| 1 | Introduction | [1] s. 01-05; [2] s. 43-47; [3] s. 01-06 |
| 2 | Introducing the basic and auxiliary materials used in the production of bakery products. | [1] s. 05-10; [2] s. 47-50 |
| 3 | Cereal flours | [1] s. 10-20 |
| 4 | Chemical leavening agents, enzymes, oxidant and reducing substances, yeasts, their composition, properties and types and their functional effects on the product | [1] s. 20-30 |
| 5 | Shortenings, surfactants, their effects on the product and usage levels | [1] s. 30-40 |
| 6 | Properties, effects and usage levels of flavoring substances and spices, chocolate and cocoa | [1] s. 40-50 |
| 7 | Production of grain malts and the effects of vital gluten and starch on the product and their usage levels | [1] s. 50-70; [2] s. 51-53 |
| 8 | Legal legislation regarding basic and auxiliary ingredients used in bakery products | [1] s. 70-80 |
| 9 | Bakery products | [1] s. 80-90; [2] s. 51-55 |
| 10 | Bakery products | [3] s. 6-10 |
| 11 | Student presentations | |
| 12 | Student presentations | |
| 13 | Student presentations | |
| 14 | general evaluation | |