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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.

$3,600.00 (USD)

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schedule
                                200 Course Hrs
                            

                                Code
                                    GES632
                            
Voucher included
calendar_today
                                9 Months
                            
grid_onOpen enrollment
speedSelf paced

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Overview

Developed by the master bakers of The French Pastry School, this comprehensive, 100% online baking and pastry course delivers an immersive learning experience. This fully self-paced bundled training brings together four components: Introduction to Pastry Arts, Bread Baking Arts, Cake Baking & Decorating Basics, and the World Food Safety Organization Food Protection Manager (FPM) certification.

You will start with a 60-hour foundational course that introduces you to essential ingredients and core skills across baking, pastry, and decorating. Next, you will take an exciting 180-day deep dive into the technical world of baker's math, quick breads, and yeasted artisan loaves. Your training then advances to the art of presentation, covering more than 80 recipes, traditional buttercreams, and complex sculpted cakes.

The bread-baking arts sequence explores traditional and contemporary methodologies, helping you achieve technical competence in processing hot and cold process sponges, artisan pre-ferments (biga, poolish, and levain), yeasted enriched doughs, and classical laminated pastries like croissants and puff pastry. To complement your technical training, this cake decoration training bundle features an embedded food safety suite certified by the World Food Safety Organization (WFSO). This track guides you from initial safe handling practices and cross-contamination blockades up to food safety leadership principles and Hazard Analysis Critical Control Point (HACCP) system management.

The course culminates with a high-level capstone project, helping you showcase the modern cross-functional capabilities, artistic precision, and operational confidence demanded by elite commercial bakeries and luxury hospitality brands worldwide. This complete bundle provides the industry-recognized credentials you need to stand out in today's marketplace.

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

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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FAQs

What is the average salary of a baker?

According to Lightcast data, the median advertised salary for bakers in the U.S. is $38,500 per year as of June 2026. Earnings can vary based on experience, location, employer, and specialty. For professionals who specialize in desserts and pastries, the median advertised salary for pastry chefs is $50,000 per year as of June 2026.

What is a baker? What does a baker do?

According to the Culinary Institute of America (CIA), a baker is a skilled professional who creates a wide range of baked goods, including breads, rolls, bagels, muffins, doughnuts, cakes, and pastries. Bakers may work in a variety of roles, from preparing dough and monitoring ovens to developing recipes, managing production teams, and operating bakeries. The CIA notes that bakers are often generalists with expertise in fermentation, texture, and flavor development, allowing them to produce both sweet and savory baked goods. While bakers may create pastries and desserts, a pastry chef or pâtissier is a highly skilled culinary professional who specializes in the art and science of desserts and baked confections, with a greater focus on precision, presentation, and decorative techniques.

Does this course prepare you for a certification?

Yes. The course prepares for and includes a voucher for the World Food Safety Organization’s Food Protection Manager (FPM) certification exam.

How long does it take to complete this course?

After you register, you will receive 9 months to complete the course. The time allotted for completion has been calculated based on the number of course hours.

When can I start this course?

This course is open enrollment, so you can register and start the course whenever you are ready. Access to your course can take 24-48 business hours.

What if I don't have enough time to complete the course within the time frame provided?

The time allotted for course completion has been calculated based on the number of course hours. However, if you are unable to complete the course, contact the student advising team to see what options you may have available to work out a suitable completion date. Please note that an extension fee may be charged.

What kind of support will I receive?

Our courses are designed to accommodate various learning preferences. Depending on the course structure, you may get different forms of support. Self-paced courses are designed to be user-friendly and independent, minimizing the need for external support. In courses with instructors, our direct platform support feature includes opportunities for questions, discussions, and remediation, with email and phone support available for select courses. Our student advising team is available to guide you on program requirements and administrative requests, but they do not provide assistance with course content. Our goal is to provide you with the necessary support for success, whether it's through self-paced exploration, direct communication, or guidance from our advising team.

What happens when I complete the course?

Upon successfully passing the final exam, you will be awarded a certificate of completion from the school or organization that you registered through.

Am I guaranteed a job?

ed2go courses will help you gain the skills you need to obtain an entry-level position in most cases. However, you should always research the job market in your area before enrolling.

Can I get financial assistance?

ed2go courses are non-credit, so they do not qualify for federal aid, FAFSA, and Pell Grant. In some states, vocational rehab or workforce development boards may provide funding to take our courses. Additionally, you may qualify for financial assistance if you meet certain requirements. Learn more about financial assistance.

How can I get more information about this course?

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