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

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.

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.

4.1 Appearance
4.2 Flavour
4.3 Texture

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.

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

7.1 Types of sweeteners
7.2 Dry crystalline sugars
7.3 Syrups
7.4 Specialty sweeteners
7.5 Functions of sweeteners

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

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

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

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

12.1 The process of leavening
12.2 Leavening gases
12.3 Yeast fermentation
12.4 Chemical leaveners
12.5 Functions of chemical leaveners

13.1 Flavour profiles
13.2 Types of flavourings
13.3 Storage and handling

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

A1 : No. However, it would be an advantage if participants have some experience and interest in baking.

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