These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a glossary. Twelve units of instruction are provided: (1) orientation; (2) basic baking ingredients; (3) use and care of hand tools and utensils; (4) use and care of equipment; (5) standard recipe use; (6) cookies; (7) yeast breads and rolls; (8) sweet yeast-dough products; (9) quick breads; (10) cakes and icings; (11) cake decorating; and (12) pastries and pies. Each unit contains some or all of the following sections: objective sheet; suggested activities; assignment and written test answers; written test; unit evaluation form; teacher supplements; transparency masters; information sheet; student supplements; assignment sheets; job sheets; and dissemination material. (NLA)