FORM & FUNCTION
Level 1: Beginner Vegan Baking Class/Course
This beginner vegan baking class offers a practical introduction to the art and science of plant-based baking. We use an ingredients-ratio method rather than traditional recipes. Students will learn to make basic forms such as cookies, muffins, scones, crusts, pies, tarts, custards, and cakes. This course is suitable for all students. No prior baking experience is necessary, only an interest and willingness to try new skills. Students who wish to complete the accelerated 3 day SNC Online: Form & Function course may complete the prerequisite, SNC Online 301: Improvising Vegan Desserts.
Duration: This course lasts 5 days and involves 30 hours of instruction.
Prerequisite: There is no prerequisite for this course.
What we'll cover
Ingredient families: Categories and groups of ingredients, and their functions in baking. For example, Identifying gluten, non-gluten, and reduced carbohydrate ingredients.
The rise and fall of baking: Understanding the pH of ingredients and why predictable baking outcomes depend on creating the right pH balance.
Emulsification: In baking, oil and water must mix. We explore the whys and hows of emulsion.
The right tool for the job: A review of kitchen equipment used in baking and how to use it. This segment covers decorative piping for icing and plating dishes.
Basic Forms: Using ingredient families in ratios to one another to create different finished forms. Understanding the ratios for cookies, muffins, scones, crusts, pies, tarts, custards, and cakes.
The elements of design: Introduction and overview of essential design. These elements include shape, color, visual rhythm, texture, and flavor pairing.
How we'll cover it
Each day of class will follow one topic with a lecture, demonstration, and hands-on student activity. Students will make each form that is demonstrated, followed by a tasting and discussion.
Students will choose from ingredient families within their functional categories. They will combine quantities in proportions following the various form ratios. In other words, students will create their own original recipes following the ratios they have learned.
Classes follow a progressive learning model. We begin with a simple cookie. The class culminates with a complex designed, iced, and decoratively piped layer cake.