Baking and Confectionery
( 25 Modules )

Module #1
Introduction to Baking and Confectionery
Overview of the world of baking and confectionery, importance of bakery products, and career opportunities

Module #2
Kitchen Essentials and Safety
Essential kitchen tools and equipment, kitchen safety, and sanitation practices

Module #3
Ingredient Knowledge
Understanding different types of flour, sugar, fats, and other baking ingredients

Module #4
Measuring and Mixing Techniques
Accurate measuring and mixing techniques for consistent baking results

Module #5
Basic Yeast Baking
Introduction to yeast, yeast fermentation, and basic yeast bread recipes

Module #6
Quick Breads and Muffins
Quick bread and muffin recipes, techniques, and variations

Module #7
Cakes and Frostings
Basic cake recipes, frosting techniques, and cake decorating basics

Module #8
Pastry Dough and Pies
Introduction to pastry dough, pie crusts, and filling techniques

Module #9
Cookies and Bars
Classic cookie and bar recipes, techniques, and variations

Module #10
Biscuits and Scones
Introduction to biscuits and scones, recipes, and techniques

Module #11
Bread Art and Decoration
Bread shaping, scoring, and decoration techniques

Module #12
Chocolate and Confectionery Fundamentals
Introduction to chocolate, tempering, and basic confectionery techniques

Module #13
Caramel and Nougat
Caramel and nougat recipes, techniques, and applications

Module #14
Marshmallows and Gummies
Marshmallow and gummy recipes, techniques, and variations

Module #15
Candy Making
Introduction to candy making, sugar work, and candy recipes

Module #16
Fruit and Nut Confections
Fruit and nut-based confections, recipes, and techniques

Module #17
Cake Decorating Basics
Basic cake decorating techniques, tools, and designs

Module #18
Advanced Cake Decorating
Advanced cake decorating techniques, including fondant and sugar work

Module #19
Wedding Cake Design
Wedding cake design principles, techniques, and best practices

Module #20
Bakery Management and Operations
Bakery management, operations, and entrepreneurship principles

Module #21
Food Safety and Regulations
Food safety regulations, guidelines, and best practices for bakeries

Module #22
Menu Planning and Pricing
Menu planning, pricing, and merchandising strategies for bakeries

Module #23
Baking for Special Diets
Baking for special diets, including gluten-free, vegan, and sugar-free

Module #24
Trends and Innovations in Baking
Current trends, innovations, and emerging technologies in baking and confectionery

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Baking and Confectionery career

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Baking and Confectionery ( 25 Modules )

Baking and Confectionery
( 25 Modules )