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• Bakery kitchen hygiene and safety
- The safe food handler
- The flow of food
- Food contamination
• Basic dough mixing techniques
- Direct mixing method
- Sponge-mixing method
- Basic dough folding techniques
• Kitchen equipment
- Cooking equipment
- Processing equipment
• Product knowledge
- Flour
- Sweeteners
- Salt
- Herbs & spices
- Cheese and dairy products
- Food additives
- Egg products
- Dry products
• Mise-en-place
- Transporting and storing of products
- Handling of food
- Recognising processed and unprocessed products
- Reading recipes and measuring
• Baking glossary
- Common baking terms
- Basic baking terms used in a bakery kitchen
• Basic techniques
- Mixing
- Deep frying
- Blanching
- Folding
- Rolling
- Baking
- Fermenting
- Steaming
• Bread production
- French bread
- Sweet bread
- Cookie
- Pie
- Tart
- Puff pastry
• Introduction to baking arts: history, modern trends and development
- Development of food service industry in the 20th century
- Principles of bakery kitchen organisation
- The production process
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