Course Summary
Credit Type:
80 hours; 12 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 4 Vegan Baking and Pastry


The course objective is to focus on essential techniques and recipes to create professional quality vegan desserts with confidence. This course is based on Fran Costigan's popular Vegan Baking Boot Camp.

Learning Outcomes:

  • explain the need for vegan desserts
  • identify and use a range of equipment typically used in the pastry kitchen
  • describe and effectively utilize diverse food ingredients used in pastry arts
  • explain ingredient functions, including fats, sweeteners, flours, thickeners, egg replacements, and flavorings
  • apply principles of mise en place, including measuring and portioning of ingredients
  • select and demonstrate applications of various types of chocolate
  • demonstrate preparation of products such as non-dairy cream, pudding, mousse and aquafaba
  • demonstrate preparation of various quick breads, cookies and bars
  • demonstrate preparation of various cakes
  • apply techniques of cake assembly and finishing, including layering and frosting
  • demonstrate preparation of pies and tarts
  • apply techniques of pie and tart assembly, including working with doughs and fillings
  • explain and practice principles of baking without dairy, eggs, and other selected refined foods
  • create and share versions of vegan pastries and desserts
  • modify or adapt many standard recipes to plant-based versions
  • create a dessert showcase that highlights a variety of techniques and professional quality desserts

General Topics:

  • Navigating the vegan pastry kitchen
  • Key ingredients and functionality
  • Chocolate, creams, pudding and mousse
  • Quick breads, cookies and bars
  • Cakes, glazes and frostings
  • Pies and tarts
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Classroom Exercise
  • Computer Based Training
  • Learner Presentations
  • Practical Exercises

Methods of Assessment:

  • Quizzes

Minimum Passing Score:

Supplemental Materials