1. INTRODUCTION TO BAKERY 2. EQUIPMENT NEEDED  3. WHEAT 4. FLOUR 5. FATS AND OILS 6. EGG 7. MILK 8. SUGAR 9. SALT 10. WATER 11. FLAVORING AGENTS 12. LEAVENING AGENTS
13. BAKING PROCESS 14. CAKES AND ICING 15. COMMERCIAL BREAD MAKING METHODS 16. BREAD ROLLS 17. PIZZA 18. PASTRIES 19. PIES 20. TARTS 21. INTRODUCTION TO CONFECTIONERY
23. PREVENTION OF BACTERIAL ROPE AND MOLD INFECTION 24. EQUIPMENT USED IN BAKERY AND CONFECTIONERY