| 1.
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Describe and execute the planning, ordering and scheduling required in
a commercial bakeshop. (I)
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| 2.
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Identify, describe, and implement proper food safety and sanitation
procedures required of bakery personnel in the operation of a
commercial bakeshop. (II)
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| 3.
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Define and use baking and pastry terminology, including English and
non-English vocabulary. (III)
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| 4.
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Describe the functions of various ingredients in baked products. (IV)
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| 5.
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Identify, describe, and produce a variety of yeast breads. (V)
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| 6.
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Identify, describe, and produce a variety of quick breads. (VI)
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| 7.
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Identify, describe, and produce a variety of creams and custards.
(VII)
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| 8.
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Identify, describe, and produce a variety of doughs. (VIII)
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| 9.
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Identify, describe, and produce a variety of cakes, fillings and
icings. (IX)
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| 10.
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Identify, describe, and produce a variety of cookies and brownies. (X)
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| 11.
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Identify, describe, and produce basic plating, decorating and
garnishing techniques. (XI)
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