BREAD BAKING ARTS QUICK BREADS, ARTISAN BREADS & BREAKFAST PASTRIES

PROGRAM HIGHLIGHTS Unit 1: Introduction to Bread Baking Arts

Unit 2:  Basics of Baking and Baking Skills

The French Pastry School Basics of Sanitation

master bakers, Jacquy
Types of Ovens
Pfeiffer and Sébastien
Measurements
Canonne, M.O.F., have
designed this new and Unit 3: Prepare your Home Bakery
exciting baking program
Rearrange your Kitchen and Pantry
course focusing on quick
breads, artisan breads, Basics of Tools
and breakfast pastries. Student Activity | Setting up
Students will begin your Baking Kitchen
with an in-depth look
Unit 4: Cornerstone Ingredients
at baking’s cornerstone
General baking Principles
ingredients, composition,
and role in each recipe. What is Sugar?

Basics of Eggs
80 HOURS
Butter and Fats

The Basics of Milk and Cream

25 UNITS
Student Activity | Make your
own quick bread
296 TASKS
Unit 5: Breakfast Pastries
229 VIDEOS Breakfast Pastries

Student Activity | Make a breakfast pastry

Unit 6: Creamed Batters

Basics of Mixing and Folding

Basics of Piping

Creamed Batter Recipes

Student Activity | Make a creamed batter

f renchpastryschool.com/bread-baking-arts
Unit 7:  Liquid Batters & Choux Paste Unit 12:  G l u t e n - f r e e & Ve g a n

Liquid Batters Gluten-f ree and Vegan Baking

Choux Paste Gluten-f ree Raspberry Pecan Muff ins

Student Activity | Make a liquid Vegan Lime Cake

batter or churros
Vegan & Gluten-f ree Banana, Peanut
Unit 8: Whipped Batters Butter, and Chocolate Chip Muff ins

Basics of Whipping Student Activity | Make your own

Gluten-f ree & Vegan pastry
Traditional Swiss Hazelnut Carrot Cake
Unit 13: French Favorites
Student Activity | Make Traditional
Swiss Hazelnut Carrot Cake Student Activity | Make your
own French favorite
Unit 9: Biscuits, Cornbread & Scones
Unit 14: Transition
Biscuits
General baking Principles
Cornbread
What is Sugar?
Scones
Basics of Eggs
Student Activity | Make biscuits,
cornbread or scones Butter and Fats

Unit 10: Doughnuts & Beignets The Basics of Milk and Cream

Doughnuts and Beignets Student Activity | Make your

own quick bread
Student Activity | Make a doughnut
Unit 15: Flour, Yeast, Water, Salt
Unit 11: Specialties
Four Essentials of Baking
Irish Soda Bread
Baker’s Math
Rugelach
Student Activity | Make your
Student Activity | Make your own yeasted bread
own specialty

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Unit 16:  Laminated Doughs Unit 21: Biga & Sponge Fermentation

Basics of Laminated Doughs The Biga Starter Dough

Puff Pastry Provencal Fougasse Bread

Apple Turnovers The Sponge-Yeasted Starter Dough

Spinach & Feta Pie Pita Bread

Student Activity | Make sweet Student Bread | Make one bread

or savory laminated dough using a biga dough starter

Unit 17: Yeasted Laminated Doughs Unit 22: Poolish Ferm entation

Mixing and Folding The Poolish-Yeasted Starter

Fundamentals of Yeasted Traditional French Baguette

Laminated Doughs
English Muff ins
Fruit Danish
Student Activity | Make one bread
Croissants using poolish fermentation

Student Activity | Make a Unit 23: Fermented Dough

yeast-laminated pastry
Fermented Dough
Unit 18: Baked Enrich ed Dough with Yeast
Whole Wheat Toast Bread
Enriched Doughs With Yeast
Potato & Beer Bread
Babka
Bagels
Brioche
Student Activity | Make one bread
Sticky Buns using fermented dough

Student Activity | Make an Unit 24: Levain Ferm entation

enriched pastry
Naturally-fermented starter - Levain
Unit 19: Fried Enriched Dough with Yeast
Ancient Grain Bread
Yeast-raised Doughnuts
Rye Bread
Berliner Doughnuts
Sourdough Miche
Student Activity | Select and make
one f ried dough Student Activity | Make one bread
using a levain fermentation
Unit 20: B r e a d s u s i n g t h e D i r e c t M e t h o d
Unit 25: Capston e & Final Assessm ent
Using the Direct Method

Soft Salted Pretzels

Alsatian Flatbread Flammekueche

Student Activity | Select and

make one direct dough recipe

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