Professional Courses
Professional Chef : Art, Science & Basic Techniques
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Professional Baking I: AMERICAN - FALL 2025 - SOLD OUT
Begins: September 13, 2025 @ 8:30 am - 12:30 pm
A 10-week series of classes that meets every Saturday
Class Dates: 9/13, 9/20, 9/27, 10/4, 10/11, 10/18, 10/25, 11/1, 11/8, 11/22
Chef Tech Cooking School presents Professional Baking, a 10-week series of classes meeting once a week for 4 hours. Students will learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, and multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering straightforward, classical American (Pro Baking I) and then French (Pro Baking II) baking techniques.
Investment
$1,500 Upfront
Payment Plan
$1,800 (3 Payments of $600)
Professional Baking I: AMERICAN - Winter 2026
Begins: January 3, 2026 @ 8:30 am - 12:30 pm
A 10-week series of classes that meets every Saturday
Class Dates: 1/3, 1/10, 1/17, 1/24, 1/31, 2/7, 2/14, 2/21, 2/28, 3/7
Chef Tech Cooking School presents Professional Baking, a 10-week series of classes meeting once a week for 4 hours. Students will learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, and multitask while working in an efficient and organized manner. An enthusiastic baker can muddle their way through almost any recipe but Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering straightforward, classical American (Pro Baking I) and then French (Pro Baking II) baking techniques.
Investment
$1,500 Upfront
SPRING Professional Baking II: FRENCH BAKING
Begins: Spring 2026
A 10-week series of classes that meets every Saturday
Chef Tech Cooking School presents Professional Baking II, a 10-week series of classes meeting once a week for 4 hours. Professional Baking 1 is a prerequisite before enrolling in Professional Baking 2. Students learn to make multi-step, more advanced recipes, define baking terms, weigh and measure accurately, follow complicated recipe instructions, and multitask while working in an efficient and organized manner. Chef Tech teaches you what happens scientifically, how to think like a baker, how to take a standardized recipe and make it your own, all while covering classical French baking techniques.
Investment
$1,500 Upfront
Payment Plan
$1,800 (3 Payments of $600)
Class Schedule
PROFESSIONAL BAKING I: AMERICAN
Class 1: Volume, Weights, Measure, Cookies and Bars
Class 2: Pound Cakes, Butter Cakes, Coffee Cakes
Class 3: Chiffon Cakes, Roulades
Class 4: Sponge Cake and Genoise
Class 5: Custards and Cheesecakes
Class 6: Pie Dough, Pate Brisee, Pate Sucree
Class 7: Savory Yeast Breads
Class 8: Sweet Yeast Breads
Class 9: Artisan Breads 1
Class 10: Artisan Breads 2
PROFESSIONAL BAKING II: FRENCH
Class 1: Sablés, Tuiles, Madeleines, Financiers
Class 2: Pate Brisee, Pate Sucre, Tarts
Class 3: Quatre Quarts, Petit Fours
Class 4: Pate a Choux, Creme Anglaise
Class 5: Macarons
Class 6: Meringues, Daquoise
Class 7: Souffles and Crepes
Class 8: Puff Pastry, Kouign-Amann, Croissant (Laminated Doughs)
Class 9: Puff Pastry, Kouign-Amann, Croissant, Brioche Feuilletee
Class 10: Genoise, Canelés, Brioche Feuilletee