Welcome to Bake Better Pro


This lesson presents an overview of some of the basic food science principles used in baking and pastry while helping you comprehend what factors make a baked product succeed or fail. We’ll explore the fundamentals behind pastry’s most commonly used ingredients while teaching you about their basic functions and how they interact with one another.

This lesson is approved by the Retail Bakers of America as an approved preparation course for the Certified Journey Baker Examination and the Certified Journey Decorator Examination.

Get your Free Supplemental PDF with this lesson below.