Pro Baking Series I

Chef Tech Cooking School presents Pro Baking I, a 10 week series of classes meeting once a week for 4 hours. Student learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering straight forward, classical American baking techniques.

Class 1: Volume, Weights, Measure, Fruit Preparation, Cobblers, Crisps, Slumps, Grunts, Pandowdies, Brown Betties
Class 2: Baking Powder and Baking Soda, Biscuits, Muffins, Quick Breads
Class 3: Chemical Leavening vs. Short Dough, Cookies and Crackers
Class 4: Classic and Contemporary Pound Cakes
Class 5: Butter Cakes, Sour Cream Cakes, American Frostings
Class 6: American Sponge Cakes and Chiffon Cakes
Class 7: Stirred and Baked Custards, Puddings, Cheesecakes, Ice Creams
Class 8: American Flaky Pie Dough
Class 9: Savory Yeast Breads
Class 10: Sweet Yeast Breads

Upcoming Sessions

Jun 10

Professional Baking I: American (10 Class Series)

June 10 @ 8:30 am - 12:30 pm
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$500.00 - $1250.00
Sep 12

Professional Baking I: American (10 Class Series)

September 12 @ 6:30 pm - 10:30 pm
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$1250.00
Jan 06

Professional Baking I: American (10 Class Series)

January 6, 2018 @ 6:30 pm - 10:30 pm
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$1250.00

Cost: $1,250 for the 10-class series
*Chef Tech does not offer financial aid but will finance the program cost over the course of your series.
Payment plan is as follows:
Deposit at registration- $500
Class 3- $500
Class 6- $500