Baking Fundamentals: Cookies, Cakes, Custards and More

Baking Fundamentals: Cookies, Cakes, Custards and More - Continuing Education at Seattle Central College

Class Overview

Would you like to be able to make a variety of beautiful and delicious baked treats with confidence? Gain fundamental skills and knowledge for baking in this hands-on class.

Learn about ingredients, interactions, and timings. We will discuss and try a variety of mixing methods, recipes and techniques for making a large variety of goods, such as: muffins, biscuits, sponges, chiffons, and angel food cakes; fillings such as pâte à choux, custards, and crèmes (including fouettée/Chantilly, légère, and diplomat); pastry doughs (pâte brisée, pâte sablée, and pâte sucrée), pies, tarts, layer cakes, frostings, meringue, and buttercreams; and specialty desserts.

Enjoy making several delectable baked goods, both sweet and savory. We will also discuss alternative ingredients for people with restrictive diets, food sensitivities, and food allergies.

Take advantage of the well-equipped student kitchen at Seattle Culinary Academy. Learn some of the most useful tips from an experienced chef, and develop practices for working in a clean, safe, and efficient way.

** A $50 materials fee will be due to the instructor.

Learning Objectives

Baking fundamentals (such as mixing methods) and techniques (such as making meringue and tempering batters)
How ingredients work and how and when to combine them successfully
Piping and decorating
Working with chocolate
Food safety and working in a clean and efficient manner

Who Might Enjoy This Class?

Home cooks who want to learn how to bake a variety of goods – no experience needed!
People who like to bake but have not had any formal training
Advanced bakers who want to hone their skills
Anyone interested in baking with alternative ingredients for restrictive diets, food sensitivities, and food allergies

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