Baking and Pastry Arts I Free Preview

Baking I: Measurement, Technique, and the Science of Baking

Master the science behind exceptional baking—not just the recipes.

Baking I is a comprehensive, full-year secular high school elective designed for students in grades 9–12 who want to understand why baking works, not simply follow instructions. Through hands-on labs, scientific experimentation, and real-world baking techniques, students develop the knowledge and confidence to create everything from artisan breads and sourdough to pastries, pies, cookies, and croissants.

Unlike traditional cooking courses, this curriculum emphasizes precision, measurement by weight, baker's percentages, food science, and critical thinking. Students learn to troubleshoot recipes, analyze results, and apply professional baking techniques while building skills that transfer to home kitchens, culinary programs, and future careers in food service.

Course Features

• 🍞 Full-year high school elective (1 credit)

• 📅 36 weeks • 4 days per week • 144 lessons

• 🧪 36 hands-on baking labs

• 📖 36 worksheets with complete answer keys

• 🔍 36 research and mini-projects

• 📋 Complete grading rubrics

• 🥐 Printable recipe cards

• 📚 Extensive collection of free online readings and instructional videos

• 👨🍳 No previous baking experience required for either the student or parent

Students Will Explore

• Measurement by weight and baker's percentages

• The chemistry of baking

• Gluten development and flour science

• Chemical and biological leavening

• Quick breads and cakes

• Yeast breads and artisan loaves

• Sourdough starters and fermentation

• Cookies and dessert science

• Pies, tarts, and pastry

• Choux pastry and laminated dough

• Croissants and rough puff pastry

• Savory baking

• Food safety and kitchen organization

• Recipe scaling and production planning

• Independent capstone baking projects

A Science-Based Approach

This isn't simply a recipe collection.

Nearly every lab is designed as a controlled experiment, allowing students to test variables, compare outcomes, troubleshoot failures, and discover the scientific principles behind successful baking. By the end of the course, students understand not only how to bake, but why ingredients and techniques produce specific results.

Parent-Friendly

Designed specifically for homeschool families, this curriculum requires very little preparation from the parent. Weekly lesson plans, detailed instructions, printable resources, and easy-to-follow grading rubrics allow students to work independently while parents simply provide ingredients, supervise kitchen safety during labs, and grade completed work.

Perfect For

• Homeschool high school students

• Students interested in culinary arts

• Future pastry chefs

• Family and Consumer Sciences electives

• Career & Technical Education (CTE)

• Students preparing for culinary school

• Independent learners who enjoy hands-on learning

Whether your student dreams of opening a bakery, attending culinary school, or simply wants to become an exceptional home baker, Baking I provides a rigorous, engaging, science-based foundation that goes far beyond following recipes. By the end of the year, students will have mastered professional baking techniques while building confidence, critical thinking skills, and a portfolio of real culinary accomplishments.