Introduction to Baking-Basic Principles of Baking General Information_ measurements used in bakery, Conversion tables, dough and cake mixing temperatures, Raw materials & Equipments used in Bakery and their role Different types of Paste: Short crust, Sweet crust, Rough puff, puff paste, choux paste, Suet paste_ preparation, faults and products of the above pastes.

Bread - Types of dough, Types of dough making process, (Straight dough method, modified Straight dough method for rich dough, Sponge method) Steps in Yeast dough Production. Dough Formulas &Techniques-Hard Rolls, Soft Rolls, French Bread ,White Pan Bread, Rye Bread,Brioche,Sweet Roll Dough, Danish Pastry, Croissants. Bread faults and their causes

Sponge-Basic preparation methods- types of sponges Icings: Different types of Icings, (Fondant, butter cream, foam, flat, fudge) Fillings and Glazes and their uses. Cake making methods- cake formula balance- common faults in cakes, Cake decoration.

Biscuits & Cookies: meaning and preparation ,Production, Sandwich Cookies, Ice box Cookies, bar Cookies, macaroons, wafers and lace cookies, assorted cookies Pies- Introduction, production of pies . Production of fruit pies and common problems with fruit pies Tarts and tartlets- procedure for making tarts shells, variations.

Chocolate and Sugar Confectionery, Liqueur Chocolate, toffees and boiled sweets, fudges, pulled sugar, blown sugar, pastilles . Hot sweets-Charlottes, fritters, pancakes, puddings, dumplings., Cold sweets-Bavarois, mousse, fruit dessert - method of preparation.