Pro Baking Series

Chef Tech Cooking School presents Professional Baking, a 10 week series of classes meeting once a week for 4 hours. Student learn how to read and understand recipes, define baking terms, weigh and measure accurately, follow recipe instructions, 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.

Cost- $1250 for the 10 class series

*Chef Tech does not offer financial aid but will finance the program cost over the course of your series.
Payment plan is as follows;
Deposit at registration- $500
Class 3- $500
Class 6- $500

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

Class 1:
Macaroons, Madelines, Financier, Petit Fours
Class 2:  French Sponge Cakes, Genoise, Biscuit de Savoie, Biscuit Roulade, Ladyfingers, French Buttercreams
Class 3:  Creme Anglaise, Creme Brulee, Pots de Creme, Ice Creams, Meringues, Vacherin
Class 4:  Soufflés and Crepes
Class 5:  French Tart  Doughs, Pâte Sucrée (Sweet Dough), Pâte Brisée (All Butter Deluxe Dough), Méthode  de Fraisage (classical French mixing method)
Class 6:  Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 7: Pâte Feuilletée, Puff Pastry (Laminated Dough)
Class 8: Croissant and Danish (Yeasted Laminated Dough)
Class 9: Artesian Bread 1
Class 10: Artesian Bread 2

Upcoming Sessions

Sat 23

Winter Professional Baking 1: A 10 Class Series

February 23 @ 8:30 am - 2:30 pm
$500 – $1150
Mar 23

Spring Professional Baking 2: French Baking (10 Class Series)

March 23 @ 8:30 am - 12:30 pm
$500 – $1250
Sep 14

Fall Professional Baking 1: A 10 Class Series

September 14 @ 8:30 am - 12:30 pm
$500 – $1250