ACF French Pastry School-Designed Baker Training (Voucher Included)
Developed by the master bakers of The French Pastry School, this comprehensive, 100% online baking and pastry course delivers an immersive learning experience. This fully self-paced bundled training brings together four components: Introduction to Pastry Arts, Bread Baking Arts, Cake Baking & Decorating Basics, and the World Food Safety Organization Food Protection Manager (FPM) certification.
You will start with a 60-hour foundational course that introduces you to essential ingredients and core...
Learning method
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ACF French Pastry School-Designed Baker Training (Voucher Included)
Details + Objectives
Course code: GES632
What you will learn
- Understand how ingredients function and work together in baking, pastry, and decorating, including fats, sweeteners, flour, eggs, and other common products
- Produce a variety of finished gluten-free, vegan, and traditional baked good products and develop proper piping, folding, mixing, and rolling techniques
- Explain the basics of food safety fundamentals, including ways to prevent foodborne illness, and create an organized, efficient baking workspace
- Describe how ingredients function and work together, including fats, sweeteners, flour, eggs, and other common ingredients
- Compare and contrast key baking methods (creamed, whipped, liquid, and semi-liquid batters) and demonstrate proper dough-making, folding, mixing, rolling, and baking techniques
- Understand the role of foundational cake ingredients, the different techniques for a hot and cold process sponge, and the three types of buttercream (French, Italian, and Swiss)
- Practice covering a cake and cake board in rolled fondant as well as piping using buttercream and chocolate mediums
- Learn how to flood cookies with fluid royal icing, including practicing with royal icing runouts, wings, and collars
- Learn three-string work techniques (basic, Oriental, and Australian Extension) and recognize the proper consistency of gum paste, modified gum paste, and 50/50 paste
- Apply the advanced sugar paste decoration principles to make pearls, ombré effects, ruffles, frills, bas relief, embossing, and stamping
- Identify and use proper equipment and tools to make basic gum paste flowers and up to three three-dimensional figures for application to a sculpted cake
How you will benefit
- Gain training in advanced sugar artistry, classical cake assembly, artisan bread fermentation, and high-level regulatory safety—all in a single fluid pathway
- Earn American Culinary Federation Education Foundation (ACFEF)-approved continuing education hours (CEHs) for professional portfolio maintenance
- Prepare for food safety credentials across three industry safety tiers: Safe Food Handler, Essentials of Food Hygiene, and the leadership-level World Food Safety Organization (WFSO) Food Protection Manager certification
- Access instructional concepts designed directly by world-renowned French Pastry School master bakers Jacquy Pfeiffer and Sébastien Canonne, M.O.F.
- Complete over 30 separate practical cooking evaluations and structural assignments where you receive direct feedback from professional pastry chefs
- Immediately maximize bakery profits by mastering advanced yield management, menu engineering, retail packaging safety, and business-critical waste reduction formulas
- Demonstrate real-world operational and logistical readiness through dual, high-level culinary capstone showcases, like the custom Pop-Up Event and the structural Sculpted Cottage Cake project
How the course is taught
- Self-paced, online course
- 9 Months to complete
- Open enrollment, begin anytime
- 200 course hours
Instructors & Support
This is not an instructor-facilitated course; however, the program’s curriculum is authored and guided by an elite team of world-class chefs, educators, and food anthropologists with a combined total of over 125 years of professional foodservice and academic leadership experience. The development team features executive-level instructors and former administrators from elite traditional brick-and-mortar institutions, including Le Cordon Bleu Schools North America and the Culinary Institute of America (CIA).
Requirements
Prerequisites:
There are no perquisites to take this course.
There are no perquisites to take this course.
Requirements:
Hardware Requirements:
- This course can be taken on either a PC, Mac, or Chromebook.
Software Requirements:
- PC: Windows 10 or later.
- Mac: macOS 10.6 or later.
- Browser: The latest version of Google Chrome or Mozilla Firefox is preferred. Microsoft Edge and Safari are also compatible.
- Microsoft Word Online
- Adobe Acrobat Reader
- Software must be installed and fully operational before the course begins.
Other:
- Email capabilities and access to a personal email account.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
More About
About Certification: World Food Safety Organization’s Food Protection Manager (FPM) Exam
The primary purpose of the WFSO USA FPM Exam is the evaluation and certification of those candidates who wish to secure or maintain Food Protection Manager Certification in accordance with the criteria and standards established by the Conference for Food Protection, and the FDA Food Code. It is designed to test and assess food managers on knowledge, skills, and abilities relevant to the prevention of foodborne illness and meet the requirements for a Certified Person in Charge of a food service operation serving the public.
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