This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe contains measures (expressed in weights), ingredients, method steps for combining ingredients, and production techniques. Four instructional objectives are outlined in the beginning of the manual. For example, the first objective is that the student will be able to accurately scale and measure baking ingredients. Following the statement of objectives, safety and sanitation are briefly discussed. Seven sections contain tips and recipes for breads, cakes, pastries, pies, cookies, icings, and fillings. Tips on bread, for instance, include comments on quality, vitamins, mold and rope, and causes of bread faults. A glossary of baking terms concludes the manual. (CSS)