This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

This course discusses the characteristics and production methods of quick breads and pies, including biscuits, muffins, loaf cakes, and doughnuts.

This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques

This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

This course covers the preparation of custards, puddings, bavarians, mousses, souffles, and frozen dessert.