Fundamentals of Baking
( 30 Modules )

Module #1
Introduction to Baking
Overview of the basics of baking, importance of measurement and ingredient quality

Module #2
Understanding Ingredients
In-depth look at key ingredients, their roles and interactions in baked goods

Module #3
Measurement and Scaling
Accurate measurement techniques, scaling recipes up and down, and unit conversions

Module #4
Kitchen Essentials and Tools
Overview of necessary kitchen equipment, utensils, and gadgets for baking

Module #5
Baking Science 101
Chemical reactions, emulsions, and leavening agents in baked goods

Module #6
Flour and Starches
Types of flour, starches, and their effects on baked goods

Module #7
Sugars and Sweeteners
Types of sugars, sweeteners, and their roles in baked goods

Module #8
Fats and Oils
Types of fats and oils, their roles and effects on baked goods

Module #9
Eggs and Egg Replacers
Functions of eggs, egg replacers, and when to use them

Module #10
Leavening Agents
Types of leavening agents, how they work, and when to use them

Module #11
Mixing and Blending
Techniques for mixing, blending, and aerating ingredients

Module #12
Basic Breads
Introduction to bread making, basic dough handling, and recipe development

Module #13
Cake Fundamentals
Basic cake recipes, mixing methods, and troubleshooting common issues

Module #14
Pastry Dough and Pies
Making and working with pastry dough, filling and baking pies

Module #15
Cookies and Bars
Classic cookie and bar recipes, techniques for texture and flavor variation

Module #16
Muffins and Scones
Basic recipes and techniques for making muffins and scones

Module #17
Cupcakes and Cake Decorating
Decorating techniques, piping, and basic cake decorating skills

Module #18
Troubleshooting Common Issues
Common baking mistakes, how to identify and fix them

Module #19
Baking for Special Diets
Accommodating gluten-free, vegan, and other special dietary needs

Module #20
Presentation and Styling
Tips and techniques for visually appealing baked goods

Module #21
Cost Control and Menu Planning
Practical skills for costing, menu planning, and inventory management

Module #22
Baking for Large Groups
Scaling up recipes, production planning, and logistics for large quantities

Module #23
Food Safety and Sanitation
Best practices for maintaining a clean and safe baking environment

Module #24
Advanced Baking Techniques
Laminating dough, making croissants, and other advanced skills

Module #25
Innovative Flavor Combinations
Experimenting with unique flavors, ingredients, and pairings

Module #26
Baking for Seasonal and Holidays
Traditional and modern recipes for seasonal and holiday baked goods

Module #27
Product Development and Recipe Creation
Principles of recipe development, testing, and refinement

Module #28
Bakery Management and Operations
Practical skills for managing a bakery, staff, and daily operations

Module #29
Marketing and Sales Strategies
Effective marketing, sales, and customer service techniques for bakers

Module #30
Course Wrap-Up & Conclusion
Planning next steps in Fundamentals of Baking career

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