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Module 1: Introduction to Baking

Foundational Skills for the Malone Global University Baking Program

Overview

Module 1 builds the essential foundations of professional baking by introducing concepts such as understanding ingredients, basic techniques, and proper use of baking tools. By the end of this module, you will have a solid foundation to tackle more advanced baking challenges. Students learn the science of of baking, equipment mastery, heat transfer principles, measurement accuracy, quick-bread methods, pastry fundamentals, and sensory evaluation. This module prepares students for Module 2, where artisan bread science and yeast-based fermentation techniques begin.

Learning Objectives

Topics Covered

  1. Introduction to Common Baking Ingredients (flour, sugar, fats, eggs, leavening agents)
  2. Essential Baking Tools and Equipment
  3. Mixing Methods and Techniques (creaming, folding, whisking)
  4. Measuring and Scaling Ingredients Accurately
  5. Understanding Oven Temperatures and Baking Times
  6. Simple Recipes: Cookies, Muffins, and Basic Breads

Examples of Assignments

Resources & References

Module 1 Chapters

1. Foundations & Orientation (5 lessons)

2. Tools, Equipment & Workspace Mastery (10 lessons)

3. Ingredient Science Fundamentals (8 lessons)

4. Measurement, Scaling & Accuracy (6 lessons)

5. Heat Transfer & The Baking Environment (6 lessons)

6. Quick Breads & Simple Preparations (6 lessons)

7. Basic Pastry & Dessert Foundations (4 lessons)

8. Sensory Skills & Quality Evaluation (2 lessons)

Pagination

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