Baking Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Baking




Total 408 training courses and degree programs available around the world.

Certificate in Culinary Arts

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: Five Star Standard College
Training Center(s)/Venue(s): Bacoor, Philippines
  V

The Culinary Arts is a TESDA registered bundling short course/program, that is, a combination of Cookery NC II and Bread &, Pastry Production NC II. The trainees will acquire knowledge and skills with the use of kitchen tools, preparing and cooking hot and cold meals, etc. This program also includes international cuisine. This program includes also baking pastries, bread, and cakes, maintaining cleanliness and food safety according to the required standard set by the TESDA. Our aim is to produce graduates who will be equipped to work in the hotel industry or any other food-related business establishments. It will teach them to establish rapport to the guest and the right attitude of being a Professional Chef.

- Preparing and producing,
* Bakery products
* Pastry products
* Gateaux, tortes, and cakes
* Petit Fours
* Desserts
- Preparation of,
* Stocks, sauces, and soups
* Appetizers
* Salads and dressing
* Sandwiches
* Meat dishes
* Vegetable dishes
* Egg dishes
* Starch dishes
* Poul... [Read More]

Advanced Bakeshop

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course is a study of the preparation of advanced, classical, and international pastries. Emphasis is placed on producing quality, commercial baked goods.

Plated Desserts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course focuses on the elements of modern dessert production and consumption. It stresses a thorough understanding and creation of all components of plated dessert production, using basic pastry principles.

Artisan Breads

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course introduces the fundamental skills, concepts, and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.

Cake Decorating and Finishing Techniques

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course covers the techniques and assembling used in finishing theme cakes and international cakes with a variety of mediums used in commercial bakeshops.

Scandinavian Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Examine how the climate and resources impact
the unique cuisine of Scandinavian countries.
Prepare regional favorites like strawberry
cream cake, St. Lucia saffron bread, cardamom
coffee braid, limpa bread, almond rusks, brandy
rings, gingersnaps and rosette cookies.

Artisan Bread Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Anne Arundel Community College
Training Center(s)/Venue(s): Annapolis, Arnold, Baltimore, Edgewater, Gambrills, Hanover, Laurel, Severn, United States

Learn bread-baking techniques by mixing,
kneading, shaping and baking. Make savory
and golden loaves of bread and enjoy a selection
of artisan breads from a talented chef.

Principles of Cooking & Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States

This course covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and bakedgoods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation.

Professional Cookery Introduction Level 1 (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The 7100 Chef Diploma series are in-depth and detailed qualifications into Professional cookery. The level 1 diploma is the foundation and starting point for anyone who is interested in pursuing a career as a professional chef. This programme focuses on using cooking methods with various ingredients to give you the basic core knowledge and understanding of the science of cookery.

You will work in the kitchens to supply all types of dishes to the Waterfront restaurant for Lunch, Dinner or even afternoon tea through skills sessions You will be required to complete several assignments and on-line tests. You will also sit several skills tests through the year and final tests to test your culinary skills.

Course structure

You will develop your skills in the following areas of basic Larder and Patisserie.

These skills include:

•Prepare and cook food by boiling, poaching and steaming

•Prepare and cook food by stewing and braising

•Prepare and cook food by baking, roasting and grilling

•Prepa... [Read More]

Professional Cookery Level 2 NVQ (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

Following on from the NVQ Level 1, the course focuses on developing professional cookery skills further. You will be working with various ingredients from Meat, Fish and Poultry to Patisserie and Bakery skills.

You will be required to complete regular practical assessments where the aim is to produce food to the standards set buy the lecturer for the Waterfront restaurant, This will enable you to build evidence for your portfolio. You will also be required to answer multiple choice and supplementary questions based on the preparation and cookery of food.

As part of the course you will also complete an NVQ level 2 in food and beverage service, serving customers a variety of food and beverage&,#146,s in the restaurant. All good Chefs must understand and appreciate how each area works.

Course structure

Units covered in the Professional Cookery
•Maintaining Food Safety
•Effective teamwork
•Maintain and handle knifes
•Maintain a safe and hygienic working environment
•Preparation and cookery of Basic Fish di... [Read More]

Artisanal Bread Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

What You&,#146,ll Learn

In five intense and enjoyable classes, you’ll gain knowledge in:

?Understanding proper mixing, fermentation, shaping, proofing, scoring and baking techniques for a variety of breads
?The critical importance of dough temperature
?The keys to baking an assortment of breads and viennoiseries, including baguettes, bagels, brioche, challah, croissants, traditional loaf breads, pizza, focaccia and ciabatta

Industry Trends in Baking: Gluten-Free, Vegan, Dairy-Free and More

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

Using non-traditional ingredients doesn’t mean sacrificing quality. In this hands-on class, taught by renowned chef Diane Forley, students will learn the role of alternative flours and sugars in pastry, baking with egg substitutes, and how to create gluten-free, vegan and dairy-free recipes.

Day one begins with an overview of gluten-free baking that examines various flours, gluten intolerance, principals of baking, blending and converting recipes. Students will create gluten-free blends for breads, cakes, a pie crust and a savory biscuit.

Day two takes gluten-free to the next level by pulling apart the key ingredients and adding vegan elements such as egg replacers, alternative fats and non-dairy “milks.?Demos and recipes include a comparison of muffins, “butter?cookies with alternative sweeteners, a finished pie and tart with non-dairy custard.

Art of International Bread Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: International Culinary Center
Training Center(s)/Venue(s): New York City, United States
  V

A freshly baked loaf of bread is more than a simple pleasure, it can be the opening act to an inspired meal and stands as a centuries-old cultural symbol. Completing the Art of International Bread Baking at ICC’s Soho, NY, campus, will instill the knowledge and tools to craft traditional loaves from around the globe, following artisanal bread-baking techniques passed down through the ages.

Working under your dedicated chef-instructors, in a specially outfitted kitchen, you’ll turn out crusty ciabatta and crunchy grissini from Italy, croissants and baguettes from France, Swedish limpa and more. You’ll see how the elements come together to create a unique crust and crumb—and how to control these elements to achieve specific results, plus how to shape dough with precision.

High-Volume, Real-World Preparation

The program is structured to simulate the demands of a professional kitchen or bakery. (In fact, students in the day program bake the bread served to diners in ICC’s restaurant, L’Ecole.) Your class will be divided into small groups, each r... [Read More]

Professional Pastry & Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Star Career Academy Philadelphia Campus
Training Center(s)/Venue(s): Philadelphia, United States
  V

After learning the elements of baking and pastry production, students are introduced to advanced techniques featuring artisan and specialty breads, specialty cakes and pastries, and advanced dessert production and presentation. Health-conscious desserts, including low-fat, low sugar, and low-carb variations are included. Graduates will be prepared to fulfill many entry-level positions as Assistant Pastry Chefs, Assistant Cake Decorators, Assistant Bakers and Staff Bakers.

Professional Pastry & Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Star Career Academy Newark Campus
Training Center(s)/Venue(s): Newark, United States
  V

After learning the elements of baking and pastry production, students are introduced to advanced techniques featuring artisan and specialty breads, specialty cakes and pastries, and advanced dessert production and presentation. Health-conscious desserts, including low-fat, low sugar, and low-carb variations are included. Graduates will be prepared to fulfill many entry-level positions as Assistant Pastry Chefs, Assistant Cake Decorators, Assistant Bakers and Staff Bakers.

Advanced Professional Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: BMCC Center for Continuing Education and Workforce Development
Training Center(s)/Venue(s): New York City, United States
  V

Taught by an experienced chef in a modern commercial kitchen, this hands-on course picks up where “Becoming a Professional Baker?ends. Students will use their new skills and tools of the trade to work with yeast to create multiple varieties of bread and pizza dough. In addition, students will learn advanced methods to work with enriched yeast doughs to bake pastries and other sweet breads. The skills for making rich and exotic desserts will be developed by creating buttercreams, meringues and other frostings. Step-by-step instruction will be offered to successfully make and decorate cakes and cupcakes from scratch. After completing this course, students will have further enhanced their abilities to enter the world of professional baking.

Professional Baking

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Los Angeles Trade Technical College
Training Center(s)/Venue(s): Los Angeles, United States
  V

The Los Angeles Trade-Technical College Professional Baking program is divided into four semesters. Classes are held Monday through Thursday in the morning. Class time is divided between lecture-demonstrations and hands-on laboratory experiences, totaling 21 hours a week. Students learn in and operate from the college’s commercial kitchens, retail bakery and catering areas.

Professional Baking Class Description

1st Semester:
◦Familiarity with Basic Bakery Equipment
◦Sanitation and Safety ?HACCP Procedures
◦Storage Procedures
◦Role of Ingredient
◦Stock Rotation
◦Roll in Doughs, Basic Kinds of Cakes
◦Production of Pastry Dough
◦Pie Fillings ?Scratch and Prepared
◦Some Experience in Bakery Outlet

2nd Semester
◦Learn to Apply Weights, Measures, Formula Cost Control, Use of Baker’s Percentages
◦Adapting to Industry Level Production Pace
◦Understanding Uses and Reactions of Raw Ingredients
◦Prepare Doughs and Batters
◦Production of Fancy Pastries, Pie Fillings, Icing, and Bas... [Read More]

Baking and Pastry Arts

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Kennedy-King College
Training Center(s)/Venue(s): Chicago, United States
  V

The A.A.S. degree in Baking and Pastry Arts allows students to learn and practice the techniques of baking and pastry production in a commercial bakeshop environment.

Baking and Pastry Arts is a sequential learning program taught over four semesters. All semesters include lecture, discussion, demonstration and hands-on production for restaurant and bakeshop sales offering the student real-world experience in the field.

Baking and Pastry

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Kendall College
Training Center(s)/Venue(s): Chicago, United States
  V

This six-quarter program prepares graduates to enter the baking and pastry profession with confidence. Students learn the science behind baking in lecture and application. They apply this knowledge in our commercial-grade bakeshop facilities, while gaining hands-on mixing, shaping and baking techniques, and creative design capabilities. Their creativity comes out in the chocolate and confectionery classes as well as the show stopping wedding cake course. Students also design and serve desserts in our Zagat-rated fine-dining restaurant that is open to the public five days a week for lunch and dinner.

Baking and Pastry (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Houston Community College
Training Center(s)/Venue(s): Houston, United States

Specialized classroom and practical laboratory work experiences in the preparation and cooking of a variety of foods are included in the Culinary Arts program. Emphasis is placed on the use and care of commercial equipment used in food preparation, sanitation in food handling, cooking and baking methods, preparation of special dishes, food standards, aspects of nutrition, and gourmet cooking.

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