About This Course
From flaky croissants to crusty artisan loaves, unlock the essential techniques behind the world’s most beloved baked goods. Designed for beginners and intermediate bakers, this online course walks you through the fundamentals of bread and pastry making — all taught by professional instructors and accessible anytime.
25 Units | 134 Lessons | 97 Assessments | 446 Videos | 57 Recipes
What You'll Learn
Quick Breads
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Master muffins, banana breads, scones, and biscuits using reliable mixing methods and flavor combinations.
Artisan Breads
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Learn the principles of fermentation, gluten development, shaping, scoring, and baking rustic loaves.
Breakfast Pastries
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Tackle laminated doughs, Danish pastries, and croissants with confidence and precision.
Essential Baking Techniques
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Understand ingredient functions, mixing methods, dough development, and baking science.
Interactive, Evidenced Based Learning
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Engage with instructional videos, readings, and interactive assignments that reinforce core techniques.
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Upload photo-based assignments for personalized feedback from professional chef instructors.
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Join a global learning community to discuss lessons, share progress, and receive peer support.
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Attend live events and Q&A sessions with instructors for real-time guidance.
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Track your progress through quizzes, milestone assessments, and a structured learning path.
Why Enroll?
This course offers recognized credentials and valuable pathways for professional and academic advancement:
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ACFEF-Approved: Earn continuing education hours recognized by the American Culinary Federation Education Foundation.
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Worldchefs Recognition: Accredited as a trusted global training provider by the World Association of Chefs’ Societies.
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College Credit Eligible: Approved by the American Council on Education (ACE CREDIT®), allowing students to earn transferable college credits at participating institutions.
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Resume-Boosting Certification: Demonstrates culinary competence to employers and academic programs alike—ideal for professionals, career changers, or aspiring chefs.