Baker Course

Lesson 1 • Heat and Oven Fundamentals

Explains conduction, convection, and radiant heat and their effects on baked goods. Students calibrate ovens and select correct baking modes for each product.

Lesson 2 • The Baker's Work Environment

Covers bakery layout, station organisation, and hygiene standards. Sets the professional context for all subsequent hands-on practice.

Lesson 3 • Measurement and Scaling Accuracy

Teaches weight-based and volume measurement methods and baker's percentage. Accurate scaling underpins recipe consistency across all chapter topics.

Lesson 1 • Fermentation and Proving Basics

Introduces yeast activity, bulk fermentation, and final proving stages. Students recognise proper fermentation signs and adjust time and temperature accordingly.

Lesson 2 • Mixing Methods for Quick Breads and Batters

Teaches muffin, creaming, and blending methods for chemically leavened products. Connects mixing technique to crumb structure and volume outcomes.

Lesson 3 • Mixing Methods for Yeast Doughs

Covers straight, sponge, and autolyse mixing methods for yeast-leavened doughs. Each method is linked to specific product outcomes and production schedules.

Lesson 1 • Scoring and Crust Development

Covers lame and blade scoring patterns and steam injection for crust formation. Scoring controls oven spring direction and creates signature bread appearance.

Lesson 2 • Shaping Techniques for Common Breads

Demonstrates pre-shaping, bench rest, and final shaping for rounds, batards, and baguettes. Proper shaping builds surface tension critical for oven spring.

Lesson 3 • Sourdough Fundamentals

Introduces natural sourdough starter cultivation, maintenance, and use in sourdough loaves. Students manage wild yeast and bacterial activity for consistent results.

Lesson 4 • Enriched Dough Breads

Covers brioche, challah, and milk bread using fat- and egg-enriched formulas. Enrichment slows fermentation and creates tender, soft crumb structures.

Lesson 1 • Tart Fillings and Assembly

Covers pastry cream, frangipane, and fruit fillings for tart production. Students match filling texture and moisture to shell type for structural integrity.

Lesson 2 • Quiche and Savoury Pastry Applications

Applies short pastry skills to savoury quiche and hand pie production. Balances custard ratios and pastry thickness for even baking and clean slicing.

Lesson 3 • Laminated Dough: Puff Pastry

Covers the détrempe, beurrage, and folding sequence for classic puff pastry. Students achieve distinct, even layers through precise temperature and fold control.

Lesson 1 • Butter Cakes and Pound Cakes

Covers creaming method execution for butter cakes and pound cakes. Students control aeration, batter temperature, and pan preparation for consistent results.

Lesson 2 • Specialty Cakes and Flavour Variations

Applies core cake skills to chocolate, carrot, and layer cake production. Students adapt base formulas with inclusions, extracts, and cocoa for diverse menus.

Lesson 3 • Cake Formula Balance

Explains the ratio relationships among flour, fat, sugar, eggs, and liquid in cake formulas. Balanced formulas prevent common defects such as sinking or dryness.

Lesson 1 • Ganache and Chocolate Glazes

Teaches cream-to-chocolate ratios for pourable glaze, truffle, and whipped ganache. Temperature control determines ganache texture and finish quality.

Lesson 2 • Piping and Decorative Techniques

Covers piping bag loading, tip selection, and execution of borders, rosettes, and writing. Consistent pressure and angle control produce professional decorative results.

Lesson 3 • Crumb Coating and Smooth Finishing

Demonstrates crumb coat application, chilling, and final smooth coat technique. A clean exterior is the foundation for all decorative work that follows.

Lesson 1 • Drop and Scoop Cookies

Covers chocolate chip, oatmeal, and similar drop cookies with focus on spread control. Fat type, sugar ratio, and chilling affect spread, texture, and shelf life.

Lesson 2 • Bars and Brownies

Covers fudgy and cakey brownie formulas and layered bar construction. Pan preparation and cutting technique ensure clean portions and consistent yield.

Lesson 3 • Rolled and Cut Cookies

Teaches sugar cookie and shortbread dough rolling, cutting, and baking for clean edges. Consistent thickness and chilling prevent distortion during baking.

Lesson 4 • Macarons and Meringue-Based Pastries

Covers French and Italian macaron methods, macaronage, and shell troubleshooting. Precise meringue stability and folding technique are critical for feet and smooth tops.

Lesson 1 • Recipe Costing and Yield Analysis

Teaches ingredient cost calculation, yield percentage, and menu pricing fundamentals. Accurate costing ensures profitability without sacrificing product quality.

Lesson 2 • Quality Control and Sensory Evaluation

Establishes quality checkpoints for appearance, texture, flavour, and shelf life. Consistent evaluation prevents defective products from reaching customers.

Lesson 3 • Production Planning and Scheduling

Covers daily and weekly production schedules, par levels, and batch sequencing. Efficient scheduling reduces waste and ensures product availability throughout service.

Lesson 4 • Storage, Packaging, and Food Safety

Covers proper storage temperatures, packaging materials, and labelling requirements. Safe storage extends shelf life and meets food hygiene regulatory standards.