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” Hoffman. ENROLL »
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.
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
FAQ’s
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).
HOW DOES THE COURSE WORK?
Each new lesson will be sent right to your inbox and will be live on BakerBettie.com. 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 BakerBettie.com. 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)
41 Comments on “Baking Fundamentals Course Syllabus”
Am I the only one getting an error when trying to register?
Hi Cameron! I’m so sorry you have having issues enrolling! Quite a few people have enrolled so I’m not sure whats going on here. If its okay with you, I can manually add you to the roster!
THIS IS SO COOL!
Good for you, girl!
Thanks lady! Super excited!
Can’t wait!
Me too! So glad you are joining!
This is so exciting! Looking forward to April 30th!
I’m so excited too! Thanks for always being so supportive Christina! <3
Thank you so much Kristin. This is so generous of you. Am absolutely excited to watch your lessons!
Hi Lee! You are very welcome! So happy you are joining!
Can’t wait! The future courses looks great too. Thanks for doing this.
So happy you are joining Margaret!
Thanks for adding and acceptance to group , all the way from South Africa
So happy to have you join Salma!
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!
Hi Patty! I cannot wait either! So excited you have joined the class!
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
Hi Peter! I’m so glad you find my recipes easy to follow and helpful! Excited you will be joining the class! 🙂
Very best wishes for your new venture. It is great you are sharing your knowledge and skills. I look forward to seeing the lessons.
Thanks so much Chris! Happy you are joining!
Looking forward to this teaching.
So happy to have you join Marjorie!
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!
Hi Amanda! I am so glad that you are joining the course and that you have been finding my site useful! Can’t wait to dive in!
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
Hi Natalie! Thank you so much for joining! I agree, I always learn something new when I go back to the basics!
How do I enroll in other courses like cakes or candies or pies?
Hi Ksenia! Currently the only courses available are the free Baking Fundamentals course and a premium paid course for yeast breads. You can find all available courses here: https://bakerbettie.com/course-catalog/ New courses will be coming out next year so keep checking back!
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.
Very interesting
Let me know if you have any questions!
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.
Do you also have pastry lessons in 2021?
No in-person lessons scheduled right now due to the pandemic but I am hoping to restart that as soon as it’s safe. But I will continue to post more lessons, tutorials and recipes on my website and YouTube.
I am interested.
I’m so glad i found you. Regret that i was not interest in baking growing up. I didn’t realized how important baking until i got married and have kids. It’s fun and i can’t wait to learn many ideas and techniques, of course the basic too. Most of all, thanks for offering this for free. I’m new here.
Welcome! I hope you enjoy it!
Looking forward
When will a next course next in 2023? i am eager to learn more about making pastries.
I really love baking and want to learn more about baking
I wish to learn how to bake yeast breads.