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National Baking School is one of first bakery schools in San
Diego, California. We offer small baking classes with a cap of 10 students
or less, with a tremendous amount of hands-on training preparing you
for your future. Start your bakery career here at National Baking School.
National Baking Schools have extensive pastry and baking classes where
you will learn all the secrets of a good baker. When you choose our Bakery
School, you will learn to develop your talents for professional baking,
pastry and cake decorating.
This entire program although referred to as "Basic Bakery" will accomplish
more than the essential knowledge for employment in either wholesale or retail
bakery establishments. National Baking Schools has a successful tract record
of job placement for their students and
our students
are sought after for employment.
In order to advance to National’s high end Pastry course, all of Basic Bakery
classes must be completed. |
Course 201 - Food Service
Industry, Sanitation and Safety - 10 hours
Your baking education starts with the current knowledge on how to be
successful in the food service industry by knowing how to make the
bakery operations
successful.
Sanitation & Safety have two sides, when both are carefully maintained
under the proper rules you will learn, your bakery job will be secure and
the food operation and your employer will be protected and you will advance
at a faster pace; otherwise failure can cause catastrophic liability and loss
of your bakery job. Sanitation and Safety will be observed throughout this
entire baking program and remember "clean
as you go".
Baking Class Outline:
1. THE FOOD SERVICE INDUSTRY
(A) A short history of modern food service
(B) The organization of modern kitchens
(C) Standards of professionalism
2. SANITATION
(A) Introduction to microbiology
(B) Food borne diseases
(C) Personal Hygiene
(D) Food handling, preparation, and storage all foods and meats, poultry & fish
3. SAFETY
(A) The safe workplace
(B) Preventing cuts, burns, fires and falls
(C) Preventing strains and injuries from lifting |
Course 202 - Baking
Tools & Equipment
- 10
hours
Bakery students will become acquainted with each item of equipment
used in Bakery operations
and their safe handling. As you progress in the baking class
a specific demonstration by National’s executive chef will me made on the proper
use of bakery tools and an explanation of each tool's purpose.
Baking Class Outline:
4. TOOLS and EQUIPMENT
(A) The confection oven operation
(B) The proofer
(C) The Mixer operation
(D) Pastry bags, pans, containers, molds, scales and tools of the
bakers trade
(E) Gas stoves |
Course 203 - Principles
of Baking - 50 hours
Bakery students will learn that all ingredients must be weighed
accurately, this is called precision ingredient mixing. There are different
flours
and grains used
in baking and students will learn the proper combinations for each recipe.
Students will learn basic baking formulas used in bread recipes. Baking
recipes
are the
foundation
of the
bakery
art and
this class
will
focus on many of the industry's baking standards. Baking school students
will learn different yeast products of lean and rich dough that are either
high or low in fat and sugars and rolled-in
yeast
dough
products.
Baking Class Outline:
5. PRINCIPLES of BAKING
(A) Yeast products types
(B) Mixing methods
(C) Steps in yeast dough production
(D) Bread and rolls formulas
(E) Braided breads and rolls
(F) French and Italian loaves
(G) Pizza Dough |
Course 204 - Breakfast
Pastries -
45 hours
Students will learn the primary fundamentals of baking breakfast
pastries and other sweet dough products that will be needed in any
breakfast restaurant
or bakery.
Baking Class Outline:
6. BREAKFAST PASTRIES
(A) Puff Pastry
(B) Croissant
(C) Cinnamon snails and knots
(D) Brioche
(E) Puff pastry breakfast items
(F) Danish fillings
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Course 205 - Cookies
- 20
hours
Baking school students will learn how to make different types
of sugar doughs for baking european, tea and puff pastry cookies.
Baking Class Outline:
7. Cookies
(A) Sugar dough
(B) European style cookies
(C) Tea Cookies
(D) Puff Pastry cookies
(E) Pettis Fours |
Course 206 -
Custards and Tarts - 20 hours
Students will learn to bake Tarts and Meringues and learn
how to make Custards, Creme Brule and Flan.
Baking Class Outline:
8. CUSTARDS & TARTS
(A) Different Custards, Flan
(B) Crème Brule pudding
(C) Tarts filled w/ custard
(D) Individual Tarts
(E) Lemon Meringue Tarts
(F) Meringues – 3 types
|
Course 207 - Cakes & Sponge
Cakes - 45 hours
Baking school students learn to bake cakes of many different types.
This baking class teaches students the basics of different types of
cake, icings, fillings and glazes.
Baking Class Outline:
9. Cakes & Sponge Cake
(A) Different sponge cakes formulas and methods bag
(B) Fillings for cakes
(C) Butter cream icing cream decoration and glazing cakes
(D) Icing & glazing cakes |
Course 208 - Piping & Decoration - 30
hours
Students will learn the art of cake decoration using a piping bag.
This class has a primary focus of teaching students the basics of cake
decoration and presentation.
Baking Class Outline:
10. Piping & Decorations
(A) How to use a piping bag for pastry and cake decoration
(B) Practice with butter cream cake decoration
(C) Various methods of using rolled fondant for cakes |
Course 209 - Individual
Plated desserts - 20 hours
Students will learn to make desserts that require plate presentation.
This class is for learning to make special desserts served primarily in
restaurants. All though their individual cost is low these desserts are
a high profit
center
and you will learn the art of presenting them.
Baking Class Outline:
11. Individual Plated Desserts
(A) Chocolate decorations
(B) Making sauces for desserts
(C) Preparing individual desserts
(D) Warm plated desserts |
Course 210 - Frozen
Desserts -
10 hours
Students will learn to make various types of ice creams and sorbets.
Learn to make and present frozen desserts that appeal to your customer's
sweet tooth.
Baking Class Outline:
12. Frozen Desserts
(A) Ice Cream & Sorbets |
Course 211 -
Baking and Dessert Demonstration - 24 hours
Baking school students have the opportunity
to show their knowledge of dessert preparation, decoration and presentation. This
class is designed to give students the hands on training of creating
a plated dessert just like a baker or chef would prepare it for a
customer.
Baking Class Outline:
13. Dessert Demonstration
(A) Students to perform from scratch a plated dessert
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Course 212 -
Bakery Job Preparation - 10 hours
This entire
program although referred to as Basic Bakery will accomplish more
than the essential knowledge for employment in either wholesale or
retail establishments. National baking school has a successful tract
record of job placement for their students and our students are sought
after for employment. In order to advance to National’s high end Pastry
course, Basic Bakery must be completed.
Baking Class Outline:
14. Bakery Job Preparation
(A)
Bakery Job Search Instruction - Weekly Review and Test
(B) Bakery Job Interview Technique - Student Resumes
(C) Keeping & Advancing on the Job
Graduation Day -
National Baking School students will have completed
a total of 294 hours of bakery training and receive their graduate credential
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