The Sweet Creations Academy: Teen Baking Adventure course is an engaging 18-week class. Throughout the course, students will learn the fundamentals of baking, from mastering precise measurements to exploring various baking methods. The curriculum covers many topics, including quick breads, yeast breads, pies, tarts, cakes, pastry dough, and chocolates. Students will gain hands-on experience creating delicious treats such as cookies, muffins, breads, pies, and chocolates.

The course emphasizes safety and hygiene in the kitchen, ensuring that students develop essential skills while fostering a love for baking. From understanding ingredients and techniques to the art of presentation, students will acquire a comprehensive skill set. 

Course Duration: 18 Weeks

Students can upload a photo and reflection of their baking creations for each lesson either to the classroom or they can be shared with me for feedback. 

This course promises an enjoyable and educational experience for learners who have a passion for baking and a sweet tooth for learning.

Each unit will last 2 or more weeks. Unit content will include a recorded lesson, a short learning task, and engaging video baking demonstrations. 

Weeks 1–2: Introduction to Baking and Pastry Arts
Overview of the course
Scaling and Measuring: with a focus on the importance of precision and measurements in baking
Introduction to basic baking equipment and tools
Safety and sanitation in the kitchen
Hands-on: Easy Breakfast.
Overnight French Toast
Breakfast Pizza

Weeks 3-4: Baking Fundamentals
Understanding ingredients: flour, sugar, fats, leavening agents
Mixing methods: creaming, folding, and beating
Baking techniques: understanding oven temperature and baking times
Storing different types of cookie dough.
Cookies vs Brownies 
Hands-on:
Cookies (three recipes)
Brownies
Frosted Scotch Bars

Weeks 5–6: Quick Breads and Muffins
Types of quick breads
Techniques for muffin and quick bread preparation
Flavor variations and creative add-ins
Hands-on: 
Banana bread, 
Blueberry muffins,
Corn bread.

Week 7: Yeast Breads and Bread Production.
Understanding yeast and fermentation
Bread dough development and kneading techniques
Shaping and proofing
Storing bread or dough for future uses.
Hands-on: Basic white bread

Weeks 8–10: Sourdough.
Make a simple sourdough starter
Feed and maintain a sourdough starter
Practicing shaping and proofing dough
Hands-on: 
Basic sourdough loaf,
Ficcoccia bread, 
Sourdough discard cinamon bread and garlic knots.

Weeks 11–12: Pies, Tarts and Biscuits
Introduction to pie and tart crusts
Mixing techniques for each type of crust and for biscuits.
Various fillings: fruit, custard, cream, and using the right filling for each crust. 
Custards and Creams: Stirred vs. Baked Custards.
Techniques for decorative crusts
Finishes for Pies
Hands-on: 
Banana cream pie, 
Biscuits.

Weeks 13–14: Cakes and Frostings
Different types of cakes: sponge, butter, and chiffon, and how they are mixed.
Frosting and icing techniques
Layer cake assembly and decoration
Hands-on: 
Yellow cake with buttercream frosting and angel food cake

Weeks 15–16: Pastry Dough 
Pâte brisée (Shortcrust), pâte sucrée, pate a choux, fillo and puff pastry
Techniques for laminated dough: Danish and Croissant
Creating sweet and savory pastries
Hands-on: fruit danish, croissant

Week 17: Chocolates and Confections
Temper chocolate
Making truffles, bonbons, and chocolate bark
Introduction to candy making
Hands-on: Chocolate truffles, caramel

Week 18: Peach Cobbler
Techniques for making a cobbler.
Hands-on: Peach Cobbler

Each week will include ideas for ingredient substitutions for healthy alternative baking.

Note: Adjustments can be made to the syllabus based on the pace of the class and the availability of resources.