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Cookies & Biscuits for Intermediate level bakers


Course

This course will give you an understanding of ingredients and processes and how they interact in cookies and biscuits. Different kinds of raw materials such as flours, sugars and syrups , fat, leavening and liquids will be discussed.

The course consist of 12 modules, each containing both written materials as well as videos for an optimal learning experience.

General:

  • Introduction
  • Product classification

How the cookies and biscuits fit in the vast array of bakery products from the perspective of proportions as well as processing.

Ingredients:

  • Flour
  • Liquids
  • Sugar
  • Fats & Oils
  • Leavening

The key items that determine quality and how they can influence your product from the aspect of volume, colour, structure, texture and of course taste.

Processing:

  • Mixing
  • Baking &  Cooling

How ingredients transform into your final product.

Practice:

  • Cookies (Shortbread, Chocolate Chip)
  • Biscuits (Maria, Gingerbread, Muesli)

In the practical part we will explain to you some backgrounds, after which you are requested to execute and discuss a few recipes.

Final

  • Graduation

The way you have fulfilled the practical and the discussion thereof will be combined with your theoretical performance: if you achieve 70% and above you will receive a digital certificate. Every week we will automatically unlock the next module.

 

Here is the course outline:

1. Introduction video

5 min

Introduction by your course instructor. What can I expect from this course?

Section Duration
pageText Introduction video 5 min

2. Product Classification

16 min

The quality of a finished product is a reflection of it's raw materials. Understanding which bakery product belongs to what category.

Section Duration
pageText Lesson 1 16 min
pageText Background on Product Classification
quiz Product Classification

3. Flour

58 min

Introduction to different kind of flours and their interactions.

Section Duration
pageText Lesson 1 12 min
pageText Lesson 2 8 min
pageText Lesson 3 6 min
pageText Practical demonstration on hydration of flours 32 min
pageText Background on Flour
quiz Learning quiz on Flour and Grains

4. Introduction to Liquids

10 min

Introducing various liquids used in baking. Water, milk and egg.

Section Duration
pageText Introduction to Liquids presentation 10 min
pageText Background on Liquids
quiz Learning quiz on Liquids

5. Sugar

42 min

Introduction to sugars and syrups used in baking. Recognise different qualities and understand to some extend how the work/ function in Baking

Section Duration
pageText Lesson 1 11 min
pageText Practical demonstration of sugars 8 min
pageText Lesson 2 11 min
pageText Practical demonstration of syrups 4 min
pageText Lesson 3 8 min
pageText Background on Sugars
quiz Learning quiz on Sugar

6. Fats & Oils

27 min

Introduction to Fats & Oils. Explaining differences in fatty acid profiles, melting behaviour and sources.

Section Duration
pageText Lesson 1 10 min
pageText Lesson 2 17 min
pageText Background on Fats & Oils
quiz Learning quiz on Fats and Oils

7. Introduction to Leavening

32 min

Introducing Baking Powders and mechanisms

Section Duration
pageText Introduction to leavening Lesson 1 7 min
pageText Introduction to leavening Lesson 2 12 min
pageText Demonstration video on leavening 13 min
pageText Background on Leavening
quiz Learning quiz on Leavening

8. Mixing

13 min

In this lesson we discuss different mixing tools and methods as well as different dough types in order for you to understand how to cope with them.

Section Duration
pageText Lesson 1 13 min
pageText Background on Mixing
quiz Learning quiz on Mixing

9. Baking & Cooling

36 min

Understanding what happens during baking and how to cool and pack products

Section Duration
pageText Lesson 1 13 min
pageText Lesson 2 11 min
pageText Lesson 3 12 min
pageText Background on Baking
quiz Learning quiz on Baking

10. Biscuits

15 min

Practical assesment of learning how to make a few basic biscuits

Section Duration
pageText Introduction to Biscuits presentation 15 min
pageText Dough types lesson 1
pageText Dough types lesson 2
offline Make a Maria Biscuit
pencil Results of the Maria Biscuit
offline Make a Spekulatius or Gingerbread Biscuit
pencil Results of a Spekulatius or Gingerbread Biscuit
offline Make a Muesli Biscuit
pencil Results of the Muesli Biscuit
pageText Background on Doughs

11. Cookies

8 min

Practical assesment of learning how to make a few basic Cookies

Section Duration
pageText Introduction to Cookies presentation 8 min
offline Make a few Shortbread recipes
pencil Results of the Shortbread recipes
offline Make a few Chocolate Chip Cookies
pencil Results of the Chocolate Chip Cookies

12. Graduation

3 hrs, 35 min

Assement on theory

Section Duration
quiz Theory on Product Classification 15 min
quiz Theory on Flour 35 min
quiz Theory on Liquids 20 min
quiz Theory on Sugar 45 min
quiz Theory on Fats & Oils 20 min
quiz Theory on Leavening 25 min
quiz Theory on Mixing 15 min
quiz Theory on Baking 20 min
quiz Theory on Biscuit and Cookie dough 20 min

Prerequisites

The following certificates are required in order to enrol in this course:

Cookies & Biscuits for Novices

Completion

The following certificates are awarded when the course is completed:

Cookies & Biscuits for Intermediate level
Cookies & Biscuits for Intermediate level
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