On Baking: A Textbook of Baking and Pastry Fundamentals, 4th Edition © 2020

On Baking: A Textbook of Baking and Pastry Fundamentals, published by Pearson, teaches students the techniques needed to craft breads, eclairs, and beyond at scale. More than steps, students will understand both the science and the culture behind the foods they prepare.

  • Aligned to the ACF baking and pastry standards
  • New recipes and photographs
  • Up-to-date hospitality thinking
  • Additional troubleshooting
  • Powerful Pearson Revel® online course

On Baking Pastry Arts Curriculum with Digital Integration

Show students a pathway to culinary success specializing in baked goods and pastries covering a range of recipes.


Up-to-Date Thinking

The textbook for On Baking has been rewritten in areas to align better with current trends in bakeries and food service. Address tools for the bakeshop along with safety and professionalism tips.


Cultural Understanding

Callouts throughout the text help students to understand the origins and significance of certain baked goods. Such information aids in the preparation and can provide inspiration for new and exciting baking ideas.


Scientific Emphasis

We believe our classes should show more than just what works, but also why it works. Updates within the textbook look at the scientific principles such as heat exchange and chemical reactions that produce the results.


Online Tools

The Pearson Revel®platform provides an engaging combination of author content, media, and assessments that expands student access to the material and improves their results.

On Baking Pastry Preparation Teaching Solutions

  • New Content
  • New Photographs and Illustrations
  • Additional Troubleshooting Content

New Content

  • Healthy Baking and Plating
    New chapter dedicated to healthy baking and dessert plating
  • Covering Math Skills
    New chapter dedicated to math exercises covers the math skills needed for baking
  • Incorporating Feedback
    Updated descriptions of key concepts have been enhanced based on feedback from students and instructors

New Photographs and Illustrations

  • Plentiful Visual Aids
    Found throughout the book
  • Important Instructions
    Clear step-by-step representations of core preparation methods
  • Foundational Knowledge
    Act as the foundation for our textbook and further learning

Additional Troubleshooting Content

  • Help with Challenges
    Focus on technically complex or challenging foods
  • Bakeshop Focus
    Emphasis on bakeshop items
  • Perennial Favorites
    Includes puff pastry, meringues, eclair paste, and pastry cream

Online Platform for your On Baking Culinary Curriculum

Pearson revel logo

Pearson Revel® delivers an engaging blend of author content, media, practice and assessment all in one continuous experience. Revel is mobile and user-friendly, so students can learn on the go – anytime, anywhere, on any device.

Additional On Baking Resources

  • Downloadable Teacher Resources
  • Instructor’s Resource Manual
  • TestGen® Test Bank
  • Visual Aid PowerPoint® Presentations

Downloadable Teacher Resources

Access the complete collection of Teacher Resources provided for On Baking.

Download Teacher Resources

Instructor’s Resource Manual

Download the complete teacher’s guide to On Baking including problem-based learning exercises, chapter summaries, additional resources, and suggested answers.


TestGen® Test Bank

Teachers can quickly select questions and create tests that align with the textbook. With customization available, creating multiple versions for academic integrity is an easy process.


Visual Aid PowerPoint® Presentations

Pre-made presentations correlate to the On Baking content so teachers can easily use them during an in-person lecture or an online class.


Frequently asked questions about On Baking

  • What topics are included in the Table of Contents?
    Chapter 1 Professionalism and Food Safety
    Chapter 2 Tools and Equipment for the Bakeshop
    Chapter 3 Bakeshop Ingredients
    Chapter 4 Mise En Place
    Chapter 5 Principles of Baking
    Chapter 6 Quick Breads
    Chapter 7 Basic Yeast Breads
    Chapter 8 Preferments and Natural Starters
    Chapter 9 Enriched Yeast Breads
    Chapter 10 Laminated Doughs
    Chapter 11 Cookies and Brownies
    Chapter 12 Pies and Tarts
    Chapter 13 Pastry and Dessert Components
    Chapter 14 Cakes
    Chapter 15 Icings and Cake Assembly
    Chapter 16 Custards, Creams and Sauces
    Chapter 17 Ice Creams and Frozen Desserts
    Chapter 18 Healthy Baking and Special Diets
    Chapter 19 Tortes and Entremets
    Chapter 20 Petit Fours
    Chapter 21 Chocolate
    Chapter 22 Plated Desserts
    Chapter 23 Sugar Work and Confections
    Food Tasting Form
  • What grade levels is this text appropriate for?

    Grades 9-12

  • What types of courses is this text best suited for?
    This program is designed for Baking Fundamentals courses.
  • What Student Resources are available?
    Available student resources include the Student Edition and Pearson Revel® Student Access.
  • What Teacher Resources are available?
    Available Teacher Resources include: Downloadable Teacher’s Resource Manual, Pearson Revel® Culinary Teacher Access, TestGen® Test Bank, and Visual Aid PowerPoint® presentations.
  • What are the digital license options?
    Student digital access to Pearson Revel® can be purchased for 1 or 6 years.
  • Is institutional licensing offered for On Baking on Pearson Revel®?
    Yes, selecting the institutional licensing option means that students will not need an access code to join their course. Contact your Savvas Account Manager for more details.

PEARSON, MYLAB, REVEL, Pearson Logo are trademarks owned and/or registered by Pearson plc and/or its affiliates. All other third party marks associated with these products are the property of their respective owners. Copyright in the works referenced herein is owned by Pearson Education, Inc. Pearson Education has control over the editorial content in these instructional materials.

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