Professional Baking

by Academy of Culinary Education Claim Listing

The ACE Professional Baking Program includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A Diploma is awarded to those who complete all three 10-week segments and pass the completed final project.

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Course Details

The ACE Professional Baking Program includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A Diploma is awarded to those who complete all three 10-week segments and pass the completed final project.

We reserve the right to change class order, topic, recipes/techniques, or tours as listed due to unforeseen circumstances such as unavailable ingredient(s), guest instructor/speaker cancellation, or other emergencies.

 

Part One: Professional Baking

  • Class 1: Outline, Introduction to Formulas & Measurements, Equipment, Basic Syrups, Bases & Sauces
  • Class 2: Cookies – Types & Makeup Methods (Chocolate Chip, Oatmeal Raisin, Peanut Butter, Gingersnaps)
  • Class 3: Understanding Gluten, Soft vs Hard Flour, Quick Breads, Corn Breads & Muffins
  • Class 4: Doughnuts, Fritters, Pancakes and Waffles
  • Class 5: Understanding Yeast Dough – Various Yeast Breads Part 1
  • Class 6: Yeast Breads and Starter Breads – Part 2
  • Class 7: Doughs – Sucre, Brisee, Sable, etc., Sweet and Savory Tarts and Quiches
  • Class 8: Assorted Pies
  • Class 9: Pate a Choux – Cream Puffs, Eclairs,  Swans, Paris-Breast, Croquembouche, Basic Sugar Work
  • Class 10: Basic Sugar and Chocolate Garnishes, Plating Techniques, (Finals)

 

Part Two: Professional Baking

  • Class 11: International Cookies & Petits Fours Secs (Langues-de-Chat, French Macaroons, Madeleines, Florentines, Financier)
  • Class 12: Laminated Bread – Croissant, Danish & Classic Fillings
  • Class 13: Meringues & Dacquoise – Gateau Concord, Marjolaine, Floating Island, Pavlova, and Vacherin
  • Class 14: Puff Pastry – Cream Horns, Palmiers, Sacristains, Papillon, Turnovers, Napoleons
  • Class 15: Custards, Puddings, Mousses, Bavarians – Marquis au Chocolat, Ladyfingers, 3 Layer Chocolate Bavarois, Panna Cotta, Blanc Mange, Crème Caramel & Crème Brulee
  • Class 16: Strudel & Phyllo Doughs – learn how to stretch strudel dough for Apple Strudel, Baklava, Kataifi
  • Class 17: Cake Baking – White Cake, Pound Cake, Genoise, Chiffon, Devil’s Food, Angel Food
  • Class 18: Cake Class – Part 2
  • Class 19: Chocolate – Part 1 – tempering, molding, truffles, dipping
  • Class 20: Chocolate – Part 2 – assembly, chocolate transfers (Finals)

 

Part Three: Professional Baking

  • Class 21: Frozen Desserts (Fruit base vs Custards) & Souffles (Hot & Cold), Ice Cream, Granita
  • Class 22: Tiered Cakes – Part 1 (use of fondant, gum paste, frosting cakes, finishing, Italian Buttercream, etc.)
  • Class 23: Tiered Cakes – Part 2 (engineering of tiered cakes, piping, borders, flowers, textures, etc.)
  • Class 24: International Cakes/Tortes – Part 1 (Tres Leches, Pineapple Coconut Cake, & Panama Cake)
  • Class 25: European-style Cakes/Tortes – Part 2 (Dobos Torte, Opera Cake, Sacher Torte, etc.)
  • Class 26: Team Practical & Individual Written Exam
  • Class 27: Marzipan, Nougatine, Petits Four, Pate de Fruit, Marshmallows
  • Class 28: Italian Classics
  • Class 29: Special Requests and Seasonal Items
  • Class 30: Individual Final Project, Judging & Graduation
  • Los Angeles Branch

    21932 Ventura Blvd, Los Angeles

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