There's no better way to learn the art and craft of baking than to start with the basics. With a solid foundation to build upon, you can begin to incorporate baked goods and pastries into your own operation.

In the Fundamentals of Baking, you will:

• Discuss baking ingredients and equipment.


• Learn to scale recipes and to recognize a fully baked pastry item.


• Practice fundamental techniques: mixing methods (creaming, foaming, cut-in), meringue, lamination, cooked and uncooked custards and fillings, and cake assembly.


• Produce a variety of items including pound cake, sponge cake, meringue, buttercream, puff pastry, pie dough, pâte à choux, pastry cream, and vanilla sauce.

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