Art of Baking Mastery Online Course

The Art of Baking Mastery Online Course is a comprehensive program designed for learners who want to excel in baking, bread making, chocolate creation, and food safety. This course equips participants with practical skills and theoretical knowledge required to produce high-quality baked goods, manage a professional kitchen, and launch food-related businesses successfully.

Participants will progress through structured modules, including Introduction to Bread Making, Equipment, Basics of Baking, Basic Techniques, Make Your Own Sourdough, Making Bread Using Straight Dough, More Recipes, and specialized courses on Chocolate Making, Converting to a Takeaway Kitchen, and Food Safety & Hygiene. The curriculum covers essential topics such as artisan bread techniques, chocolate from bean to bar, recipe development, food preparation, takeaway management, online ordering systems, legal compliance, HACCP standards, temperature control, contamination prevention, pest management, and staff training.

By completing this program, learners will gain expertise in bread baking, chocolate production, food safety practices, kitchen management, entrepreneurial skills, recipe experimentation, hygiene standards, and professional baking techniques. This training empowers aspiring bakers, chefs, and food entrepreneurs to create exceptional baked products while maintaining the highest quality and safety standards globally.

Learning Outcomes

1. Apply baking techniques to produce high-quality bread and pastries consistently.
2. Prepare artisan chocolate and desserts using professional methods effectively.
3. Implement food safety and hygiene standards in professional kitchens reliably.
4. Develop takeaway business strategies and manage online ordering systems efficiently.
5. Use kitchen equipment and baking tools safely and effectively every time.
6. Experiment with recipes to enhance creativity and professional baking skills.

*** Additional Gifts ***

• Free Life coaching Course

Course Curriculum

Module 01: Bread Making

• Module 01: Introduction to Bread Making
• Module 02: Equipment for Baking
• Module 03: Basics of Baking
• Module 04: Basic Techniques
• Module 05: Make Your Own Sourdough
• Module 06: Making Bread Using Straight Dough
• Module 07: More Recipes

Module 02: Chocolate Making

• Module 01: Introduction to Chocolate
• Module 02: Making Chocolate: From Bean to Bar
• Module 03: Chocolate Cake Recipes
• Module 04: More Recipes of Chocolate

Module 03: Converting to a Takeaway Kitchen

• Module 01: Starting a Takeaway Business
• Module 02: Going Online
• Module 03: Creating an Online Ordering System
• Module 04: Restructuring Management
• Module 05: Legal Requirements
• Module 06: Complying with COVID-19 Guidance

Module 04: Food Safety & Hygiene

• Module 01: Introduction to Food Safety
• Module 02: Roles and Responsibilities of a Food Supervisor and Policies
• Module 03: Laws and Legislation
• Module 04: Introduction to Food Safety Management Systems (FSMS) and HACCP
• Module 05: Implementation and Tools of FSMS
• Module 06: Food Poisoning Causes
• Module 07: Detecting and Preventing Contamination
• Module 08: Hazard Control
• Module 09: Food Poisoning in Detail and Illnesses
• Module 10: Food Toxins and Their Prevention
• Module 11: Food Handling Risks and Practices
• Module 12: Temperature Control
• Module 13: Recording Temperatures
• Module 14: Spoilt Food and Its Prevention
• Module 15: Design Aspects of Food Premises
• Module 16: Waste Disposal, Cleaning and Disinfection
• Module 17: Pest Management
• Module 18: Training and Supervising Staff Effectively