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ACF French Pastry School-Designed Baker Training (Voucher Included)

Gain immersive training in baking science, cake decorating, artisan bread baking, and food safety. Developed by master bakers and pastry professionals, this program covers bakery setup, over 80 cake styles, and a wide range of breads and doughs. Includes integrated World Food Safety Organization (WFSO) certifications.
ACF-French-Pastry-Sch-Dsgn-Baker-Train
$3,600.00 (USD)

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Overview

Objective

What you will learn

  • Understand how ingredients function and work together in baking, pastry, and decorating, including fats, sweeteners, flour, eggs, and other common products
  • Produce a variety of finished gluten-free, vegan, and traditional baked good products and develop proper piping, folding, mixing, and rolling techniques
  • Explain the basics of food safety fundamentals, including ways to prevent foodborne illness, and create an organized, efficient baking workspace
  • Describe how ingredients function and work together, including fats, sweeteners, flour, eggs, and other common ingredients
  • Compare and contrast key baking methods (creamed, whipped, liquid, and semi-liquid batters) and demonstrate proper dough-making, folding, mixing, rolling, and baking techniques
  • Understand the role of foundational cake ingredients, the different techniques for a hot and cold process sponge, and the three types of buttercream (French, Italian, and Swiss)
  • Practice covering a cake and cake board in rolled fondant as well as piping using buttercream and chocolate mediums
  • Learn how to flood cookies with fluid royal icing, including practicing with royal icing runouts, wings, and collars
  • Learn three-string work techniques (basic, Oriental, and Australian Extension) and recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
  • Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
  • Identify and use proper equipment and tools to make basic gum paste flowers and up to three three-dimensional figures for application to a sculpted cake

How you will benefit

  • Gain training in advanced sugar artistry, classical cake assembly, artisan bread fermentation, and high-level regulatory safety—all in a single fluid pathway
  • Earn American Culinary Federation Education Foundation (ACFEF)-approved continuing education hours (CEHs) for professional portfolio maintenance
  • Prepare for food safety credentials across three industry safety tiers: Safe Food Handler, Essentials of Food Hygiene, and the leadership-level World Food Safety Organization (WFSO) Food Protection Manager certification
  • Access instructional concepts designed directly by world-renowned French Pastry School master bakers Jacquy Pfeiffer and Sébastien Canonne, M.O.F.
  • Complete over 30 separate practical cooking evaluations and structural assignments where you receive direct feedback from professional pastry chefs
  • Immediately maximize bakery profits by mastering advanced yield management, menu engineering, retail packaging safety, and business-critical waste reduction formulas
  • Demonstrate real-world operational and logistical readiness through dual, high-level culinary capstone showcases, like the custom Pop-Up Event and the structural Sculpted Cottage Cake project

Outline

Requirements

Prerequisites

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