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NAECOB ApprovedSynergy Certified

Intro to Baking and Pastry Level 1

Step into the aromatic world of professional baking with this hands-on introductory course. Designed for aspiring bakers and pastry chefs, you will master the foundational techniques required for entry-level roles in hotels, restaurants, and bakeries. From the science of yeast-raised breads to the artistry of pastry bag decorating and plating, this course provides the essential skills in food safety, recipe precision, and professional teamwork.

Duration

36 hours

Schedule

Flexible

Format

On Campus

Level

Beginner

Course Tuition$1,395
Registration Fee$100.00
Total Due$1,495

Save money with our full payment discount

Next Start Date:May 20, 2026
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Intro to Baking & Pastry Making is a practical, skill-based program that transforms the kitchen into a classroom of precision and creativity. Successful baking is a combination of chemistry and art; therefore, students will begin by mastering Food Safety and Sanitation before moving into the technical "make-up" of professional baked goods. You will explore the diversity of the bakeshop, learning to differentiate between Lean Yeast Breads, Rich & Braided Breads, and Quick Breads. The curriculum dives deep into the textures of Short Crust Pastries, the stability of Custards, and the high-volume production of cookies and muffins. Beyond the oven, you will hone your aesthetic skills through Basic Decorating Techniques and professional plating, ensuring your creations taste as exquisite as they look.
1
Professional Sanitation: Execute industry-standard safety and hygiene protocols to ensure a clean and compliant kitchen environment.
2
Dough & Batter Mastery: Understand the mixing methods for yeast breads, short crusts, and quick breads to achieve perfect crumb and texture.
3
Technical Precision: Develop the ability to read and scale professional recipes with 100% accuracy.
4
Pastry Artistry: Master the use of the pastry bag for piping, border work, and cupcake decoration.
5
Operational Teamwork: Build the "soft skills" required to thrive in a fast-paced, collaborative commercial kitchen or bakeshop.

The following are just some of the benefits our students achieve after completing this program:

Entry-Level Job Readiness: Graduates are equipped with the exact technical vocabulary and skills sought by head pastry chefs in hotels and commercial bakeries. According to hospitality industry trends, "technical baking fundamentals" is one of the top three skills required for immediate hire in pastry departments.
Foundation for Entrepreneurship: For those looking to start a home-based cupcake or cookie business, this course provides the "professional standard" needed to ensure product consistency and safety.
Waste Reduction & Cost Efficiency: By learning the "Right Way" to mix and bake, students reduce ingredient waste. Statistics from culinary training programs show that students decrease their "failure rate" on complex items like yeast breads by over 50% after learning professional mixing methods.
Creative Confidence: Beyond the recipes, the module on Plating and Decorating Techniques allows students to develop a personal style. Research suggests that visually appealing desserts can increase a restaurant's "dessert attachment rate" by up to 15%, making a skilled pastry graduate a high-value asset to any culinary team.

Upcoming Sessions

May 20, 2026
Available

Wednesday - 6pm - 9pm

Onsite - Kitchen

Free Retake Guarantee

Didn't pass on the first try? Ask about our tuition-free retake policy.

Certifications Earned

SB CertificateNAECOB

Prerequisites

Basic Math| Basic English – Reading & Writing Skills

Commonly Associated Job Roles

  • Baker
  • Catering Assistant
  • Kitchen Assistant
  • Pastry Chef
  • Prep Cook

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