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Edible Chemistry (FLEX): Baking Skill Builder: Pastry

If you want to learn to make puff pastry and choux pastries from scratch but can't make it to my three-day camp, this is the flexible schedule class for you.
Loretta Sandoval
212 total reviews for this teacher
1 review for this class
Completed by 7 learners
No live meetings
Over 4 weeks
year olds
learners per class
per learner - per week

How does a "Flex" course work?

No scheduled live video chats
Discussions via classroom forum and private messages with the teacher
Great if your learner prefers independent pacing or is uncomfortable with live video chat

Available Times


Mon, Nov 28

Nov 28 – Dec 23 (4 weeks)
Flexible Time
This section has already started.
Enroll Late

Mon, Dec 5

Dec 5 – 30 (4 weeks)
Flexible Time

Mon, Dec 12

Dec 12, 2022 – Jan 6, 2023 (4 weeks)
Flexible Time

Mon, Dec 19

Dec 19, 2022 – Jan 13, 2023 (4 weeks)
Flexible Time

Mon, Dec 26

Dec 26, 2022 – Jan 20, 2023 (4 weeks)
Flexible Time

Mon, Jan 2, 2023

Jan 2 – 27, 2023 (4 weeks)
Flexible Time

Mon, Jan 9, 2023

Jan 9 – Feb 3, 2023 (4 weeks)
Flexible Time

Mon, Jan 16, 2023

Jan 16 – Mar 10, 2023 (4 weeks)
Flexible Time

Mon, Jan 23, 2023

Jan 23 – Feb 17, 2023 (4 weeks)
Flexible Time

Mon, Jan 30, 2023

Jan 30 – Feb 24, 2023 (4 weeks)
Flexible Time

Mon, Feb 6, 2023

Feb 6 – Mar 3, 2023 (4 weeks)
Flexible Time
Don't see a time that works for you?


Class Experience

Learners will be able to state the steps in making a laminated dough
Learners will be able to break down a laminated dough recipe and understand the function of the ingredients
Learners will know how to make choux pastry and state how it is different from other pastries.
Learners will demonstrate increased confidence in their own kitchens and their baking skills
I have been baking since I was a child since my family is filled with fantastic bakers. I have a particular love of baking cakes and pastries. I love sharing my baked goods and teaching others to make amazing baked goods that they can share. I have a degree in biochemistry, so I am fascinated with the chemical processes of baking. I am continuously working on developing my baking skills and adding new bakes to my repertoire. I have studied with a certified pastry chef on the art of making pastries and these are among my favorite bakes ever. Over 500 learners have taken my baking classes on Outschool. Additionally, I have been teaching asynchronous, online college courses similar in format to Outschool flex classes since 2012.
Each week, learners will watch the videos for the week and make this week's recipe. The student will post a self-evaluation to the classroom and photos of their bake to the moderated class padlet. They will be able to rate their work and their classmates' work as well. There are no live meetings and an estimated 2-3 hours per week outside of class.
Enrolled Learners and Parents will be provided with a complete supply list, recipes, and other information will be posted to the classroom for the first lesson, then the materials will be posted each Sunday for the next week's class. The videos for the week will be posted on Sunday. Basic baking tools include a digital scale (which weighs ounces and grams), set of measuring spoons, baking sheet pans, mixing bowls, 2 pastry brushes (one for dry brushing and one for applying egg wash), cooling rack, rolling pin, Quart size and Gallon size Ziploc bags, piping bags, parchment paper or silicone pan liner, plastic wrap, bowl scraper, sifter, ruler or yardstick (cut in half), waterproof marking pen (like a Sharpie), either a stand mixer or a hand mixer can be used, but doughs may also be mixed by hand.
In addition to the Outschool classroom, this class uses:
Learners will perform self-assessment, by tasting their bakes.
No live meetings, and an estimated 2 - 4 hours per week outside of class.
Parental guidance is needed in assisting the student in the kitchen as students will be using items such as ovens, microwaves, mixers, knives, or other cooking equipment. Parents should be available in case of accidents or emergencies and ensure the learner knows how to properly operate the kitchen equipment. We will discuss safety in class. Families need to notify the instructor ASAP about any potential allergies. Substitutions can be made for many, but not all the recipe ingredients. Each family is responsible for knowing what ingredients their family can have. Please contact the instructor for any questions or ideas about substitutions. Learners will be instructed in food safety and kitchen safety during class and how to tell when foods are safely cooked.
In addition to the Outschool Classroom, this class uses videos produced by the instructor, hosted on the instructor's unlisted YouTube channel, and a private, moderated Padlet board.


Loretta Sandoval
Lives in the United States
Teaching and Learning are my passion
212 total reviews
183 completed classes

About Me

I teach science classes and baking classes. I have been teaching kinesiology, neurology, pathophysiology and laboratory sciences in a college health professions program for the last 12 years, the last 8 years I have been teaching online. I have a... 
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