What you will learn Health, sanitation, and safety Use of bakery equipment including scales, mixers, proofers, and ovens Knife skills Theoretical baking principles and processes Ingredients and methodology Biscuits and muffins Pie dough and straight dough Aeration and emulsification Cookies, pies, tarts Croissant, Danish, and puff dough lamination Cakes, cookies, sponges Buttercreams, glazes, ganaches Dessert plating and presentation Composition, use of colours and textures Pastries, slices, and squares Quickbreads and loaf cakes Deep-fat frying Yeast doughnuts, cake doughnuts, French crullers Fermentation, leavening, gluten development Wild yeast, sourdough starters, biga, poolish Hearth baking Grains and flours Shaping and molding Mixing and portioning Gluten-free baking and ingredients Meat and vegetable pies Sausage rolls, Cornish pasties, calzones Asian buns and tarts Pita breads and flatbreads Sandwiches Consistency and accuracy Environmental conditions Daily production planning Standard math functions Retail bakeshop management Professional etiquette and personal hygiene Troubleshooting and problem solving Ingredient and equipment suppliers Merchandising, inventory, and cost control Waste management Catering Effective communication