Baking

Course Overview: Baking 

For High School Students at True North Academy 

Course Titles: Baking 

Instructor: Tamara Pool 

Course Duration: Self-Paced 

Course Level: High School 

Course Description: Baking is a self-paced, project-based course designed for high school students who aspire to develop their baking skills. Using the King Arthur Baking Company Baking School: Lessons and Recipes for Every Baker as the source text, this course blends theoretical knowledge and practical application, providing students with an in-depth understanding of and experience with primary baking tools, recipes, ingredients, and methodology. 

Learning Objectives: By the end of the course, students will be able to: 

1. Follow a recipe. 
2. Understand the tools needed to follow the recipe and how to use them. 3. Demonstrate proper technique in a variety of baking skills. 
3. Understand basic interactions and ratios with baking ingredients. 
4. Complete a variety of bakes. 

Course Structure: The courses are divided into 15 modules each. Baking I features basic recipes in yeast and quick bread-making, pies, crumbles; formed, rolled, and bar cookies; and simple cakes with frosting. 

Baking II features other bakes using yeast dough, sourdough, savory tarts, and more complicated cakes, cookies, and pastries. 

Required Resources: Ebook or physical copy of Baking School by King Arthur Flour, various cooking tools, and a variety of basic ingredients. The student will also need the ability to take photos of bakes and upload the photos to the learning platform. 

Essential Tools: dough scraper, bench knife, measuring spoons, rubber or silicone spatula, balloon whisk, heat-resistant spoons, full-size sheet pans, parchment paper, digital scale.

Semester Completion Policy
All self-paced courses must be completed within the semester in which the student is enrolled. While students may work through the material at their own pace, access does not extend beyond the active semester. This policy helps students stay on track, maintain academic momentum, and ensures coursework aligns properly with transcript and credit requirements. We encourage families to plan ahead and schedule consistent time each week for successful completion.

Baking  Modules: 

16. Introduction to Baking, tools, measuring, and ingredients2. Basic Bread 
17. Sweet Bread 
18. Basic Butter Crust (Pie) 
19. Oat Crumble 
20. Lemon Shortbread Cookies 
21. Oat Chocolate Chip Cookies 
22. Snickerdoodles 
23. Florentine Bars 
24. Cream Drop Biscuits 
25. Blueberry Muffins 
26. Your Choice Quick Bread 
27. Chocolate Cake 
28. Yellow Cake 
29. Sugar Cookie Cutouts with Royal Icing 
30. Sourdough Start & Discard Bake 
31. Crusty Sourdough Bread 
32. Two Crust Pie 
33. Classic Quiche Custard 
34. Pasty or Meat Pie 
35. Your choice of hand-formed cookie 
36. Cream Scones 
37. Lemon Poppy Seed Bread 
38. Cocoa Streusel Coffeecake 
39. Vanilla Cupcakes 
40. Pizza Dough 
41. Ciabatta 
42. Bagels or Pretzels 
43. Your Choice Sourdough 
44. Your Choice Final Bake

Instructional Methods: 

• Textbook 
• Supplemental Videos 
• Optional Online Discussion Platform for Instructor/Peer Review and Q & A Forum ● Project-Based 

Assessment: Students' understanding and application of the leadership laws will be assessed through: 

• Following Instructions 
• Self-assessment when bakes don’t turn out correctly. Can the student identify what went wrong and explain how to avoid the error in the future or how to remedy the bake? 
• Upload of bake photos 
• Completion of bake summary worksheet for each bake 

Course Requirements: 

• Access to a computer with internet connectivity. 
• Basic proficiency in using digital tools and platforms. 
• Commitment to actively participate in all course activities and complete assignments.