Some training providers offer home-based courses in cookie and confection fabrication.
Several training providers offer home-study courses in baking, including food service businesses, universities and culinary schools. The curricula of home-based classes include fundamental baking principles, baking theory, baking science and bread and pastry fabrication. Depending on the subject matter, class durations range from 20-minute webcasts to semester-long, three-credit hour courses.
Format
Most providers present classes in a step-by-step, Web-based instructional format that allows a student to work at her own pace. Depending on the training provider, the classes may contribute to continuing education credits for a professional guild, such as the American Culinary Federation.
Baking
Several training providers offer fundamental classes in baking techniques. Classes include basic yeast dough technique, mixing batter and fermentation and baking processes. More advanced coursework, which involves instruction in bread fabrication, commonly includes subject matter such as quick breads, rich dough and breakfast confections.
Specialty
Several food service organizations, such as flour manufacturers, offer free online baking courses that focus on specific competencies within baking. These courses include instruction in artisanal breads, bread machine operation and uses, and pastry plating and presentation.
University
Many public universities offer degree programs in baking and pastry arts online, including associate of occupational science and bachelor of arts. Some programs require minimum in-person meetings and administer most classes via live webcam. These programs allow lecture and theory classes, such as food safety and principles of baking, to be completed entirely online.
Other Classes
Training providers also offer classes that extend into related fields of baking. The classes commonly include instruction in classic and contemporary cakes, hearth and pan breads, and cake decorating and icing work. Other classes cover baking theory and the science of baking, and include subject matter such as time and temperature protocols for safe baked-good production, and managing bread's pH level in regard to freezer storage.
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