Chapter  1. The Baking Profession

Chapter  2. Basic Professional Skills:  Bakeshop Math and Food Safety

Chapter  3. Baking and Pastry Equipment

Chapter  4. Ingredients

Chapter  5. Basic Baking Principles

Chapter  6. Understanding Yeast Doughs

Chapter  7. Lean Yeast Doughs: Straight Doughs

Chapter  8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Chapter 9. Rich Yeast Doughs and Laminated Yeast Doughs

Chapter  10. Quick Breads

Chapter  11. Doughnuts, Fritters, Pancakes, and Waffles

Chapter  12. Basic Syrups, Cream, and Sauces

Chapter  13. Pies

Chapter  14. Pastry Basics

Chapter  15. Tarts and Special Pastries

Chapter  16. Cake Mixing and Baking

Chapter  17. Assembling and Decorating Cakes

Chapter  18. Cookies

Chapter  19. Custards, Puddings, Mousses, and Soufflés

Chapter  20. Frozen Desserts

Chapter  21. Fruit Desserts

Chapter  22. Dessert Presentation

Chapter  23. Chocolate

Chapter  24. Marzipan, Pastillage, and Nougatine

Chapter  25. Sugar Techniques

Chapter  26. Baking for Special Diets 

Appendices