Course description
Table of Contents
Module 1: Introduction to Baking
History and Importance of Baking
Types of Bakery Products
Career Opportunities in Baking
Baking Terminology
Roles of a Baker
Module 2: Bakery Safety and Hygiene
Personal Hygiene
Kitchen Safety Rules
Food Safety Standards
Cleaning and Sanitization
Safe Handling of Ingredients and Equipment
Module 3: Baking Equipment and Tools
Ovens and Their Types
Mixing Bowls and Utensils
Measuring Cups and Spoons
Baking Trays and Moulds
Weighing Scales
Cooling Racks and Storage Equipment
Module 4: Understanding Baking Ingredients
Flour and Its Types
Sugar and Sweeteners
Eggs and Egg Products
Milk and Dairy Products
Butter, Margarine and Oils
Baking Powder and Baking Soda
Yeast and Flavoring Agents
Module 5: Measuring and Mixing Techniques
Importance of Accurate Measurements
Dry and Liquid Measurements
Creaming Method
Folding Method
Whisking Method
Kneading Techniques
Module 6: Basic Bread Making
Bread Ingredients
Dough Preparation
Kneading and Proofing
Shaping Techniques
Baking BreadBasic Baking Techniques — Modules 1-6
3
Common Bread Defects and Solutions
Module 7: Basic Cake Making
Types of Cakes
Sponge Cake Preparation
Butter Cake Preparation
Cupcakes and Muffins
Baking Temperatures and Timing
Cake Troubleshooting
Module 8: Cookies and Biscuits
Types of Cookies
Cookie Dough Preparation
Shaping Techniques
Baking and Cooling
Storage Methods
Module 9: Basic Pastry Techniques
Introduction to Pastries
Puff Pastry Basics
Shortcrust Pastry
Filling Preparation
Baking and Finishing
Module 10: Cake Decoration and Presentation
Introduction to Icing
Buttercream Preparation
Piping Techniques
Simple Cake Decoration
Product Presentation and Packaging
Module 11: Bakery Costing and Entrepreneurship
Ingredient Cost Calculation
Product Pricing
Bakery Business Basics
Customer Service
Small Home Bakery Setup
Module 12: Packaging and Storage
Packaging Materials
Product Labeling
Storage Methods
Shelf Life Management
Transportation of Bakery Products
