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
