This course covers the chemical reactions, essential ingredients, and techniques, that reveal how science applies to bread, pastries, and other baked goods. Topics include an introduction to major ingredient groups including sweeteners, fats, milk, and leavening agents and how each affects finished baked goods. Upon completion, students should be able to identify traits of ingredients; better understand the effect ingredients have on finished products; increase awareness of all the tastes, textures and sights in the bakeshop; further develop basic bakeshop skills; compare and evaluate products.