On Baking: A Textbook of Baking and Pastry Fundamentals, 4th Edition © 2020
Sarah R. Labensky | Priscilla A. Martel | Eddy Van Damme
On Baking: A Textbook of Baking and Pastry Fundamentals teaches students both the science and the culture behind the foods they prepare.
- Aligned to the American Culinary Federation (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
Teaches 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. Addresses 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 provides inspiration for new and exciting baking ideas.
Scientific emphasis
On Baking shows more than just what works, but also why it works. It looks at 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.
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
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
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
Career & Technical Education Catalog
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Grades 9-12
This program is designed for baking fundamentals courses.
Available student resources include the student edition and Pearson Revel® student access.
Pearson offers custom teacher resources for all programs. Use the contact form on this page to request access to instructor resources for this program.
Student access to the Pearson MyLab can be purchased as 1 access code or a bundle of 6 access codes. All access codes are for use by 1 student, for 1 course, for up to 1 year, and are non-transferable.
Yes, selecting the institutional licensing option means that students will not need an access code to join their course. Student digital licensing access to Pearson Revel® can be purchased for 1 or 6 years. All access codes are for use by 1 student, for 1 course, for up to 1 year, and are non-transferable Use the contact form on this page to find out more details.