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This handbook is designed as a compulsory resource for all persons participating in the Bakery Training program. It contains notes on ingredient identification, specifications, functions, processing and storage. A section is devoted to bakery mathematics which introduces the student to formula, yield and product costing exercises that will be included in each of the secondary modules. The information in this handbook together with that contained in each of the modules forms the basis for theory assessment. Learners are directed to further readings that will expand or supplement this content. Each topic area is self contained and a series of self-test questions is included. Learners are encouraged to complete these questions and discuss their answers with a bakery lecturer.

This is a specialist unit that has been developed for the retail baking sector. It covers the skills and knowledge required to plan and produce a range of artisan breads. This includes flat breads, national and regional breads.

This training resource covers the learning outcomes for the core module Apply Basic Assurance Practices and is part of the Certificate in Food Processing. Topics covered include produce quality products, quality relationships, quality requirements and variations, implementing the quality system and improving the quality process.