Class starts May 4th
Class starts May 4th
The French Pastry School Master Bakers have designed a new and comprehensive course with 25 units, 296 tasks, and 229 videos focused on Quick Breads, Artisan Breads, and Breakfast Pastries. The program will help you take an in-depth look at both food science principles and cornerstone ingredients, including their composition and role in each recipe within the course. The focus will then shift to the practical component, emphasizing technique and application with a wide range of breads and breakfast items made with chemical leaveners such as baking soda and baking powder. Finally, you will then move to more challenging tasks with an emphasis on science and methodology applied to artisan breads and breakfast pastries with various fermentations such as Biga, Poolish, Fermented Doughs, Sponge Starter, and Levain. This comprehensive course is designed to give you broad knowledge of the Art of Bread and baking in general.
Developed by the esteemed team of chef educators at the French Pastry School, including co-founders Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, James Beard Award-winning author, who are both recipients of the French Legion of Honour Award, this course has been developed with special attention to both knowledge and competency-based learning. The course will include dozens of assessment activities, including production activities that will be evaluated by the chefs with opportunities for direct student feedback and engagement.
Ancient Grain Bread
Baked Cake Doughnuts
Banana Pecan Bread with Oatmeal Streusel
Blue Cheese & Onion Scones
Buttery American Biscuits
Cherry and Vanilla Gateau Basque
Classic Apple Coffee Cake
Croissants & Chocolate Croissants
Dark Chocolate Cherry Cake
Fire Roasted Corn Bread Skillet with Honey Butter
Fried Ricotta Zepolle
Fundamentals of Enriched Doughs with Yeast
Gluten-Free Raspberry Pecan Muffins
Iconic French Canelés de Bordeaux
Irish Soda Bread
Moist Gingerbread Cake
Old Fashioned Sour Cream Doughnuts
Potato & Beer Bread
Provencal Fougasse Bread
Soft Salted Pretzels
Spinach & Feta Pie
Summer Berry Jam
Traditional French Baguette
Traditional Swiss Hazelnut Carrot Cake
Vegan Lime Cake
Whole Wheat Toast Bread
We have designed the recipe layout in a progression to build upon your baking knowledge from the essential recipes to the advanced. Our design offers the most comprehensive and well-rounded baking education. Our course comprises of basic skills, food science fundamentals, a library of instructional video recipes, practical activities, troubleshooting, written assessments, and a glossary of technical terms.
Recognized by the American Culinary Federation Education Foundation as an Approved Program for 80 Continuing Education Hours.
Our instructional tools are designed to help the student understand and master the science behind quick breads and breakfast pastries. The daily hands-on activities not only provide education about baking principles, but you will also duplicate the recipes and tasks at hand confidently. Our chefs and technical support team are here to guide the student through the entire process from one unit to another.
Our unique recipe troubleshooting system provides quick solutions and tips in addition to our guided support.
We hope that you enjoy your experience, success, and achievements.
While there are no formal prerequisites, the French Pastry School does have expectations that our students are active learners, have the desire to take the time to cook each week, and are self-motivated and excited to learn new subject matter. You will get the most out of this course if you practice regularly, which means there will be plenty of food to cook and share.
The course as designed should be completed in no more than 180 days from the start of the course.
We pride ourselves on providing students the support they need to become better, more confident cooks. There are many opportunities for interaction, engagement, and support throughout your course. As an instructor-guided course, you will have an opportunity to interact with our instructors in multiple ways. This includes regular live online Q&A sessions for our student community. Additionally, there are discussion forums to engage with classmates and your Rouxbe instructional team.
Your course is available on-demand 24/7 from any internet enabled device. The program is self-paced, meaning there are no specific dates to submit assignments or attend class. The only limitation is that you must complete the course within 180 days.
We will be proud to see you graduate and receive your Certificate of Completion to hang proudly on your wall! If you need some extra time to finish your course you can purchase a one-month extension for $69.99. This way you can take the extra time you need to complete the course and receive your certificate. If this is not feasible, or you are not concerned about receiving a Certificate of Completion, you will continue to have access to your course for as long as you wish. You just won’t be able to take the quizzes or upload assignments to our instructors for feedback.
A passing grade is 75%, something we are confident can be accomplished, as we will set you up for success in this course. Leave it to us to get you inspired and baking. We support you the whole way through!
Once you have paid the tuition for this course, 25% of it becomes immediately non-refundable. As for refunding your tuition, we understand that there are sometimes unfortunate circumstances that are beyond your control that may require you to withdraw from the course (e.g. medical condition). We of course want to be supportive during these situations so will work with you on a one-on-one basis to help. However, after 7-days of the course start, there are no refunds.