Baking is strict chemistry. You cannot adjust a cake batter halfway through baking — this curriculum trains you to operate like a scientist.
Every bread, tart, and chocolate confection is governed by the same principles: the correct ratio, the correct temperature, and the correct sequence. This curriculum isolates each variable — flour proteins, yeast activity, fat crystallisation — before combining them into the classical pastry repertoire.
Four phases: baking science, yeasted breads and viennoiserie, pastry doughs, and finally the advanced world of custards and chocolate.
Each phase ends with a milestone project that proves the skill before moving on.
Digital scale, baker's percentages, flour proteins, leaveners, and the role of sugar and fats.
Lean doughs, autolyse, bulk fermentation, sourdough starter, brioche, and laminated croissants.
Pâte brisée, pâte sucrée, blind baking, pâte à choux for éclairs, and European sponges.
Crème anglaise, meringues, cocoa butter crystallisation, tempering, ganache, and mirror glaze.