{"product_id":"digital-product-50","title":"Baking and Pastry Arts I Free Preview","description":"\u003ch2\u003eBaking I: Measurement, Technique, and the Science of Baking\u003c\/h2\u003e\n\u003cp\u003eMaster the science behind exceptional baking—not just the recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaking I\u003c\/strong\u003e is a comprehensive, \u003cstrong\u003efull-year secular high school elective\u003c\/strong\u003e designed for students in grades \u003cstrong\u003e9–12\u003c\/strong\u003e who want to understand \u003cem\u003ewhy\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp\u003eUnlike traditional cooking courses, this curriculum emphasizes \u003cstrong\u003eprecision, measurement by weight, baker's percentages, food science, and critical thinking\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003ch3\u003eCourse Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e🍞 Full-year high school elective (1 credit)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e📅 36 weeks • 4 days per week • 144 lessons\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e🧪 36 hands-on baking labs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e📖 36 worksheets with complete answer keys\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e🔍 36 research and mini-projects\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e📋 Complete grading rubrics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e🥐 Printable recipe cards\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e📚 Extensive collection of free online readings and instructional videos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e👨🍳 No previous baking experience required for either the student or parent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStudents Will Explore\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMeasurement by weight and baker's percentages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThe chemistry of baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGluten development and flour science\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChemical and biological leavening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuick breads and cakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eYeast breads and artisan loaves\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSourdough starters and fermentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCookies and dessert science\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePies, tarts, and pastry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eChoux pastry and laminated dough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCroissants and rough puff pastry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSavory baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFood safety and kitchen organization\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRecipe scaling and production planning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIndependent capstone baking projects\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eA Science-Based Approach\u003c\/h3\u003e\n\u003cp\u003eThis isn't simply a recipe collection.\u003c\/p\u003e\n\u003cp\u003eNearly 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 \u003cstrong\u003ehow\u003c\/strong\u003e to bake, but \u003cstrong\u003ewhy\u003c\/strong\u003e ingredients and techniques produce specific results.\u003c\/p\u003e\n\u003ch3\u003eParent-Friendly\u003c\/h3\u003e\n\u003cp\u003eDesigned specifically for homeschool families, this curriculum requires very little preparation from the parent. 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