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Baking
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Course Outline
8 sections
1. Introduction to Baking
80 mins
8 topics
History of Baking
Baking Equipment and Tools
Baking Ingredients
Baking Techniques
Types of Baked Goods
2. Baking: Core Concepts
100 mins
10 topics
History of Baking
Baking Ingredients and their Functions
Baking Techniques and Methods
Baking Equipment and Tools
Types of Baked Goods
3. Baking: Practical Applications
100 mins
10 topics
Introduction to Baking Techniques
Understanding Baking Measurements
Baking Basics: Mixing Methods
The Science of Baking: Leavening Agents
Exploring Types of Flours
4. Baking: Tools and Techniques
90 mins
9 topics
Introduction to Baking
Essential Baking Tools
Understanding Ingredient Functions
Mixing Methods in Baking
Baking Techniques: Baking, Roasting, and Broiling
5. Baking: Case Studies
80 mins
8 topics
History of Baking
Baking Techniques and Methods
Case Study: French Pastry
Gluten-Free Baking Challenges
Baking for Special Diets
6. Baking: Problem Solving
60 mins
6 topics
Understanding Baking Ingredients
Baking Techniques and Methods
Oven Temperature and Baking Times
Troubleshooting Common Baking Problems
Recipe Modification and Adaptation
7. Baking: Assessment and Revision
80 mins
8 topics
Baking Ingredients and their Functions
Baking Techniques and Methods
Baking Tools and Equipment
Recipe Conversion and Scaling
Baking Science and Food Chemistry
8. Baking: Advanced Topics
70 mins
7 topics
Mastering Artisan Bread
French Pastry Techniques
Advanced Cake Decorating
Chocolate Tempering and Confections
Advanced Baking Science