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Culinary 21 Program Week 7 - Evening: Baking Fundamentals I Part 2

Culinary 21 Program Week 7 - Evening: Baking Fundamentals I Part 2

August 13, 2018

5:00pm - 10:00pm


Week 7: Baking Fundamentals I
This Class Runs Every Day from MONDAY, AUGUST 13th to THURSDAY, AUGUST 16th, 2018 from 5pm-10pm.

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Course Objective
In this course students will learn the basic fundamentals of baking, and be introduced to various tools and equipment used in the pastry arts, as well as the importance of accurate measuring, how various ingredients react to one another to create a finished product.

Students will become familiar with various mixing methods such as creaming, blending and whipping to create sweet classics such as cookies, quick breads, biscuits and cakes. You will work with mainstream cookbooks and the course book.

By the end of the week you should be able utilize all mixing methods covered in order to produce various baked good: basic hot custards, creams, curds, buttercreams to name a few. Students are encouraged to put their own mark on classic recipes once mastered.

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DISCLAIMER: In teaching these classes, we do not offer certification, guaranteed employment, or make claims that you will achieve anything above the knowledge put forth in our class description.

We are currently working on complying with SCHEV in order to offer a certificate program in the future. If you have questions, please feel free to call us at (703).433.1909


$1195 (per person)


+Day 6: Savoury Baking +Day 7: Cakes and Cupcakes +Day 8: Cake Decorating – Piping techniques +Day 9: Fondant and Garnishes & Review


Cookology Staff