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• Western kitchen hygiene and safety
- The safe food handler
- The flow of food
- Food contamination
• Pastry kitchen equipment
- Mixing and food processing equipment
- Cooking appliance
- Holding and storage equipment
• Food product knowledge
- Flour
- Sweeteners
- Dairy products
- Fat
- Alcohol
- Herbs & spices
- Fruits
- Food additives
• Mise-en-place
- Transporting and storing of products
- Handling of food
- Processed and unprocessed products
- Reading recipes and measuring
• Culinary glossary
- Common cooking terms
- Basic French culinary terms used in pastry kitchen
• Basic mixing techniques
- Stirring
- Whisking
- Whipping
- Beating
- Blending
- Kneading
- Folding
• Pastry production
- Sauces
- Custards
- Cookies
- Butter cakes
- Sponge cakes
• Introduction to baking arts: history, modern trends and development
- Development of food service industry in the 20th century
- Principles of pastry kitchen organisation
- The production process
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