Format: Hybrid (Online + Practical Labs)
Level: Advanced Pastry Chefs, R&D Chefs, Culinary Professionals
Duration: 6 months | 24 weeks | ~160 hours
Weekly Load: 4–6 hours
Certification: Certified Pastry & Baking Science Specialist (CPBSS)
By the end of this program, participants will be able to:
• Understand the chemistry and physics behind baking and pastry
• Master dough, batter, and pastry transformations
• Apply leavening, emulsification, and gelatinization techniques
• Create consistent textures and flavor profiles in baked goods
• Integrate modernist techniques into traditional pastry
• Document recipes and baking experiments using WRID standards
• Conduct R&D projects and sensory analysis for new products
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Fundamentals of Baking Chemistry | 2 weeks | Flour types, gluten formation, starch gelatinization, sugar behavior |
| 2 | Yeast & Fermentation Science | 4 weeks | Leavening, proofing, enzymatic activity, sourdough microbiology |
| 3 | Pastry Fats & Emulsions | 3 weeks | Butter, margarine, shortening, lamination, emulsion stability |
| 4 | Chocolate & Confectionery Science | 3 weeks | Tempering, crystallization, cocoa butter polymorphism |
| 5 | Sugar & Caramelization | 3 weeks | Sugar chemistry, candy stages, syrups, crystallization control |
| 6 | Modernist Techniques in Pastry | 3 weeks | Foams, gels, mousses, sous-vide custards, textural contrasts |
| 7 | Sensory & Texture Evaluation | 2 weeks | Mouthfeel, flavor balance, visual appeal, texture profiling |
| 8 | Lab & Capstone Project | 4 weeks | Recipe development, R&D, final pastry menu, documentation |
Laminated doughs: croissants, puff pastry, Danish
Sourdough and yeast-leavened breads
Chocolate tempering and ganache preparation
Sugar stages: caramel, hard crack, soft ball, inverted sugar
Emulsified mousses, custards, and dessert foams
Gluten-free and alternative flours experimentation
Texture & sensory analysis with structured evaluation
| Component | Weight |
|---|---|
| Weekly practical assignments & baking experiments | 20% |
| Mid-term quiz on pastry chemistry | 20% |
| Applied Lab Projects (3 pastry creations) | 30% |
| Final Capstone: Multi-item pastry menu + R&D report | 30% |
Capstone Deliverables:
✅ R&D logbook & recipe documentation (WRID format)
✅ Sensory & texture analysis sheets
✅ Final multi-course pastry tasting menu
✅ Lab & plating photos
Precision scales & thermometers
Ovens with temperature control
Stand mixers, proofing cabinets
Chocolate tempering machines
Pastry molds & silicone mats
Emulsion & siphon tools
Pastry R&D Chef
Executive Pastry Chef
Product Developer — Bakery & Confectionery
Culinary Educator — Baking Science
Sensory & Texture Analyst
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS modules + PDFs + quizzes | $440 |
| Guided | Live labs + peer review + project feedback | $1,300 |
| Premium | 1-on-1 mentorship + lab certification + capstone | $3,250 |
Regional adjustments (UAE / EU) applicable
Pastry & baking lab workbook
WRID recipe documentation sheets
Sensory & texture evaluation templates
Access to international baking science community
Capstone tasting event guide
“Art of Pastry” — 5-Course Menu
Croissant & Danish lamination showcase
Sourdough bread with fermented butter
Chocolate dessert with tempered ganache & praline
Caramelized sugar-based plated dessert
Modernist mousse with flavor & texture contrasts
Title: Essentials of Pastry & Baking Science
Duration: 8 weeks | ~36 hours
Delivery: Online + optional hybrid lab
| Mode | Price |
|---|---|
| Online Guided | $350 |
| Hybrid (1-day lab) | $700 |
| Premium | $1,400 |
Modules:
Fundamentals of flour, sugar, fat, and eggs
Yeast & fermentation basics
Simple chocolate & sugar techniques
Basic modernist pastry techniques
Mini tasting menu (1–2 items)
Final project: create 1 signature pastry
Badge: Pastry & Baking Micro-Specialist
Lab workbook & recipe templates
Sensory & texture evaluation sheets
Capstone pastry menu & R&D documentation
Digital portfolio
Photos/videos of lab creations
