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Master Baking Program-Sun 1/6/19-2:30pm-Monthly PMT Plans-10 Wks-Certificate

Chef Eric's Culinary Classroom - Los Angeles Cooking School - Westside - LA - Since 2003

Sunday, January 6, 2019 at 2:30 PM - Sunday, March 10, 2019 at 6:00 PM (PST)

Master Baking Program-Sun 1/6/19-2:30pm-Monthly PMT...

Ticket Information

Ticket Type Sales End Price Fee Quantity
Master Baking Course Nov 26, 2018 $1,500.00 $64.95

Share Master Baking Program-Sun 1/6/19-2:30pm-Monthly PMT Plans-10 Wks-Certificate

Event Details


Registration includes the CIA’s Baking/Pastry Textbook,

an Embroidered Chef Jacket and Apron

Monthly Payment Plans available!

Sundays, 1/6/19-3/10/19     2:30pm-6:00pm

Sundays, 3/17/19-5/19/19   2:30pm-6:00pm

  • Learn fundamental Baking Skills in a Comprehensive Program
  • Hands-on Techniques
  • Ingredients are fresh and unprocessed
  • Plating and Presentation Key components
  • Certificates awarded upon Completion

The program is for individuals who want to bake breads and desserts like a professional every time and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 ½ hours a day, for ten weeks. Plating, presentation, costing, and recipe development are key components of this program.


  • Class #1 – The Basics of Baking – Let’s get started! Students will learn different mixing and measuring techniques, including proper scaling and weighing of wet and dry ingredients.  Then we dive into baking classic and contemporary items that do not require yeast. Recipes include Irish Soda Bread, Ginger Scones with Orange Butter, Cornbread Biscuits, Gluten-Free Muffins, Quick Breads, French-Style Breakfast Muffins and Toasted Pecan Butter Cookies.
  • Class #2 – Yeast Breads – In this class, students learn the importance of yeast, flour and water in the composition of breads. Proofing and fermentation of yeasts are introduced as well as recipe conversion techniques.  Chef Eric shares his culinary secrets for Pain de Ménage (Country Bread), French Baguettes, Brioche, Focaccia Bread, Hamburger Buns, Whole Wheat Bread, Pizza Dough and more.
  • Class #3 – Pie and Tart Doughs – Students will develop their baking skills as they learn to make Flaky or Crispy Pie Shells for Pies and Tarts. Blind baking, dough docking and the use of pie weights are introduced. We will also be creating sumptuous sauces, such as Peanut Caramel Sauce and Chocolate Sauce that can be drizzled to elevate baking creations to a tasty new level. Recipes include: my Mom’s Pie Dough, Rice Flour Pie Crust for the Gluten-Intolerant, Apple Tarte Tatin, Lemon Tart, Chocolate Ganache Tart, Lemon Meringue Pie and White Chocolate Banana Cream Tart.



  • Class #4 – Cakes and Tortes – Let them eat – and learn to make – cake! In today’s class, students learn a selection of batter mixing techniques and apply these to the art of making cakes and tortes as well as a bevy of beautiful and tempting frostings. We also make a special Rice Flour Cake for the Gluten-Intolerant. Recipes include: Torte Caprese, Carrot Ring Cake, Whipped Cream Pound Cake, Ancho Chile Devil’s Food Cake with Chocolate Ganache Frosting, Orange Buttercream Frosting, Chocolate Buttercream Frosting, Ginger Lime Curd Coconut Cake with Marshmallow Frosting, Chocolate Madeleines and White Chocolate Cake.
  • Class #5 – Dessert Soufflés – The importance of the egg is the focus of this class as students master the art of sweet Soufflés. Students learn what types of eggs work best for soufflés.  Chef Eric also covers advanced preparation for soufflés, the use of Cream of Tartar and much more. Soufflé recipes include Dark Chocolate, Citrus, Sweet Potato, White Chocolate, Caramel and Pear and decadent Chocolate versions. We will also cover how to confidently create sauces that will pair wonderful with the soufflés, including Crème Anglaise and Strawberry Sauce.
  • Class #6 – Puff Pastry Desserts – Today, students will explore the world of puff pastry as they learn to make desserts utilizing this cleverly adaptable staple of a Master Baker’s kitchen. We will discuss Classic Puff Pastry versus Quick Puff Pastry and create Napoleons, Turnovers, Sacrostains and Palmiers. Each student makes their own Puff Pastry to use in this class.  Chef Eric teaches what types of flours work best and how this dough can be stored for future use.  We make additional Pastry Creams and Sauces to use with our Puff Pastry Desserts.
  • Class #7 – Sauces and Desserts – Often the secret of a successful dessert is in the sauce. Students will learn to make delicious toppings and sauces such as Chocolate Ganache Sauce, Cranberry Sauce, Caramel Sauce, Chocolate Sauce, Vanilla Sauce and more. We also create desserts that pair perfectly with these sauces such as: Chocolate Soufflé, Lemon Meringue Tart, Pastry Cream and Pate a Choux for Cream Puffs and Crème Chantilly Swans. Chef Eric will discuss proper sauce consistency for each of these desserts and sauces.
  • Class #8 – Custards, Crème Brûlées, Puddings – Any pastry chef will tell you that the simple mixture of eggs and cream will yield almost magical and infinite variations. We explore many of them here, including Custards, Crème Brûlées, Clafloutis, Pot de Crème and Bread Pudding with Whiskey Cream. Chef Eric will discuss the benefits of baking dishes in a Bain Marie versus baking in a dry oven.  Emphasis is placed on ramekin preparation, accurate baking time, and the ability to visually determine the doneness of the finished product. Students learn how to torch the sugar topping on the Crème Brûlées to finish this dessert.
  • Class #9 – Ice Creams, Yogurt and Sorbet – Mouth-watering frozen desserts have become popular year-round. Students will learn to make their own crowd-pleasing desserts perfect for any situation and palate starting with basics such as Vanilla, Chocolate, Caramel and Coffee Ice Cream. We move on to more exotic recipes such as White Chocolate-Ginger Ice Cream, Crème Fraiche Ice Cream, Honey-Vanilla Frozen Yogurt, Lime Gelato and Avocado Ice Cream. Chef Eric will discuss proper ice cream consistency and length of storage for optimum quality, as well as common mistakes in Ice Cream preparation and how to avoid them.
  • Class #10 – Plated Desserts – In this final class, students will prepare desserts and sauces, with emphasis on learning how to present restaurant-quality desserts. We cover Baked Alaska, Fruit-Stuffed Beignets, Waffles with Cardamom, Profiteroles, Pastry Cream, Chocolate Sauce, Vanilla Sauce, Espresso Cream Frosting, Classic Crepes, Banana-Rum Crepes and Cinnamon-dusted Churros. Chef Eric guides students in organizing the separate dessert components, how to time those components and quickly assemble them for optimum eye-appeal, quality and freshness.  Chef Eric encourages students to be creative in their personal dessert creation as they utilize all of the skills gained in the series. Certificates will be presented at this final class session.
Have questions about Master Baking Program-Sun 1/6/19-2:30pm-Monthly PMT Plans-10 Wks-Certificate? Contact Chef Eric's Culinary Classroom - Los Angeles Cooking School - Westside - LA - Since 2003

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When & Where

Chef Eric's Culinary Classroom
2366 Pelham Avenue
Los Angeles, CA 90064

Sunday, January 6, 2019 at 2:30 PM - Sunday, March 10, 2019 at 6:00 PM (PST)

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Chef Eric's Culinary Classroom - Los Angeles Cooking School - Westside - LA - Since 2003

Welcome to the Culinary Classroom


we teach cooking classes to the masses

 Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef 

  • Master Chef Program – Certification Program
  • Master Baking/Pastry Program – Certification Program
  • Recreational Cooking AND Baking Classes
  • Couples Romantic Date Night Dinner Classes
  • 4-Week Culinary Basics Cooking Series/ Cooking Basics
  • 4-Week Healthy Cooking Series
  • Team Building Events for Corporations
  • Private Cooking Parties/Celebrations for Adults
  • Sizzle and Smooth Savory Seasonings Spice Blends

 Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion

 Register On-Line 24 Hours a Day @

Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

 Cook Well, Eat Well and BE Well!  With Chef Eric Crowley

 Convenient Parking/Freeway Close-405/10

1 Block East of Overland, Just North of Pico - Parking Just North of Pico on Overland

2366 Pelham Avenue - Los Angeles, CA 90064 -- Phone:  310-470-2640 - Fax:  310-470-2642


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