Baker & pastry cook
An 8-step baking roadmap: hygiene and precise weighing, yeasted breads, sponge and chiffon cakes, buttercream and whipped cream, birthday cake decorating, and French pastry (tarts, choux, croissants). Afterwards you can work in bakeries or hotels, or take custom cake orders from home. Suits detail-oriented, patient people.
Start here
Step 1: Hygiene, ingredients & precise weighing
One short lesson per step, 10–15 minutes on a phone. No sign-up needed.
Hands-on roadmap
Roadmap
- Step 1Lesson
Hygiene, ingredients & precise weighing
Keeping the bakery area clean, storing butter, cream and eggs; cake, all-purpose and bread flours; 0.1 g scales and thermometers; why measuring by cups ruins recipes.
No English content for this step yet.
- Step 2Skill
Yeasted bread: kneading, proofing, shaping, baking
Instant and fresh yeast, kneading to the windowpane stage, first and second proof by room temperature, shaping baguettes, brioche and sandwich loaves; even crust color.
Requires: Hygiene, ingredients & precise weighing
No English content for this step yet.
- Step 3Skill
Sponge, genoise & chiffon cakes
Whipping eggs, folding flour without deflating, baking chiffon without sunken bottoms or cracked tops; skewer testing; slicing layers for cream cakes.
Requires: Yeasted bread: kneading, proofing, shaping, baking
- Step 4Skill
Buttercream, whipped cream & frosting
Swiss and Italian meringue buttercream, dairy and non-dairy whipping cream; correct peaks, coloring; smooth sides and sharp edges; stopping cream melting in hot, humid weather.
Requires: Sponge, genoise & chiffon cakes
No English content for this step yet.
- Step 5Skill
Birthday cake decorating & piped flowers
Piping flowers with tips, writing on cakes, fruit toppings, chocolate drips; stacking tiers with supports; photographing cakes attractively for sales posts.
Requires: Buttercream, whipped cream & frosting
No English content for this step yet.
- Step 6Skill
French pastry: tarts, choux, croissants
Crisp tart shells that do not shrink, pastry cream, hollow choux puffs, laminating dough for croissants; controlling butter temperature, the usual cause of merged layers.
Requires: Birthday cake decorating & piped flowers
No English content for this step yet.
- Step 7Project
Project: fulfil 10 real cake orders
Build a menu and cost-based price list, take orders via Zalo or Facebook, schedule baking and delivery, pack with cooling, photograph and collect reviews from 10 customers.
Requires: French pastry: tarts, choux, croissants
No English content for this step yet.
- Step 8Assessment
Skills test & bakery job hunting
A 3-hour practical: one bread loaf, one smoothly frosted decorated cake, one batch of choux; a food hygiene quiz; a product photo portfolio for job applications.
Requires: Project: fulfil 10 real cake orders
No English content for this step yet.
