Program access includes
clockIcon24/7 Access

Access your courses anywhere, anytime, from most devices for 2 years.

playBTNIcon_2Hundreds of instructional videos

Designed to break down the science and explain the “why’s” behind a particular technique or skill.

chefHatChef mentor support

Access to a team of chefs that will help mentor, critique, and support you throughout your journey.

iPadIconInteractive tools

Build your knowledge with our recipe, equipment, ingredient, and professional skills databases.

onAirIconLive chef demonstrations

Interact live with our chefs as they demonstrate hot new baking trends.

chatIconCulinary community

Communicate and network with thousands of students from around the world.

GRADUATE EQUIPPED WITH A PROFESSIONAL E-PORTFOLIO OF YOUR WORK AND A CULINARY CERTIFICATION

BAKING & PASTRY TOPICS

Take your pastry classes online! Our 100% online baking program promotes a thorough and deep knowledge of baking and pastry topics. We take a competency based approach which ensures that students master the foundational skills and techniques necessary for success in the modern professional kitchen. In this innovative, 4-course program, you will build real-world kitchen credentials by studying and mastering…

  • The Professional Patissier
  • Equipment and Small Wares
  • Baking and Pastry Ingredients and Staples
  • Fundamentals of Baking and Pastry Arts
  • Artisan and Quick Breads
  • Enriched Yeast Doughs
  • Classic Pastry Elements
  • Pies, Tarts and Cheese Cake
  • Batter Based Cakes
  • Genoise and Sponge Method Cakes
  • The Art of Decorating and Plating Cakes and Desserts
  • Egg Based Custards, Creams and Sauces
  • French, European and American Classics
  • Cold and Frozen Desserts
  • A World of Chocolate
  • Healthful and Special Needs Baking
  • Life Skills, Career Development and Entrepreneurship

BAKING & PASTRY FUNDAMENTALS COURSE OUTLINE

COURSE 1 - FUNDAMENTALS OF BAKING AND PASTRY

Welcome to the Escoffier Online Pastry Arts Program. This first course is designed to give you an understanding of basic concepts and skills that are key to your skills in the baking and pastry industry.
You will also become familiar with the types of equipment, smallwares, ingredients and staples used in the bake shop. Learning the basics of which equipment to use for the various processes; how to combine ingredients together to make the wide array of products; how to work safely and hygienically; and how to use the appropriate cookery techniques will help you not only within this program, but throughout your career as well.

 

The Professional Patissier

In this module the student will discover the historical timeline and important landmark events regarding the origins of baking and pastry arts. The student will also understand the skills needed to be a successful baker or pastry chef. Students will identify the organization of a professional kitchen and how to organize an efficient bake or pastry shop according to the Escoffier Brigade system. Presented are career opportunities for bakers and pastry chefs.

Earn 2 hours of ACF Continuing Education Credit

Bake Shop Ingredients and Staples

Students will acquire practical and essential knowledge on specifying, receiving, handling and understanding the characteristics and functions of ingredients. Also the identification of different types of flours, and understanding gluten and its impact on breads and desserts. Additionally throughout the module student will identify various types of fruits, vegetables, herbs, and spices and understand how to purchase and store them. First skill set presented will be how to properly use a pastry bag. Student will then prepare Red Velvet Cupcakes with French Butter Cream Icing.

Earn 7 hours of ACF Continuing Education Credit

Equipment and Small Wares for the Bakeshop

The student will identify a variety of bakeshop equipment and specialized tools and indicate their use, and understand the proper and safe handling of each. The Student will be able to determine which piece of equipment is used for a specific baking or pastry method or item. Safety is equally important and the student will be able to describe and practice the correct procedure for lifting heavy items. Additionally, understanding the importance of food safety and sanitation in keeping work stations, hands, and equipment clean, and identify practices that will minimize environmental impact.

Earn 3 hours of ACF Continuing Education Credit

Fundamentals of Baking and Pastry

Students will learn the classic methods and techniques that are used in the preparation of finished baked goods, and understand the various mixing methods that effect batters and doughs. Students will experience the importance of accurate weighing and measurement of baking ingredients, apply baker’s percentage, identify standardized recipes, and explain factors that affect recipe/formula conversions. Students will also cost out recipes and understand formulae. Students will prepare Chocolate Mousse and Vanilla Crème Chantilly and describe quality indicators.

Earn 8 hours of ACF Continuing Education Credit

COURSE 2 - BREADS AND PATISSERIE

Yeast goods are the cornerstone of many bakery businesses. Breads and other types of yeast goods are made and consumed all around the world. They have been prepared for thousands of years, come in many types, can be sweet or savory and can be eaten as part of a meal at any time of the day.

Pastry and dough products are more modern but recipes are often steeped in history and are indicative of a specific culture or country. Many classical products such as pies, profiteroles and meringues have long been favorites in bake shops and on dessert menus across the globe.

In this course we will explore artisan breads and quick breads, products that range from a basic bread loaf to sourdough, panettone and other classics. We will discover the techniques and tricks involved in breadmaking – a deceptively simple process that requires skill and care.

We will also learn about sweet yeast products like Danish pastries and croissants.

Additionally we will learn the various dough types used in the bake shop. Puff pastry, éclair paste, phyllo dough and more will be covered.

Finally we will move on to the classical short dough – fundamental for many of the great classics.

Artisan and Quick Bread

Students will differentiate between yeast and chemical leavening agents, and identify the procedures in the preparation of artisan breads with emphasis placed on learning how to mix, ferment, shape, bake and store. Explain the contrast between breads with only a few ingredients like Artisan goods, and breads with multiple ingredients like egg breads and rolls. Explain the various methods (straight rubbing and creaming) and describe the preparation of baking powder biscuits, muffins, loaf breads, coffee cake and corn breads. Students will prepare Classic French Baguette, Italian Focaccia and Americans style Muffins and describe quality indicators.

Earn 7 hours of ACF Continuing Education Credit

Enriched Yeast Dough’s

Students will describe and practice mixing, forming, proofing, baking, cooling, finishing and storage guidelines for enriched yeast breads. The student will explain the importance of proper fats for deep-frying sweet doughs and the basic principles therein. Also covered are the principles of when to add fats, sugars, eggs and milk, and how it affects the fermentation process. Students will prepare a variety of enriched yeast dough products including Cinnamon Rolls and Brioche and describe quality indicators.

Earn 7 hours of ACF Continuing Education Credit

Classic Pastry Elements

Students will describe the classification of pastry dough, meringues, and outline the procedure for making puff pastry (pate feuillete’), Éclair paste (pate a choux), meringue, phyllo dough and crepes. Students will give examples of troubleshooting problems that may occur when preparing puff pastry, éclair paste, meringues, phyllo dough and crepes. Students will prepare examples of puff pastry, éclair paste and meringues.

Earn 8 hours of ACF Continuing Education Credit

Cookies, Pies and Tarts

Students will describe the classification and exhibit an understanding of pie and tart doughs and describe and prepare for rolling pie dough, lining pans, and baking pies and filling tartlet shells. Student will give examples of troubleshooting problems that may occur when preparing pies, tarts and cheese cakes. Students will prepare Chocolate Cheese Cake and traditional American Apple Pie and describe quality indicators.

Earn 10 hours of ACF Continuing Education Credit

COURSE 3 - CLASSICAL AND MODERN GRATEAUX AND TORTES

Welcome to Classical and Modern Gateaux and Tortes. Gateaux and Tortes both mean the same thing – high quality, complex cakes. In this course we will start with the basics – batter-based cakes. Building on this foundation we will then explore Genoise and Sponge Cakes.

Learning these cake making techniques allows you to create almost any variety of cake product you desire – by mastering Genoise and Sponge you can create Black Forest Cake with its rich cream and cherry flavors; a the multi-layered chocolate masterpiece Gateau Opera; and the intricate Charlotte Royale made from Swiss roll and Bavarian cream.

To make your products even more impressive we will explore the art of decorating and presenting cakes and desserts. We will also look at creams, fillings and other preparations essential to making a top quality product. In this course you can let your creativity come to the fore.

Batter Based Cakes

Students will explain the differences between a high ratio and low ratio cake. This unit will cover ingredients and their functions, applying baker’s percent for high and low ratio, differentiate between blended, creamed and whipped cake methods. Students will learn and demonstrate examples of a torte and specialty cupcakes, slicing, and filling multilayered cakes, and learn when a cake is baked by sight and touch. Student will give examples of troubleshooting problems that may occur when preparing batter based cakes. Students will prepare Chocolate Torte with Whipped Cream and Fresh Strawberries, Specialty cupcakes and describe quality indicators.

Earn 9 hours of ACF Continuing Education Credit

Egg based Custards, Creams and Sauces

The students will identify what the Brix and Baume Scale is for sugar cooking and explain its use when baking. Next the student will understand the stages of sugar cooking, and describing the process and procedures for preparing simple syrup, dessert syrup, custards and puddings. Bavarians and mousses are also covered. Students will learn how to efficiently separate eggs, know the ratio of whole eggs to yolks, the importance for tempering eggs, and proper use of milk and creams in various formulae. Students will compare and contrast pastry cream and Bavarian cream and identify different applications in using pastry creams and Bavarian creams. The student will describe the process of baking in a water bath, caramelizing sugar, its various stages, making brûlée sugar and safely using a blow torch. Common problems and troubleshooting when making egg based desserts will be presented. Students will prepare Bavarian Cream, Pastry Cream, Crème Brûlée and describe quality indicators.

Earn 11 hours of ACF Continuing Education Credit

World of Chocolate

Students are introduced to the fundamental concepts, skills and techniques of chocolates. This introduction to the basic techniques used in forming simple centerpieces, will encompass identifying and describing a variety of chocolate products, comparing different flavor profiles in types of chocolate, chocolate tempering, using tempered chocolate for dipping and molding. Also hand rolling truffles, candy production and the rules that apply when creating centerpieces. Students will prepare Chocolate Dipped Strawberries, Chocolate Truffles and describe quality indicators.

Earn 7 hours of ACF Continuing Education Credit

French, European and American Classic Desserts

Students will build on competencies previously learned and apply those skills and techniques into new products to create more elaborate tortes and cakes using complex finishing methods by applying glazes, using decorative sponges, and building multi-component cakes. Topics to be covered include comparison of classical and modern preparations, classical cakes; glazed, iced, molded, and cream filled cakes, and bombes. Students will learn French baking methods, how changing ingredient amounts can change texture and taste in cookies and brownies. Students will prepare Brownies, Bars, Grand Marnier Soufflé and describe the quality indicators.

Earn 8 hours of ACF Continuing Education Credit

COURSE 4 - INTERNATIONAL AND CONTEMPORARY DESSERTS

Desserts are the perfect finish to a meal, with the variety of interesting flavours and textures that can be created being almost limitless. The taste of sweets is enticing but when it is combined with eye appeal they become irresistible.

The art of presenting desserts involves some key techniques and is forever evolving. As desserts can be a major contributor to profit it is important to use as many tools as possible to get the customer to make this additional purchase.

Throughout this course we will explore the diverse range of desserts available. While some desserts are absolute classics, such as vanilla ice cream or Escoffier’s Peach Melba, there is a huge range of contemporary variations to consider.

Whether you are working with short dough, meringues, ice creams or chocolate, this course will be sure to excite the dessert lover in all of us!

Genoise and Sponge Method Cakes

Students will learn the importance of sifting ingredients and the proper whipping technique, ensuring bowl is free from grease, and cold/warm foaming methods, and the understanding of the proper folding method to ensure proper aeration. Students will learn how to fill and roll a jelly roll, maintain oven temperature and how inconsistency’s in the oven temperature can affect the end result in sponge type cakes. Student will observe and troubleshoot problems at all stages from mixing to baking. Students will prepare Chocolate Genoise, Jelly Rolls and describe quality indicators.

Earn 5 hours of ACF Continuing Education Credit

The Art of Decorating and Plating Cakes and Desserts

The students will explore the techniques of plated desserts and the theory behind building edible art for A la Carte service, competition and banquet functions. Students will describe methods and procedures for producing high quality specialty decorated cakes, as well as the design, assembly, and structure. Students will prepare sauces for plate presentation, icing cakes, cupcakes and learn about different type of decorating tubes and their uses. Students will prepare Buttercream, Ganache and Vanilla Anglaise and describe quality indicators. The student as extra credit can learn to prepare a classic dessert invented by Auguste Escoffier at the Savoy Hotel “Fraises a la Sarah Bernhardt” a famous actress of the era.

Earn 8 hours of ACF Continuing Education Credit

Cold and Frozen Desserts

Students will compare and contrast different types of ice creams, describe the process and procedure for making sorbet, identify the different ingredients used in ices, ice cream, sorbets and mousses. Students will describe the importance of maintaining the temperature of the equipment, room and ingredients, the churning method for making ice creams and sorbets and still-freezing method for preparing frozen desserts. Important aspects of safety and sanitation concerns when using raw eggs in mousse or ice cream will be learned. Students will learn to prepare ‘Peches Melba’ the classic dessert invented by Auguste Escoffier at the Savoy Hotel to honor Australian Soprano Nellie Melba.

Earn 6 hours of ACF Continuing Education Credit

Healthful and Special Needs Baking

Students will identify and describe dietary conditions that affect baked goods and desserts, allergy and food intolerance concerns associated with baked goods, and suggest ingredient substitutes in recipes and formulas. The student will acquire knowledge of some common staples used in the bakeshop and give examples of substitutes and alternatives that could be used in recipes. The student will explain techniques that can reduce or eliminate fat, sugar, gluten, and dairy products. Students will prepare a ‘No Cane Sugar’ Cake, and Vegan Raspberry Chocolate Bars and describe quality indicators.

Earn 8 hours of ACF Continuing Education Credit

Life Skills, Career Development and Entrepreneurship

The students will recognize the importance of effective communication and managing interpersonal relations and why it is important for professional bakers and pastry chefs. This unit will cover the aspects of resume writing and the pastry mentor evaluation of your completed Escoffier ePortfolio will enable you to reach your personal and professional potential. This unit will assist you in comprehending some of the skill sets needed when interviewing for a position, and to identify what employers look for regarding certain qualities in potential employees. Also, the importance of taking a personal skills inventory is and a culinary career path is presented and the soft skills that are necessary to succeed in the industry.

Earn 2 hours of ACF Continuing Education Credit

Chef Randall

CHEF RANDALL SANSOM

CHIEF ACADEMIC OFFICER AND CORPORATE EXECUTIVE CHEF

Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.

Chef Susie

CHEF SUSIE WOLAK

Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.

Chef Cesar

CHEF CESAR HERRERA

Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012″ and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

I would really recommend the Escoffier Online International Culinary Academy. It’s...

important to not only pay attention to the slides in the modules, but to also take advantage of the availability of the mentors. They’re a storehouse of incredibly useful information and so approachable that it helps move the course into a truly interactive experience. The fact that it’s an online course isn’t even a problem- it’s so well-structured that you’ll really learn as much as in a more traditional course. And, it’s definitely more affordable!

Sohna R
Culinary Arts Program Graduate
The Escoffier Online program was everything I needed to go into my new career, which...

is a personal chef. I have developed a lot of menus and skills where I feel comfortable cooking for families. It is everything I needed on my resume. What I thought was just going to be ok, turned out to be a totally great experience. I am very happy to have it on my resume!

(Click here to see Pat's video testimonial video)
Pat I
Culinary Arts Program Graduate