Baker Bettie

Baking Fundamentals Course Syllabus


This is the course information and syllabus for the Baking Fundamentals Course. This is a free online baking course taught by chef instructor Kristin “Baker Bettie” HoffmanENROLL »

Welcome to Baking Fundamentals!

Welcome to your Baking Fundamentals Course! This is the first course in a series of online baking classes. In this course you will learn all of the basic knowledge needed to truly become a confident baking. This course will teach basic baking terminology, essential equipment and uses, ingredient functions, and a variety of other basic baking topics.

Enroll in the Course here »

Baking Fundamentals Course Syllabus

Wondering what you will learn in this course? This course will lay all of the groundwork in which the rest of the courses will be built off of. This basic baking knowledge is key in being a confident home baker!

  • Lesson 1: The Most Important Lesson I Learned in Culinary School!
  • Lesson 2: Basic Baking Equipment & Uses
  • Lesson 3: Basic Baking Terminology
  • Lesson 4: How to Read & Understand a Recipe
  • Lesson 5: How to Measure Everything
  • Lesson 6: All About Sugar
  • Lesson 7: All About Flours
  • Lesson 8: All About Gluten
  • Lesson 9: All About Fats
  • Lesson 10: All About Eggs
  • Lesson 11: All About Leavening
  • Lesson 12: Ingredient Temperature Guidelines


When Does the Course Start?

The Baking Fundamentals course launches on April 30, 2018. If you are enrolled in the course on or prior to this date, then you will take the course in real time as each lesson is launched. New lessons will launch every other day. This is a 4 week course.

You can sign up to take the course at anytime after it is launched. If you sign up after the live course ends (after May 25th, 2018) you can choose to receive the course lessons all at once to go through at your own speed, or to receive 3 a week (a 4 week time frame).

Enroll in the Course here »


Each new lesson will be sent right to your inbox and will be live on Each lesson will contain written material as well as a video which will review the lesson.

If you are taking the course in real time when it launches, there will be discussion in the Baker Bettie Community Group about each lesson. You can join this group by requesting access through this link. In this group you can engage with Baker Bettie as well as other classmates about the lessons. You can also share what you are baking, ask questions, and connect with other passionate bakers!

Will I Get a Degree of Certificate from this Course?

Baker Bettie’s Baking School courses are not accredited and you will not receive an official degree or certificate. You will, however, learn a lot!

Is there Homework for this Course?

There will be a few simple homework assignments which are always optional! These assignments will challenge you to practice the lesson and give you the opportunity to share with the class what you are baking!

There is also some additional reading will be recommended throughout. The additional reading will give you the opportunity to go even more in depth into some of the topics and will give you some more baking science information.

Meet your Instructor

Kristin “Baker Bettie” Hoffman is a trained chef and the baking instructor here at She has a passion for teaching basic baking techniques, foundational recipes, and approachable baking science.

After leaving her career as a private chef in Chicago, she choose to pursue her passion for making baking feel less intimidating. She currently works full time as an online baking instructor. Learn more about Kristin and her story here >>

Other Baking School Courses

Other courses will be launching all throughout 2018 and 2019! The other courses will be…

  • Quick Breads 
  • Pies
  • Cookies
  • Candies
  • Cakes
  • Pastries
  • Intro to Yeast Breads
  • Advanced Yeast Breads
  • Naturally Leavened Breads (Sourdough)

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32 comments on “Baking Fundamentals Course Syllabus”

  1. Am I the only one getting an error when trying to register?


    Good for you, girl!

  3. Can’t wait!

  4. This is so exciting! Looking forward to April 30th! 

  5. Thank you so much Kristin. This is so generous of you. Am absolutely excited to watch your lessons!

  6. Can’t wait!  The future courses looks great too.  Thanks for doing this.

  7. Thanks for adding and acceptance to group , all the way from South Africa

  8. I am enrolled and cannot wait!!!! I’ve loved your ideas/suggestions for recipes and think this is a stellar idea to have them in one place!

  9. Hi Baker Bettie
    I am looking so forward to receiving the information each week.
    You have already helped me with making scones. Your step by step instructions are so easy to follow and understand – I don’t look at the computer screen and ask myself what does she mean?
    Thank you for offering this course to the community!

    Peter C

  10. Very best wishes for your new venture.  It is great you are sharing your knowledge and skills.  I look forward to seeing the lessons.

  11. Looking forward to this teaching.  

  12. I’ve been baking for 5 years now, and sort of taught myself and built my skills through trial and error of what works and what doesn’t but only had a rough idea of the “why.” I was so thrilled to find your site about 6 months ago and learn some of the science behind baking. It’s made me much more confident! Now I can’t wait to learn more, I’m so excited about this course! 

  13. Can’t wait!!!Xxx
    I studied at the National Bakery School in London but I feel somewhat some parts where missed out – it’s always great to get right back to the basics understanding your ingredients and different methods etc Xx

  14. How do I enroll in other courses like cakes or candies or pies?

  15. Hi. Im super interested in baking but its quite hard for me to learn everything online. Im already 26 and dont have enough money to enroll in any culinary class and seminar in our country.. thats why im really excited to learn so much from you. I also want to thank you in advance for having this online course. It would really be a big help for me. I hope youll be more blessed by God. Again Thank you.

  16. Very interesting

  17. Woow this is beautiful, I’m humbled to be part of this school, I’m seeing myself learning a lot from this beautiful talented women.

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