Professional Baking

The ACE Professional Baking Program includes 30 in-class sessions & complete school uniform (monogrammed chef’s coat, chef’s pants, skull cap & apron). A Diploma is awarded to those who complete all three 10-week segments and pass the completed final project. We reserve the right to change class order, topic, recipes/techniques or tours as listed due to unforeseen circumstances such as unavailable ingredient(s), guest instructor/speaker cancellation or other emergencies.

Part One: Professional Baking

Class 1: Outline, Introduction to Formulas & Measurements, Equipment, Basic Syrups, Bases & Sauces
Class 2: Cookies – Types & Makeup Methods (Chocolate Chip, Oatmeal Raisin, Peanut Butter, Gingersnaps)
Class 3: Understanding Gluten, Soft vs Hard Flour, Quick Breads, Corn Breads & Muffins
Class 4: Doughnuts, Fritters, Pancakes and Waffles
Class 5: Understanding Yeast Dough – Various Yeast Breads Part 1
Class 6: Yeast Breads and Starter Breads – Part 2
Class 7: Doughs – Sucre, Brisee, Sable, etc., Sweet and Savory Tarts and Quiches
Class 8: Assorted Pies
Class 9: Pate a Choux – Cream Puffs, Eclairs,  Swans, Paris-Breast, Croquembouche, Basic Sugar Work
Class 10: Basic Sugar and Chocolate Garnishes, Plating Techniques, (Finals)

Part Two: Professional Baking

Class 11: International Cookies & Petits Fours Secs (Langues-de-Chat, French Macaroons, Madeleines, Florentines, Financier)
Class 12: Puff Pastry – Cream Horns, Palmiers, Sacristains, Papillon, Turnovers, Napoleons
Class 13: Laminated Breads – Croissant, Danish & Classic Fillings
Class 14: Meringues & Dacquoise – Gateau Concord, Marjolaine, Floating Island, Pavlova, and Vacherin
Class 15: Custards, Puddings, Mousses, Bavarians – Marquis au Chocolat, Ladyfingers, 3 Layer Chocolate Bavarois, Panna Cotta, Blanc Mange, Crème Caramel & Crème Brulee
Class 16: Strudel & Phyllo Doughs – learn how to stretch strudel dough for Apple Strudel, Baklava, Kataifi
Class 17: Cake Baking – White Cake, Pound Cake, Genoise, Chiffon, Devil’s Food, Angel Food
Class 18: Cake Class – Part 2
Class 19: Chocolate – Part 1 – tempering, molding, truffles, dipping
Class 20: Chocolate – Part 2 – assembly, chocolate transfers (Finals)

Part Three: Professional Baking

Class 21: Frozen Desserts (Fruit base vs Custards) & Souffles (Hot & Cold), Ice Cream, Granita
Class 22: Tiered Cakes – Part 1 (use of fondant, gum paste, frosting cakes, finishing, Italian Buttercream, etc.)
Class 23: Tiered Cakes – Part 2 (engineering of tiered cakes, piping, borders, flowers, textures, etc.)
Class 24: International Cakes/Tortes – Part 1 (Tres Leches, Pineapple Coconut Cake, & Panama Cake)
Class 25: European-style Cakes/Tortes – Part 2 (Dobos Torte, Opera Cake, Sacher Torte etc.)
Class 26: Team Practical & Individual Written Exam
Class 27: Marzipan, Nougatine, Petits Four, Pate de Fruit, Marshmallows
Class 28: Master Chocolate Class
Class 29: Special Requests and Seasonal Items
Class 30: Individual Final Project, Judging & Graduation

* There will be guest instructors featured throughout the course of the program (including Executive Pastry Chef Romain Lenoir of  The Intercontinental Hotel, Los Angeles; Pastry Chef Laurent Humbert from Peninsula Hotel,  BH & former Executive Pastry Chef of Le Bon Bread and ACE Alumni).

Single Payment Option – $5,595.00 due upon enrollment.
Includes $195.00 non-refundable registration fee.

Installment Plan Option – $6,595.00
Includes $195.00 non-refundable registration fee.
$195.00 – Registration fee – Due upon enrollment
$3,000.00 – Installment Plan – Part 1 – Due upon enrollment
$2,000.00 – Installment Plan – Part 2 – Due before class #11
$1,400.00 – Installment Plan – Part 3 – Due before class #21

School Policy
Complete school uniform (chef’s coat, chef’s pants, skull cap, non-skid shoes) is required to participate in class.
Students who are absent and fail to provide 24 hours advance notice will not receive a refund for missed classes but may make up missed classes in future programs based on space availability, plus food cost expense. Students who missed classes with advanced notice may make up missed classes in any future programs without incurring additional fees.
Certificates will only be given to students who complete the entire course including graduation requirements.

Click here for List of Instructors.

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