{"id":22450,"date":"2022-05-16T05:00:17","date_gmt":"2022-05-16T10:00:17","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=22450"},"modified":"2025-10-03T13:45:15","modified_gmt":"2025-10-03T18:45:15","slug":"what-can-you-learn-in-baking-school","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/what-can-you-learn-in-baking-school\/","title":{"rendered":"What Can You Learn in Baking School?"},"content":{"rendered":"

Maybe you\u2019re an experienced baker who knows the difference between a poolish and a biga, but you\u2019re looking to refine your baking skills. Or perhaps you\u2019re just getting started with baking, and your technique and knowledge don\u2019t quite match your passion.<\/p>\n

No matter the case, you\u2019ve started exploring the option of a formal education. However, before you commit, you might like to know more about what baking school can teach you.<\/p>\n

Here are some subjects that students in Escoffier\u2019s Baking and Pastry program can explore.<\/p>\n

The Science of Baking<\/h2>\n

If you\u2019re interested in baking school<\/a>, you might already know that baking is more of a science than cooking. Sure, there are still some artistic elements involved, but understanding the chemistry behind a dough rising or what makes a cookie chewy vs. crumbly can allow for successful experimentation.<\/p>\n

Escoffier baking students can explore this type of science during the Fundamentals of Baking and Pastry course. By spending time creating various doughs, sauces, crusts, and custards, they can practice their ability to recognize how precise measurement and temperature control are crucial to the success of a dish.<\/p>\n

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\"Escoffier\u201cSchool can teach you each ingredient\u2019s function and the science and chemistry so that you understand what\u2019s happening. And when something does go wrong, you can recognize it and prevent that from happening in the future.\u201d*
\nAnne Lanute, Escoffier Executive Chef<\/strong><\/p><\/blockquote>\n<\/div>\n

Not only can baking school provide the opportunity to see what success looks like, but it also can offer a safe arena for failure. Imagine you overmix a batter and end up with a dense rather than fluffy cake. If you make this mistake while working at a bakery, it may cause panic or upset customers. However, in baking school, it\u2019s just another opportunity to learn!<\/p>\n

If you have a hard time understanding the nitty-gritty details of the chemistry, biology, and physics of baking, you\u2019re not alone. However, rather than struggle and become frustrated, you can turn to your Chef Instructors<\/a> for insight and further explanations.<\/p>\n

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\"Jen\u201cAs a former student here I learned early on that baking is actually a true science. Learning the \u2018why\u2019 behind the ingredients being used, understanding why a certain technique is being used, allows you as a student to strengthen your skills. Understanding all the ins and outs of ingredients and techniques allows you to take your skills to the next level and even allows you more creative freedom to start creating your own recipes. So never stop asking \u2018Why?\u2019\u201d
\nChef Jen Gross, Pastry Lead Chef Instructor<\/strong><\/p><\/blockquote>\n<\/div>\n

How to Handle Different Doughs<\/h2>\n

Whether you\u2019re interested in the sweet or savory side of things, baking school can introduce you to different types of doughs as well as the intricacies of each one.<\/p>\n\"Chef\n

Students in Escoffier\u2019s in-person and online baking school<\/a> can discover how to mix, shape, proof, and bake various types of yeasted breads, including brioche and whole grain loaves. However, they don\u2019t just complete the steps, they can also explore the why behind each action.<\/p>\n

Since bread can be mysterious and intimidating, students dive into details such as percent hydration levels, gluten formation, and the differences between cold proofing and warm proofing.<\/p>\n

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\u201cI went into that class with such an incredible desire to learn how to make bread while also having a paralyzing fear that I was never going to figure bread out. Not only did I get over that fear from the first week on, but I am so passionate about bread now that I am planning to incorporate it into my business plan.\u201d*
\nMegan Acurso, Online Pastry Arts Graduate<\/strong><\/p><\/blockquote>\n<\/div>\n

Along with exploring the individual steps required to produce a tasty loaf of bread, students can also practice a crucial skill for bread bakers: time management<\/a>. For example, students may explore how to execute time-sensitive steps like shaping and baking loaves while also making the most of their time when the dough is proofing.<\/p>\n

While bread is a crucial part of baking, any baker knows it\u2019s just one type of dough. That\u2019s why Escoffier\u2019s Baking and Pastry Arts program also introduces students to puff pastry, laminated doughs, and cookie doughs.<\/p>\n

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