Professional Baking Class Outline

Part One: Professional Baking

Class 1:

Outline, Introduction to Formulas & Measurements, Equipments, 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 & Waffles

Class 5:

Understanding Yeast Dough - Various Yeast Breads

Class 6:

Yeast Breads & Starter Breads - Part 2

Class 7:

Doughs - Sucre, Brisee, Sable, etc.  Sweet & Savry Tarts and Quiches

Class 8:

Assorted pies

Class 9:

Pate a Choux - Cream Puffs, Eclairs, Swans, Paris-Brest, Croquembouche, basic sugar work

Class 10:

Basic Sugar & 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:

Puff Pastry - Cream Horns, Palmiers, Sacristains, Papillon, Turnovers, Napoleons

Class 13:

Laminated Breads - Croissant, Danish & Classic Fillings

Class 14:

Meringues & Dacquoise - Gateau Concord, Marjolaine and Gateau San Rival

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:

Master Chocolate Class

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 (including Executive Pastry Chef Romain Lenoir of  The Peninsula Hotel, Beverly Hills; Pastry Chef Laurent Humbert from Peninsula Hotel,  BH & former Executive Pastry Chef of Le Bon Bread and ACE Alumni).

The ACE Professional Pastry Program includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A Grand 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, guest instructor/speaker cancellation or other emergencies.


Single Payment Option - $5,595.00 due upon enrollment.
Includes $495.00 non-refundable registration fee.

Installment Plan Option - $6,595.00
Includes $195.00 non-refundable registration fee.

$195.00 - Registration fee - Due upon enrollment

$3,000.00 - Installment Plan - Part 1 - Due upon enrollment

$2,000.00 - Installment Plan - Part 2 - Due before class #11

$1,400.00 - Installment Plan - Part 3 - Due before class #21


School Policy

Complete school uniform (chef's coat, chef's pants, skull cap, non-skid shoes) required to participate in class.

48 hour notice required if unable to attend Pro Baking class or will have to compensate food cost for make up class.

Certificates will only be given to students who complete the entire course including graduation requirements.






Register today!

Click below to sign up for our Pro Pastry progam.


For more information on
upcoming classes at ACE:

Call us today at:
(818) 887-CHEF

ACE, 21932 Ventura Blvd., Woodland Hills, CA 91364 Phone: (818) 887-CHEF (2433) Email: ©All Rights Reserved   |   Design: