Course Syllabus
Introduction to Baking Science
1.1 The importance of accuracy in the bakeshop and how it is achieved.
1.2 Differentiate between metric and U.S. common units.
1.3 Introduce the concept of baker’s percentage.
1.4 Discuss the importance of controlling ingredient temperatures
Methods of heat transfer
2.1 Describe the main means of heat transfer in cooking and baking.
2.2. Describe ways to control heat transfer in cooking and baking.
2.3 Describe the advantages and disadvantages of various materials used in cookware and bakeware.
Overview of the baking process
3.1 The importance of proper mixing technique
3.2 The changes that occur as batters and doughs are mixed, and discuss the importance of water in this process
3.3 Provide an overview of the 11 main events that occur as products are baked in the oven.
3.4 The eight changes that occur as products cool.
Sensory properties of food
4.1 Appearance
4.2 Flavour
4.3 Texture
Wheat Flour
5.1 Describe the makeup of the wheat kernel and its endosperm.
5.2 Classify common flours and other wheat products used in bakeshops and describe their characteristics and uses.
5.4 Describe common flour additives and treatments.
5.5 List the functions of flour and relate these functions to makeup.
5.6. Describe how to best store and handle flour.
Wheat Flour - Gluten and gluten development
6.1 Classify common variety grains and flours used in the bakeshop and describe their makeup, characteristics and uses
6.2 Describe what is meant by the unique nature of gluten and of gluten development
6.3.List and explain ways to increase or decrease gluten development
Sugar and other sweeteners
7.1 Types of sweeteners
7.2 Dry crystalline sugars
7.3 Syrups
7.4 Specialty sweeteners
7.5 Functions of sweeteners
Thickening and gelling agents
8.1 The process of thickening and gelling
8.2 Gelatin
8.3 Vegetable gums
8.4 Starches and process of gelatinization
8.5 Functions of thickening and gelling agents
8.6 Storage and handling
Fat, oils and emulsifiers
9.1 Chemistry of fats, oils and emulsifiers
9.2 Hydrogenation
9.3 Fats and oils
9.4 Functions of fats, oils and emulsifiers
9.5 Storage and handling
Eggs and egg products
10.1 Egg components
10.2 Commercial classification of eggs
10.3 Egg products
10.4 Functions of eggs
10.5 Coagulation of egg
10.6 Meringue
10.7 Storage and handling
Milk and milk products
11.1 Commercial processes on milk
11.2 Milk composition
11.3 Milk products
11.4 Functions of milk and milk products
11.5 Storage and handling
Leavening agents
12.1 The process of leavening
12.2 Leavening gases
12.3 Yeast fermentation
12.4 Chemical leaveners
12.5 Functions of chemical leaveners
Natural and artificial flavourings
13.1 Flavour profiles
13.2 Types of flavourings
13.3 Storage and handling
Cocoa and chocolate products
14.1 History of chocolate
14.2 Cocoa bean composition
14.3 Common cocoa and chocolate products
14.4 Substituting cocoa powder for unsweetened chocolate
14.5 Carob powder
14.6 Chocolate products
14.7 Handling chocolate products
14.8 Functions of cocoa and cocoa products
14.9 Storage
1.1 The importance of accuracy in the bakeshop and how it is achieved.
1.2 Differentiate between metric and U.S. common units.
1.3 Introduce the concept of baker’s percentage.
1.4 Discuss the importance of controlling ingredient temperatures
Methods of heat transfer
2.1 Describe the main means of heat transfer in cooking and baking.
2.2. Describe ways to control heat transfer in cooking and baking.
2.3 Describe the advantages and disadvantages of various materials used in cookware and bakeware.
Overview of the baking process
3.1 The importance of proper mixing technique
3.2 The changes that occur as batters and doughs are mixed, and discuss the importance of water in this process
3.3 Provide an overview of the 11 main events that occur as products are baked in the oven.
3.4 The eight changes that occur as products cool.
Sensory properties of food
4.1 Appearance
4.2 Flavour
4.3 Texture
Wheat Flour
5.1 Describe the makeup of the wheat kernel and its endosperm.
5.2 Classify common flours and other wheat products used in bakeshops and describe their characteristics and uses.
5.4 Describe common flour additives and treatments.
5.5 List the functions of flour and relate these functions to makeup.
5.6. Describe how to best store and handle flour.
Wheat Flour - Gluten and gluten development
6.1 Classify common variety grains and flours used in the bakeshop and describe their makeup, characteristics and uses
6.2 Describe what is meant by the unique nature of gluten and of gluten development
6.3.List and explain ways to increase or decrease gluten development
Sugar and other sweeteners
7.1 Types of sweeteners
7.2 Dry crystalline sugars
7.3 Syrups
7.4 Specialty sweeteners
7.5 Functions of sweeteners
Thickening and gelling agents
8.1 The process of thickening and gelling
8.2 Gelatin
8.3 Vegetable gums
8.4 Starches and process of gelatinization
8.5 Functions of thickening and gelling agents
8.6 Storage and handling
Fat, oils and emulsifiers
9.1 Chemistry of fats, oils and emulsifiers
9.2 Hydrogenation
9.3 Fats and oils
9.4 Functions of fats, oils and emulsifiers
9.5 Storage and handling
Eggs and egg products
10.1 Egg components
10.2 Commercial classification of eggs
10.3 Egg products
10.4 Functions of eggs
10.5 Coagulation of egg
10.6 Meringue
10.7 Storage and handling
Milk and milk products
11.1 Commercial processes on milk
11.2 Milk composition
11.3 Milk products
11.4 Functions of milk and milk products
11.5 Storage and handling
Leavening agents
12.1 The process of leavening
12.2 Leavening gases
12.3 Yeast fermentation
12.4 Chemical leaveners
12.5 Functions of chemical leaveners
Natural and artificial flavourings
13.1 Flavour profiles
13.2 Types of flavourings
13.3 Storage and handling
Cocoa and chocolate products
14.1 History of chocolate
14.2 Cocoa bean composition
14.3 Common cocoa and chocolate products
14.4 Substituting cocoa powder for unsweetened chocolate
14.5 Carob powder
14.6 Chocolate products
14.7 Handling chocolate products
14.8 Functions of cocoa and cocoa products
14.9 Storage
Frequently Asked Questions
Q1 : Do I need to have the basics in baking science to take this course?
A1 : No. However, it would be an advantage if participants have some experience and interest in baking.
Q2 : Do the topics of this course delve heavily into chemistry?
A2 : There are some elements of chemistry taught to better understand the components and interactions between the ingredients. At the same time, they are not technical, and no memorization of formulas are required
A1 : No. However, it would be an advantage if participants have some experience and interest in baking.
Q2 : Do the topics of this course delve heavily into chemistry?
A2 : There are some elements of chemistry taught to better understand the components and interactions between the ingredients. At the same time, they are not technical, and no memorization of formulas are required