Study each topic below — these are the core knowledge areas tested in Year 1. Build a solid foundation here before advancing to Year 2 material.
📖Ingredient Functions
- Flour proteins and gluten development
- Yeast metabolism and fermentation science
- Fat types and their roles in baking
- Sugar functions: sweetness, texture, browning
📖Bread Production
- DDT formula (Desired Dough Temperature calculation)
- Fermentation phases and bulk fermentation control
- Proofing schedules and poke testing
- Scoring techniques and oven spring optimization
📖Pastry Types
- Puff pastry lamination and turn schedules
- Choux pastry: éclairs, profiteroles, gougères
- Short dough and tart shells
- Filo dough handling and layering techniques
📖Cake Production
- Creaming method for butter cakes
- Foam method for sponge and chiffon cakes
- Angel food cake production
- Crumb structure and moisture control
📖Chocolate Work
- Cocoa butter crystallography
- Tempering temperatures for different chocolate types
- Ganache preparation and ratios
- Chocolate enrobing and setting techniques
📖Sugar Work Stages
- Thread (110°C), Soft Ball (113°C)
- Firm Ball (118°C), Hard Ball (121°C)
- Soft Crack (132°C), Hard Crack (149°C)
- Caramel (160°C) and sugar pulling techniques
📖Scaling & Baker's Percentage
- Baker's percentage based on flour weight
- Batch scaling calculations
- Unit conversion and metric standardization
- Yield percentages and waste tracking
📖Leavening Agents
- Yeast types: active dry, instant, fresh
- Chemical leaveners: baking soda and baking powder
- Mechanical leavening through air incorporation
- Fermentation control and gas production
📋Canada Food Labelling Regulations
- Allergen declarations and precautionary labelling
- Ingredient listing requirements
- Nutritional information panels (NIP)
- Bilingual labelling and compliance
📖HACCP for Bakeries
- Critical Control Points in baking processes
- Temperature monitoring and documentation
- Allergen cross-contact prevention
- Recall procedures and traceability systems
📖Advanced Fermentation
- Sourdough starter maintenance and hydration
- Long cold fermentation (cold retard) benefits
- Autolyse and dough conditioning
- Flavor development and enzymatic activity
📖Laminated Dough Mastery
- Puff pastry: six-fold, four-fold, book folds
- Croissant dough and lock-in temperature
- Laminated dough troubleshooting (greasy, greasy)
- Production timing for optimal oven spring
⚙️Decorative & Advanced Techniques
- Piping techniques and bag control
- Marzipan and fondant modeling
- Boiling and blown sugar techniques
- Artistic plating and presentation
🔍Troubleshooting & Quality Control
- Bread defects: cracking, gumming, tunneling
- Cake issues: density, doming, shrinking
- Pastry problems: shrinkage, lack of lift
- Sensory evaluation and standards
📖Production Planning & Management
- Batch scheduling and fermentation timers
- Ingredient inventory and prep systems
- Cost control and yield optimization
- Hygiene protocols and sanitation standards
🍽️Specialty Baking Applications
- Gluten-free baking science and substitutions
- Plant-based alternatives in baking
- Low-sugar and reduced-fat formulations
- Vegan pastry and cake production