The Culinary Institute of America (CIA):

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Student Companion Site

Table Of Contents

Chapter 1: Career Opportunities for Baking and Pastry Professionals

Chapter 2: Ingredient Identification

Chapter 3: Equipment Identification

Chapter 4: Advanced Baking Principles

Chapter 5: Food Safety

Chapter 6: Baking Formulas and Bakers Percentages

Chapter 7: Beginner Yeast Breads and Rolls

Chapter 8: Advanced Yeast Breads and Rolls

Chapter 9: Pastry Doughs and Batters

Chapter 10: Quickbreads and Cakes

Chapter 11: Cookies

Chapter 12: Custards, Creams, Mousses, and Soufflés

Chapter 13: Icings, Glazes, and Sauces

Chapter 14: Frozen Desserts

Chapter 15: Pies, Tarts, and Fruit Desserts

Chapter 16: Filled and Assembled Cakes and Tortes

Chapter 17: Breakfast Pastries

Chapter 18: Individual Pastries

Chapter 19: Savory Baking

Chapter 20: Plated Desserts

Chapter 21: Chocolates and Confections

Chapter 22: Décor

Chapter 23: Wedding and Specialty Cakes

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