Contents :
1. Practical

-Practicing the prepare Hygiene ,Safety Methods in kitchen area, prepare
-Prepare plan bread ,plain bun,and Bread butter pudding
-Prepare Meringues
-Prepare Sweet Sauces and Flavouring -I
-Prepare Plain white bread ,rich white breade and Breade Roll
-Prepare basic plan cake,vanilla sponge cake and Egg less sponge cake
-Prepare Plain Biscuits ,Baking Powder Biscuits and Cream Biscuits
-Prepare Egg Custard Based Recipes -I
-Prepare Egg Custard Based Recipes -II
-Prepare Steamed Puddings
-Prepare Sweet Sauces and Flavouring -II
-Prepare Fried Fruit Dishes
-Prepare Buns
-Prepare and cook Dough Products
-Prepare Short Pastry, and Puff Pastry
-Prepare Sugar Pastry and Choux Paste
-Prepare Cakes-I
-Prepare Sponges
-Prepare Flat Bread ,Tea Cookies and Barbarian Plain Cake
-Prepare 60- Minute Mini Breads ,Tasty White Bread and light Wheat Bread
-Prepare Cranberry Nut Bread ,Almond Cresent Cookies and Apple Carrot Cupcake
-Prepare Almond Pastries with Strawberries ,All -Star Muffin and Classic Butter Cookies
-Prepare Choco Chip Biscotti,Short Bread Cookies and Classic Sugar Cookies
-Prepare Easy Sugar Cookies Butter flakes Cookies ,Whipped Shortbread Cookies and old time soft sugar cookies
-Prepare Shortbread Cookies II,Upside Down Cookies ,Grandma's Sugar Cookies and Soft Sugar Cookies
-Prepare Lemon Tart,Jam and Sausage Rolls
-Prepare Biscuits
-Prepare Cakes
-Prepare Black Forest cake ,Buttermilk Biscuits and English Bath Buns
-Prepare Drop Biscuits ,Cheese Biscuits ,Buns and Rusks and Devils Cake

2. Theory
-Hygiene ,Safety, Receive of Commodities
-Bakery,Bread
-Biscuit /Cookies
-Egg Custard -based Desserts
-Pudding
-Meringues
-Sweet Sauces
-Fruits
-Dough ,kneading
-Dough ,Products ,Fermentation
-Pastry
-Cakes
-Leavenings Agents
-Dry Fruits
-Cookies
-Crumbs
-Methods of Cooking
-Cooking
-Faults,Packing of bakery, Vegetable pattie

3.Assignment & Test