Professional Baking

Watch for the updated BAKING outline to include classic and modern techniques.

The ACE Professional Baking Program includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A Diploma is awarded to those who complete all three 10-week segments and pass the completed final project. We reserve the right to change class order, topic, recipes/techniques or tours as listed due to unforeseen circumstances such as unavailable ingredient(s), guest instructor/speaker cancellation or other emergencies.

Part One: Professional Baking

Class 1: Outline, Introduction to Formulas & Measurements, Equipment, Basic Syrups, Bases & Sauces
Class 2: Cookies – Types & Makeup Methods (Chocolate Chip, Oatmeal Raisin, Peanut Butter, Gingersnaps)
Class 3: Understanding Gluten, Soft vs Hard Flour, Quick Breads, Corn Breads & Muffins
Class 4: Doughnuts, Fritters, Pancakes and Waffles
Class 5: Understanding Yeast Dough – Various Yeast Breads Part 1
Class 6: Yeast Breads and Starter Breads – Part 2
Class 7: Doughs – Sucre, Brisee, Sable, etc., Sweet and Savory Tarts and Quiches
Class 8: Assorted Pies
Class 9: Pate a Choux – Cream Puffs, Eclairs,  Swans, Paris-Breast, Croquembouche, Basic Sugar Work
Class 10: Basic Sugar and Chocolate Garnishes, Plating Techniques, (Finals)

Part Two: Professional Baking

Class 11: International Cookies & Petits Fours Secs (Langues-de-Chat, French Macaroons, Madeleines, Florentines, Financier)
Class 12: Laminated Breads – Croissant, Danish & Classic Fillings
Class 13: Meringues & Dacquoise – Gateau Concord, Marjolaine, Floating Island, Pavlova, and Vacherin
Class 14: Puff Pastry – Cream Horns, Palmiers, Sacristains, Papillon, Turnovers, Napoleons
Class 15: Custards, Puddings, Mousses, Bavarians – Marquis au Chocolat, Ladyfingers, 3 Layer Chocolate Bavarois, Panna Cotta, Blanc Mange, Crème Caramel & Crème Brulee
Class 16: Strudel & Phyllo Doughs – learn how to stretch strudel dough for Apple Strudel, Baklava, Kataifi
Class 17: Cake Baking – White Cake, Pound Cake, Genoise, Chiffon, Devil’s Food, Angel Food
Class 18: Cake Class – Part 2
Class 19: Chocolate – Part 1 – tempering, molding, truffles, dipping
Class 20: Chocolate – Part 2 – assembly, chocolate transfers (Finals)

Part Three: Professional Baking

Class 21: Frozen Desserts (Fruit base vs Custards) & Souffles (Hot & Cold), Ice Cream, Granita
Class 22: Tiered Cakes – Part 1 (use of fondant, gum paste, frosting cakes, finishing, Italian Buttercream, etc.)
Class 23: Tiered Cakes – Part 2 (engineering of tiered cakes, piping, borders, flowers, textures, etc.)
Class 24: International Cakes/Tortes – Part 1 (Tres Leches, Pineapple Coconut Cake, & Panama Cake)
Class 25: European-style Cakes/Tortes – Part 2 (Dobos Torte, Opera Cake, Sacher Torte etc.)
Class 26: Team Practical & Individual Written Exam
Class 27: Marzipan, Nougatine, Petits Four, Pate de Fruit, Marshmallows
Class 28: Italian Classics
Class 29: Special Requests and Seasonal Items
Class 30: Individual Final Project, Judging & Graduation

* There will be guest instructors featured throughout the course of the program.


Call (818)887-CHEF (2433) or email to sign up or to schedule a one-on-one consultation.