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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

Outline

ACF French Pastry School-Designed Baker Training 

Part 1: Pastry Arts

  • Introduction to Pastry Arts
  • Introduction to French Pastry and Baking
  • Prepare Your Kitchen
  • Kitchen Basics
  • Basic Baking and Pastry Skills
  • Cookies: Basic
  • Quickbreads & Breakfast Items
  • Sweet Snacks: Pound Cake
  • Sweet Snacks: Bars
  • Cookies: Decorated
  • Introduction to Bread: Loaf Pan Bread
  • Breads: French Breads and Italian Breads
  • Breakfast Pastries: Yeasted Enriched Doughs, Yeasted Laminated Doughs, Laminated Doughs
  • Tarts and Pies: Fruit Pies, Apple Tarts, Almond Cream Tarts
  • French Pastries: Crepes & Chouquettes
  • Cookies: Macarons
  • French Pastries: Dark Chocolate Mousse & Vanilla Crème Brulé
  • Frozen Dessert: Vanilla Ice Cream
  • Candies and Confections
  • Brunch Celebration Buffet and Final Assessment

Part 2: Bread Baking Arts

  • Introduction to Bread Baking Arts
  • Basics of Baking & Baking Skills
  • Prepare Your Home Bakery
  • Cornerstone Ingredients
  • Breakfast Pastries
  • Creamed Batters
  • Liquid Batters & Choux Paste
  • Whipped Batters
  • Biscuits, Cornbread & Scones
  • Doughnuts & Beignets
  • Specialties
  • Gluten-Free & Vegan
  • French Favorites
  • Mid-Term Assessment
  • Flour, Yeast, Water, Salt
  • Laminated Doughs
  • Yeasted Laminated Doughs
  • Baked Enriched Dough with Yeast
  • Fried Enriched Dough with Yeast
  • Breads Using the Direct Method
  • Biga & Sponge Fermentation
  • Poolish Fermentation
  • Fermented Dough
  • Levain Fermentation
  • Capstone and Final Assessment

Part 3: Cake Baking and Decorating

  • Introduction to Cake Baking and Decorating Arts
  • Basics of Baking & Baking Skills
  • Prepare Your Cake Decorating Studio
  • Cornerstone Ingredients
  • Sponges
  • Fillings & Frostings
  • Buttercream Piping
  • Building a Buttercream Cake
  • Rolled Fondant Making & Covering a Cake
  • Royal Icing Floodwork
  • Flood Work on Cakes
  • Advanced Royal Icing Piping
  • Gum Paste: Making Simple Decorations
  • Advanced Sugar Paste Decorations
  • Beginner Gum Paste Flowers
  • Advanced Gum Paste Flowers
  • Packaging, Cutting, and Serving Cake
  • Modeling Chocolate Figurines
  • Intro to Sculpted Cakes: Preparing the Components
  • Capstone: Making a Sculpted Cottage Cake

Part 4: World Food Safety Organization Food Protection Manager (FPM)

  • WFSO Safe Food Handler
  • The Essentials of Food Hygiene
  • Food Protection Manager Certification Prep

Requirements

Prerequisites

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