Professional Baking


Part 1: Professional Baking

Class 1:  Outline, Safety and Sanitation, 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
Class 6:  Yeast Breads & Starter Breads – part 2 (including Pan Dulce)
Class 7:  Pate a Choux – Cream Puffs, Eclairs, Swans, Paris-Brest, Croquembouche, basic sugar work
Class 8:  Doughs – Sucre, Brisee, Sable etc., Sweet & Savory Tarts & Quiches
Class 9:  Assorted Pies
Class 10: Basic Sugar & Chocolate Garnishes, Plating Techniques

Part 2: Professional Baking

Class 11: International Cookies (Langues-de-Chat, French Macarons, Madeleines, Florentines, Financier)
Class 12: Meringues & Dacquoise – Gateau Concord, Marjolane, Floating Island, Pavlova and Vacherin
Class 13: Puff Pastry – Cream Horns, Palmiers, Sacristains, Papillon, Turnovers, Napoleons
Class 14: Laminated Breads – Croissant, Danish & Classic Fillings
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 & Phylo 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: Tiered Cakes – part 1 (use of fondant, gum paste, frosting cakes, finishing, Italian Buttercream, etc.)
Class 20: Tiered Cakes – part 2 (engineering of tiered cakes, piping, borders, flowers, textures, etc).

Part 3: Professional Baking

Class 21: Chocolate Part 1 – tempering, molding, truffles, dipping
Class 22: Chocolate Part 2 – assembly, chocolate transfers

Class 23: Frozen Desserts (Fruit Base vs Custards) & Souffles (Hot & Cold), Ice Cream, Granita
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, etc.)
Class 26: Team Practical & Individual Written Exam
Class 27: Nougatine, Petits Four, Pate de Fruit, Marshmallows
Class 28: Italian Classics
Class 29: Individual Final Project, Judging & Graduation
Class 30: Summary and Analysis


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

Additional activities may include (COVID restrictions permitting): Tour of Santa Monica Farmers Market, Kitchens of Hotels/Pastry Shops and/or Bakeries.


The ACE Professional Baking Program includes 30 in class sessions and complete 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 as listed due to unforeseen circumstances such as unavailability of ingredients, guest instructor/speaker cancellation or other emergencies.

      Morning Section Hours:  9:00 am-2:00 pm

Evening Section Hours:   6:00 pm – 11:00 pm