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ACF Pastry & Culinary Arts Training

Master professional baking, pastry arts, and culinary leadership in this self-paced online program. Learn kitchen safety, operations, and advanced baking and pastry techniques while completing the Related Technical Instruction (RTI) required for the American Culinary Federation's (ACF) Certified Fundamental Pastry Cook (CFPC) certification. Note: ACF certification exams are not included; only RTI courseware is provided.
ACF-Pastry-Culinary-Arts
$1,540.00 (USD)

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Overview

Objective

What you will learn

  • Understand the role of key pastry ingredients, including flour, fats, sweeteners, and eggs
  • Master foundational baking, pastry, and cake decorating techniques
  • Prepare a variety of desserts, including cakes, cookies, and other sweet treats
  • Apply professional food safety, sanitation, and HACCP principles in food preparation environments
  • Practice proper food handling, storage, workplace safety, and emergency procedures
  • Understand basic nutrition concepts, dietary guidelines, food labeling, and common food allergies
  • Adapt recipes to accommodate dietary needs and current nutrition trends
  • Explore the history, structure, and career opportunities within the hospitality and foodservice industry
  • Evaluate industry trends, professional standards, and customer service best practices
  • Develop the knowledge and skills needed for success in commercial baking and pastry settings

How you will benefit

  • Complete the ACF-aligned RTI coursework associated with the ACF Certified Fundamentals Pastry Cook (CFPC) pathway; additional ACF requirements, including exams and certification eligibility criteria, apply
  • Accumulate official training value recognized by national culinary employers and apprenticeship boards, mapped directly to global commercial standards and integrated professional ethics
  • Graduate with a robust digital portfolio of technical milestones—from precision knife work and mother sauces to specialized pastry arts—backed by 18 practical baking evaluations manually critiqued by professional chef instructors
  • Master specialized skills in candy making (chocolate truffles, caramels), churned frozen desserts, therapeutic menu modeling, allergen alternatives, and metabolic nutrition matrices
  • Gain high-level operational and kitchen design experience through a rigorous Capstone project focused on formatting and executing a live brunch showcase event
  • Access a comprehensive pastry and culinary foundation featuring 20 interactive units and 100 deep-dive video lessons via a 100% cloud-based, self-paced delivery track designed to fit around active work or school schedules

Outline

Requirements

Prerequisites

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