Weekly study3 hours
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Learn How to Bake with BBC Good Food
Master the baking basics – from how to read a recipe to top cake baking tips
Are you a beginner baker keen to take your brownies to the next level? Or an experimental baking enthusiast looking to learn the science behind your best bakes?
This course offers both beginner and more advanced bakers alike the chance to learn the mechanics of common basic baking techniques, as well as delicious baking recipes to make – and eat!
Each class begins with a taste or texture investigation, equipment and ingredient run-down, and pain point troubleshooting for different bakes. At the end of each class, you’ll find recipes to try out your new skills!
Master basic bakes and dip your toe into baking science
2020 saw more of us than ever take to the mixing bowl while confined to our homes due to the COVID-19 pandemic.
From banana bread to pizza bases, baking gives cooks of all levels the chance to enjoy the mindful (and tasty) practice of making something from scratch.
On this course, you’ll learn the basic baking techniques for sponge cake, shortcrust pastry, white bread, tarts, pillowy meringues, and brownies.
Jazz up and improve your recipes when baking from scratch
A recipe is a static set of instructions, but it’s important to remember it can be open to interpretation.
You’ll learn how to annotate a recipe, add extras, and explain why each part of the recipe process works.
As you build your confidence, you’ll have the chance to share, advise, and collaborate on recipes with your fellow learners and Good Food experts.
Get insider baking tips and build your baking skills with BBC Good Food
BBC Good Food has over 30 years of culinary teaching experience and their course offers a wealth of knowledge to any budding baker.
You’ll move from easier bakes to the more technically difficult as you become comfortable with new ingredients and techniques week on week.
Beginner baking covers the techniques, skills and baking science that will help you improve your baking.
- Week 1 - How to make the lightest, airiest sponge cake
- Week 2 - Make an easy white bread dough that can be used as a loaf, rolls or pizza bases
- Week 3 - The secrets of crisp, tender shortcrust pastry tarts
- Week 4 - Fail-safe methods for making meringues
- Week 5 - How to use chocolate in recipes and the best ever brownie recipe.
Each class involves a taste or texture investigation, tips on the best equipment to use, and a look at how to choose ingredients. Plus we teach you to evaluate new recipes and anticipate and eliminate potential failure points.
Each class ends with a recipe to make and supplemental recipes to grow your baking repertoire. We will help you every step of the way.
What will you achieve?
By the end of the course, you‘ll be able to...
- Describe the techniques used in cooking, and in particular baking.
- Investigate the behaviours that they will create around them as they cook, the cultural role that baking plays in life and how to become better cooks.
- Research and compare recipes that they want to try, they will learn to evaluate what makes a good set of instructions.
- Interpret or "read" a recipe to see if it is workable, and to annotate it to improve it
- Explore new flavours and experiment with different ingredients and be brave when cooking
- Reflect on failure if it happens, assess possible causes and modify techniques.
- Produce baked goods throughout the course will therefore test the theory
Who is the course for?
This course is designed for beginner to intermediate bakers.
Whether you want to learn how baking works so you can be more experimental with your bakes, you’re looking to avoid unhealthy bakes and want to bake from scratch with family, you’re interested in becoming a baking hobbyist, or you’re an experienced baker and want to quantify your skill level while adding new abilities – this course has something for you.
What software or tools do you need?
To take part in this course you’ll need a functioning oven and some basic kitchen equipment. An electric whisk will be very useful.
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