F26: Baking Essentials: From Cookies to Cake Decorating

In this online course,
students learn to identify and prepare a variety of cookie doughs, master both
stovetop and baked custards, and create Swiss and French meringues while
understanding differences in peak development. The class also covers essential cake-making
methods, emphasizing how gluten formation influences texture, as well as basic
cake decorating skills such as torting, leveling, crumb coating, and icing.
Additional topics include making German and Swiss buttercreams and piping
decorative elements, such as borders and roses. By the end of the course,
students gain a strong foundation in preparation methods and the ability to
execute a wide range of pastry techniques.

Class is taught entirely
online.  Students move through each
lesson at their own pace for 7 weeks. Each week, students
will be assigned 3-4 recipes.  They will
watch video demonstrations of the Chef making each recipe, then replicate.  As they bake, students will photograph their
work to document their progress, then upload it to Blackboard. Students
will meet with the instructor once per week for 30 minutes via Zoom for
constructive feedback and an opportunity for the Chef to answer questions. 

Curriculum:

Week 1: Mixing Methods/Cookies 1

Week 2: Mixing Methods/Cookies 2

Week 3: Meringues

Week 4: Custards

Week 5: Custards/Meringues

Week 6: Cakes

Week 7: Cake Decorating

Refund Policy

A full refund is available before the second week of the course. After that, there are no refunds. However, you may transfer your enrollment to another person.

Contact us at 617-353-9852 or foodwine@bu.edu with any additional questions.

Dates: September 02 – October 16, 2026

Tuition: $700