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Pro Baking Series

Chef Tech Cooking School presents Professional Baking, 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 straightforward, classical American (Pro Baking I) and then French (Pro Baking II) baking techniques.

Class 1: Volume, Weights, Measure, Cookies and Bars
Class 2: Pound Cakes, Butter Cakes, Coffee Cakes
Class 3: Chiffon Cakes, Roulades
Class 4: Sponge Cake and Genoise
Class 5: Custards and Cheesecakes
Class 6: Pie Dough, Pate Brisee, Pate Sucree
Class 7: Savory Yeast Breads
Class 8: Sweet Yeast Breads
Class 9: Artisan Breads 1
Class 10: Artisan Breads 2

Class 1: Sablés, Tuiles, Madeleines, Financiers
Class 2: Pate Brisee, Pate Sucre, Tarts
Class 3: Quatre Quarts, Petit Fours
Class 4: Pate a Choux, Creme Anglaise
Class 5: Macarons
Class 6: Meringues, Daquoise
Class 7: Souffles and Crepes
Class 8: Puff Pastry,  Kouign-Amann, Croissant (Laminated Doughs)
Class 9: Puff Pastry, Kouign-Amann, Croissant, Brioche Feuilletee
Class 10: Genoise, Canelés, Brioche Feuilletee

Cost – $1450 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 – $550
Class 3 – $550
Class 6 – $550

Cost with Payment Plan – $1,650




Upcoming Sessions

Sat 22

Winter Professional Baking 1: A 10 Class Series

January 22 @ 8:30 am - 12:30 pm
Mar 19

Spring Professional Baking 1: A 10 Class Series

March 19 @ 8:30 am - 12:30 pm