K-12 Baking Basics

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Details

Chef Mike will help you build confidence in preparing K-12 favorites with expert guidance on proofing, baking, and product handling. Learn how to optimize biscuits, sub rolls, and pizza dough to deliver consistent, high-quality results every time.

    1. Introduction

    1. Getting Started: Biscuit Sticks and Rounds

    2. Preparation: Biscuit Sticks and Rounds

    3. Bake: Biscuit Sticks and Rounds

    4. Downloadable Resource: Biscuit Sticks Handling Guide

    5. Downloadable Resource: Biscuit Rounds Handling Guide

    1. Getting Started: Sub Roll Dough

    2. Preparation: Proof and Bake Sub Roll Dough

    3. Bake: Proof and Bake Sub Roll Dough

    4. Preparation and Baking: No Proof Mini Sub Roll Dough

    5. Downloadable Resource: Proof & Bake 12" Sub Roll Dough Handling Guide

    6. Downloadable Resource: Proof & Bake Mini Sub Roll Dough Handling Guide

    7. Downloadable Resource: No Proof Mini Sub Roll Dough Handling Guide

    1. Getting Started: Pizza Dough

    2. Preparation: Proof & Bake Pizza Dough

    3. Preparation: Fresh 'N Ready Oven Rising Pizza Dough

    4. Bake: Impinger and Convection Oven

    5. Downloadable Resource: Proof and Bake Handling Guide

    6. Downloadable Resource: Fresh 'N Ready Handling Guide

    1. Please complete this course evaluation. Once completed, you will receive your certificate of completion.

Time

40 Mins

Focus

K-12, Dough, Biscuits, Sub Rolls, Pizza, Product Handling

Lessons

5

Continuing Education Credits

1

Accredited by

Association of Nutrition and Foodservice Professionals

Learning Highlights

  • Build essential K-12 baking skills with expert training on biscuits, sub rolls, and pizza dough preparation for school nutrition programs.

  • Learn best practices for proofing, baking, and dough handling to improve product consistency and operational efficiency in K-12 foodservice kitchens.

  • Master school cafeteria baking techniques using proof-and-bake, no-proof, and freezer-to-oven dough solutions for high-volume meal service.

  • Online CE credit courses for food service professionals