Baking

 Suggested prior learning – Food technology  

Baking is a creative, skill-based subject that introduces students to the delicious world of sweet and savoury baked goods. Through hands-on experiences and theory-based learning, students explore core baking techniques, food science principles, and design processes used in both home and commercial kitchens. 

Students will develop confidence working with a range of ingredients and equipment to produce a variety of products such as breads, pastries, cakes, biscuits, and desserts. Emphasis is placed on accuracy, hygiene, safety, and presentation. Students are encouraged to reflect, problem-solve, and adapt recipes to suit dietary needs, sustainability principles, and modern food trends. 

What You Will Learn: 

• Fundamental baking techniques (mixing, creaming, kneading, proving, folding, piping) 

• The science behind baking (functions of ingredients, reactions, temperature control) 

• Presentation and decoration skills 

• Recipe adaptation and innovation 

• Food safety and hygiene practices 

• Time management and teamwork in the kitchen 

• Designing baked products for specific audiences or occasions 

Whether you're a budding young pastry chef or simply passionate about creating food, this subject will build your practical skills, creativity, and understanding of the baking industry.