53: Preparing to Bake Pie & Tart Dough
  • Task 54: Pâte Brisée | Rolling & Assembly
  • Task 55: Pie & Tart Dough | Baking
  • Task 56: Storing Pâte Brisée Dough
  • Task 57: Activity | Prepare a Pie
  • Task 58: Activity | Prepare a Tart
Cookies
  • Task 59: How to Make Cookies
  • Task 60: Practice Drop Cookies
  • Task 61: Practice Additional Cookies
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Pâte à Choux
  • Task 62: Introduction to Pâte à Choux
  • Task 63: Ingredients for Pâte à Choux
  • Task 64: How to Make Pâte à Choux
  • Task 65: Piping & Filling Pâte à Choux
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Custards, Sauces, and Ice Cream
  • Task 66: Basics of Custards
  • Task 67: Custard Categories & Ingredient Function
  • Task 68: Custard Ratios
  • Task 69: Stirred Custard
  • Task 70: Baked Custard
  • Task 71: Custard Fillings for Pies & Tarts
  • Task 72: Finishing, Serving & Storing Pies & Tarts
  • Task 73: Practice Crèmes
  • Task 74: Practice Dessert Sauces & Accents
  • Task 75: Practice Ice Cream & Sorbet
  • Task 76: Practice Custard-filled baked goods
  • Task 77: Practice & Share Your Photos
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Soufflés
  • Task 78: Introduction to How to Make Soufflés
  • Task 79: How Soufflés Work
  • Task 80: Soufflés | Main Components
  • Task 81: Preparing to Make Soufflés
  • Task 82: How to Make Soufflés
  • Task 83: Baking Soufflés
  • Task 84: Practice Soufflé base
Review
Unit Review & Assessment
  • Task 85: Unit Review & Quiz Preparation
  • Task 86: Unit Quiz
End of Unit 3
Unit 4: Chocolate
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This unit will teach you about the basics of chocolate. You will learn about the cacao tree and how cacao beans are processed, and you will learn the basics: cocoa powder, dutching, and cocoa butter. You will learn how chocolate is processed into varieties of dark, milk, and white chocolate, and you will prepare chocolate-based recipes.
Orientation
Unit Orientation
  • Task 87: Unit Orientation & Objectives
  • Task 88: Complete Your Self Assessment
  • Task 89: Unit Pre-Assessment: Chocolate
Basics of Quality Chocolate
  • Task 90: Basics of Quality Chocolate
  • Task 91: Practice Chocolate-based Recipes
  • Task 92: Activity | Chocolate Ganache Torte
Review
Unit Review & Assessment
  • Task 93: Unit Review & Quiz Preparation
  • Task 94: Unit Quiz
End of Unit 4
Unit 5: Course Review and Exam
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Good luck! This course covered a very large amount of content, and this final is _comprehensive_ and thus derives questions from all previous units in the course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Review
Course Review
  • Task 95: Survey | Share Your Course Feedback
  • Task 96: Capstone Activity
  • Task 97: Course Review & Exam Preparation
  • Task 98: Course Final Exam
  • Task 99: Books & Other References
End of Unit 5

Course Description

Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, quick breads, breads, custards, soufflés, and chocolate. Basic concepts and techniques of baking such as ingredients and processes of baking are reviewed and practiced. Students appraise gluten, flour, yeast, water and salt and their functions in bread making.

They identify the anatomy of a grain, practice the stages required for making basic bread, shape an epi, and make successful crepes. Common baked goods like raspberry almond torte, tarte tatin, lemon curd, biscuits, and Italian meringue pie are also prepared. Finally, the basics of chocolate are introduced and students process chocolate into varieties of dark, milk and white chocolate, and prepare chocolate-based recipes.

Instructional hours: Approximately 54

Course Highlights

  • 5 Units
  • 14 lessons
  • 55 contact hours
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • More than 100 learning tasks
  • Example recipe applications for each area of functionality
  • Over 15 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 60 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Explain and demonstrate principles of plating and presenting food
  • Demonstrate knowledge of basic bread, baking, and gluten functions
  • Demonstrate knowledge and application of basic pastry and chocolate use
  • Prepare a variety of breads, pastry and dessert items.

Course Description

Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, quick breads, breads, custards, soufflés, and chocolate. Basic concepts and techniques of baking such as ingredients and processes of baking are reviewed and practiced. Students appraise gluten, flour, yeast, water and salt and their functions in bread making.

They identify the anatomy of a grain, practice the stages required for making basic bread, shape an epi, and make successful crepes. Common baked goods like raspberry almond torte, tarte tatin, lemon curd, biscuits, and Italian meringue pie are also prepared. Finally, the basics of chocolate are introduced and students process chocolate into varieties of dark, milk and white chocolate, and prepare chocolate-based recipes.

Instructional hours: Approximately 54

Course Highlights

  • 5 Units
  • 14 lessons
  • 55 contact hours
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • More than 100 learning tasks
  • Example recipe applications for each area of functionality
  • Over 15 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 60 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Demonstrate knowledge of basic food safety principles and practices
  • Explain and demonstrate principles of plating and presenting food
  • Demonstrate knowledge of basic bread, baking, and gluten functions
  • Demonstrate knowledge and application of basic pastry and chocolate use
  • Prepare a variety of breads, pastry and dessert items.