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Culinary Arts 2: Baking, Pastry, and More!

Kitchen Associates - Sous Chef Career Pathway Course Units

Unit 1: The Basics of Baking

Although there are many specialties in the culinary arts, baking is among the most popular and versatile. Building a career in this field requires knowing some kitchen basics, including having a working knowledge of baking. After all, not only is baking the key to many delicious dishes, but it is also a great way to learn important skills such as how to measure properly, convert recipes, and maintain equipment. And once you’ve got these skills under your belt, you’ll be ready to delve into the wonders of baking!

Unit 2: Bread

Walk into your local bakery or the bakery section of your local supermarket and you will find many different kinds of bread. Some will be dark while others are light and fluffy. Others will be made of multiple grains or have a thick crust. But what creates these differences? And what makes them all bread? It all comes down to the ingredients, from the type of flour used to the amount of butter in the batter. We’ll explore the elements of bread and the chemistry that happens when they come together. Whether a time-consuming yeast bread or a basic quick bread, there is a lot to learn about this bakery staple!

Unit 3: Pies & Pastries

When you think about dessert, what comes to mind? Freshly baked pies? Fancy French pastries? Crisp cookies with gooey centers? A talented baker can make any of these with ease. Like bread, these desserts are all about the dough. They represent other ways in which bakery staples like flour, butter, eggs, and sugar can be arranged. But these baked goods are not just for dessert; there are plenty of meat-filled pies and pastries that make a hearty meal. Pies and pastries are great vehicles for fillings, particularly fruit and creams. Cookies can also take on many different flavors and textures, making them a diverse dessert category of their own. There are a lot of possibilities for dessert when baking!


Unit 4: Cake

Are you one of those people who thinks that cake is all about the frosting? Or are you the one eating your cake plain, fresh out of the pan? Or is a festive cupcake your go-to snack? When it comes to cake, there are a lot of choices and preferences. Whether it is making that perfect, moist, cake or creating a filling that takes the cake to the next level, a lot of ingredients go into making the perfect cake. From the basics of batter to the icing on the cake, we’ll explore them all. With so many flavors and ways to combine them, it’s no wonder there is a cake for every occasion!

Unit 5: Desserts

There is more to dessert than baked goods! Whether they are the star of the show or an important accent, knowing how to make dessert basics like custards and ice cream is an important part of any chef’s repertoire. Similarly, a working knowledge of chocolate in its various forms prepares you to make any number of tasty treats. Dessert elements like chocolate and caramel need a skilled touch because the chemical processes that give them the right taste and texture are easily derailed. But with a little practice, you’ll be on the path to making and presenting your desserts like professionals do!

Unit 6: Building a Career Around Dessert

Have you ever wondered how celebrity chefs got their start? Today, they play an important role in shaping the American culinary landscape. This has been true for decades and their innovations still define what is served everywhere from elite restaurants in Europe to your corner bakery. But shifts in the culinary world come from many places and identifying trends can be a great way to build a business, particularly in the baking and pastry arts. Having a trendy product is not enough though – it also takes a lot of business savviness. And, for those who do not necessarily want all the risks that come with owning a business, there are plenty of other career paths as well!