Pursue your pastry career with a baking certificate from Escoffier Online. With an equal focus on business management and entrepreneurship as well as classic method and technique, Escoffier Online’s Professional Baking & Pastry Program is bringing you an entirely new hospitality education experience. This 100% online program covers everything from artisan bread baking and cake decorating to menu planning and budget management. No matter your pastry career path, this revolutionary online pastry certificate program provides you with the tools you’ll need to be successful.

At Escoffier Online we believe in more than giving you the tools you need to be successful during pastry school. We believe in providing you with the confidence you need to chase your dreams.

Program Highlights Include:

  • 100% online classes with a hands-on externship
  • Over 150 baking assignments for hands-on learning
  • Classic and contemporary techniques & recipes
  • Six fast-paced, 6-week training blocks
  • Emphasis on specialty diets like gluten-free and vegan baking
  • Overview of molecular gastronomy
  • Entrepreneurial curriculum
  • Emphasis on restaurant management & cost control
  • E-portfolio of your work with each class
  • Certificate in Baking & Pastry upon program completion
Program access includes
clockIcon24/7 Access

Get access to your courses anywhere and anytime from most devices.

playBTNIcon_2Hundreds of instructional videos

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

chefHatChef instructor support

Access to a team of chefs that will help instruct you throughout your online pastry school journey.

iPadIconInteractive tools

Build your knowledge with our interactive culinary games and quizzes along with a professional skills databases.

onAirIcon_2Live chef demonstrations

Interact live with our chef instructors as they demonstrate hot new pastry trends.

chatIconCulinary community

Communicate, network and share recipes with thousands of students online.

GRADUATE WITH A CERTIFICATE IN BAKING & PASTRY AND A PROFESSIONAL E-PORTFOLIO OF YOUR WORK

CERTIFICATE IN BAKING AND 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 online program, you will build real-world kitchen credentials by studying and mastering:

  • Pastry and Baking Concepts and Foundations
  • Introduction to Computers and Online Learning
  • Patisserie
  • Culinary Careers from Entry Level to Management
  • Confiserie and Frozen Desserts
  • Food and Beverage Cost Control
  • Artisan Baking
  • Facility Layout and Design
  • Contemporary Pastry Arts
  • Management by Menu
  • Entrepreneurship
  • Industry Externship

CERTIFICATE IN BAKING ANd PASTRY COURSE OUTLINE

Download Catalog

BAKING AND PASTRY ARTS – BLOCK 1

Maintain a safe working environment by using proper food handling skills and following food safety guidelines. Proficiently operate basic office equipment, computer, and basic computer programs utilized in daily operations (Excel, Word, Outlook, etc.).

Pastry and Baking Concepts and Foundations

Covers basic techniques: terminology, kitchen math, ingredients, baking methods, and food safety and sanitation.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Introduction to Computers and Online Learning

Covers online communications (email, forums, etc.), Internet browsers, and online learning tools. Students establish positive learning habits, including time management, active learning, and self-motivation.

Lecture Hours: 10
Credit: 1

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BAKING AND PASTRY ARTS – BLOCK 1

Maintain a safe working environment by using proper food handling skills and following food safety guidelines. Proficiently operate basic office equipment, computer, and basic computer programs utilized in daily operations (Excel, Word, Outlook, etc.).

Pastry and Baking Concepts and Foundations

Covers basic techniques: terminology, kitchen math, ingredients, baking methods, and food safety and sanitation.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Introduction to Computers and Online Learning

Covers online communications (email, forums, etc.), Internet browsers, and online learning tools. Students establish positive learning habits, including time management, active learning, and self-motivation.

Lecture Hours: 10
Credit: 1

BAKING AND PASTRY ARTS – BLOCK 2

Manage a large team while delegating tasks and ensuring consistent follow-up.

Pastry and Baking Concepts and Foundations

Covers basic techniques: terminology, kitchen math, ingredients, baking methods, and food safety and sanitation.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Culinary Careers from Entry Level to Management

Covers food service careers and the principles of good service. Also covers managerial skills: making responsible decisions, training employees, motivating them, disciplining them, and creating a safe and positive work environment.

Lecture Hours: 30
Credits: 3

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BAKING AND PASTRY ARTS – BLOCK 2 

Manage a large team while delegating tasks and ensuring consistent follow-up.

Pastry and Baking Concepts and Foundations

Covers basic techniques: terminology, kitchen math, ingredients, baking methods, and food safety and sanitation.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Culinary Careers from Entry Level to Management

Covers food service careers and the principles of good service. Also covers managerial skills: making responsible decisions, training employees, motivating them, disciplining them, and creating a safe and positive work environment.

Lecture Hours: 30
Credits: 3

BAKING AND PASTRY ARTS – BLOCK 3

Supervise food handlers in the preparation and production of all pastry items. Drive the development process, creating appetizers, main courses, sides, and desserts for future menus.

Patisserie

Covers a variety of desserts: meringues, buttercream, and basic cakes, along with mixing methods and piping skills. The course also covers timing and time management.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Management by Menu

Shows students how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.

Lecture Hours: 30
Credits: 3

Read More

BAKING AND PASTRY ARTS – BLOCK 3

Supervise food handlers in the preparation and production of all pastry items. Drive the development process, creating appetizers, main courses, sides, and desserts for future menus.

Patisserie

Covers a variety of desserts: meringues, buttercream, and basic cakes, along with mixing methods and piping skills. The course also covers timing and time management.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Management by Menu

Shows students how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.

Lecture Hours: 30
Credits: 3

BAKING AND PASTRY ARTS – BLOCK 4

Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Patisserie

Covers a variety of desserts: meringues, buttercream, and basic cakes, along with mixing methods and piping skills. The course also covers timing and time management.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Food and Beverage Cost Control

Covers accounting and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. Specific topics include culinary math and basic business accounting transactions.

Lecture Hours: 30
Credits: 3

Read More

BAKING AND PASTRY ARTS – BLOCK 4

Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Patisserie

Covers a variety of desserts: meringues, buttercream, and basic cakes, along with mixing methods and piping skills. The course also covers timing and time management.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Food and Beverage Cost Control

Covers accounting and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. Specific topics include culinary math and basic business accounting transactions.

Lecture Hours: 30
Credits: 3

BAKING AND PASTRY ARTS – BLOCK 5

Schedule production of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods as needed. Use equipment in a safe manner according to the manufacturers recommendations and hotel safety standards.

Artisan Baking

Covers the principles of creating a variety of specialty breads and dough products from yeasted laminated to puff pastry.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Facility Layout and Design

Covers layout, design, logistics, and use of different areas of a facility (kitchen, storage areas, break rooms, etc.). Also covers use of equipment.

Lecture Hours: 30
Credits: 3

Read More

BAKING AND PASTRY ARTS – BLOCK 5

Schedule production of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods as needed. Use equipment in a safe manner according to the manufacturers recommendations and hotel safety standards.

Artisan Baking

Covers the principles of creating a variety of specialty breads and dough products from yeasted laminated to puff pastry.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Facility Layout and Design

Covers layout, design, logistics, and use of different areas of a facility (kitchen, storage areas, break rooms, etc.). Also covers use of equipment.

Lecture Hours: 30
Credits: 3

BAKING AND PASTRY ARTS – BLOCK 6

Check and balance product inventory from previous day of business, and place food and supply orders.

Artisan Baking

Covers the principles of creating a variety of specialty breads and dough products from yeasted laminated to puff pastry.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Entrepreneurship

Covers business planning, financing, recognizing opportunities, developing strategies, and marketing. Course includes a final project in which the student produces and presents a complete business plan for a food service operation.

Externship Hours: 150
Credits: 5

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BAKING AND PASTRY ARTS – BLOCK 6

Check and balance product inventory from previous day of business, and place food and supply orders.

Artisan Baking

Covers the principles of creating a variety of specialty breads and dough products from yeasted laminated to puff pastry.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Entrepreneurship

Covers business planning, financing, recognizing opportunities, developing strategies, and marketing. Course includes a final project in which the student produces and presents a complete business plan for a food service operation.

Externship Hours: 150
Credits: 5

BAKING AND PASTRY ARTS – BLOCK 7

Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery. Meet the specific health and dietary requirements of guests.

Confiserie and Frozen Desserts

Covers desserts beyond baked goods: chocolates, candies, fruit desserts, and frozen desserts, including ice cream and gelato.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Read More

BAKING AND PASTRY ARTS – BLOCK 7

Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery. Meet the specific health and dietary requirements of guests.

Confiserie and Frozen Desserts

Covers desserts beyond baked goods: chocolates, candies, fruit desserts, and frozen desserts, including ice cream and gelato.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

BAKING AND PASTRY ARTS – BLOCK 8

Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery. Meet the specific health and dietary requirements of guests.

Contemporary Pastry Arts

Covers modern considerations in the baking industry from special diets like gluten-free to the paleo diet. Basic principles of molecular gastronomy are also covered.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Read More

BAKING AND PASTRY ARTS – BLOCK 8

Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery. Meet the specific health and dietary requirements of guests.

Contemporary Pastry Arts

Covers modern considerations in the baking industry from special diets like gluten-free to the paleo diet. Basic principles of molecular gastronomy are also covered.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

BAKING AND PASTRY ARTS – BLOCK 9

Industry Externship

Students apply and build on the skills and techniques they’ve learned in previous courses in a real-world environment. In the process, they gain hands-on experience in the kitchen, develop industry contacts, build working relationships, and hone the skills necessary for a culinary career.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Read More

BAKING AND PASTRY ARTS – BLOCK 9

Industry Externship

Students apply and build on the skills and techniques they’ve learned in previous courses in a real-world environment. In the process, they gain hands-on experience in the kitchen, develop industry contacts, build working relationships, and hone the skills necessary for a culinary career.

Lecture Hours: 45
Credit: 4.5
Lab Hours: 40
Credit: 2

Featured Chef

Chef Anne Lanute

CHEF ANNE LANUTE

Chef Anne began working in the restaurant industry 20 years ago while finishing Bachelors of Arts degrees in Psychology and Writing.  She went on to earn her Master’s in Arts and Letters before enrolling in a Patisserie and Baking program.

While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and volunteered at their restaurants. She learned from Chef Christian Balbierer at Chocolate Pink, Chef Jonathan Saint-Hilaire at Trois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe.

Her efforts caught the attention of Kevin Rathbun who brought her aboard as part of Pastry Chef Kirk Park’s team. She designed breads and desserts for the highly-acclaimed Rathbun’s, Krog Bar and Kevin Rathbun Steak.  A few years later, she returned to Trois, this time as Pastry Sous Chef. She later moved to Virginia to take a position as Chocolatier, working alongside Tim Gearhart at Gearharts Fine Chocolates in Charlottesville.

Chef Anne eventually returned home to the Chicago area, where she worked as a Pastry Chef at Bistro One West and DeEtta’s Bakery and as a Pastry Consultant. Today, she is the Pastry Arts Instructor at Escoffier Online International Culinary Academy, where she shares her knowledge and love of the craft with baking and pastry students.

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

“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
Read More

“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!”

— PAT I., CULINARY ARTS PROGRAM GRADUATE
Read More
Escoffier Online endorsements