Objectives of this course are to introduce the baking principles and functional characteristics of various bakery products from different food ingredients. The course is divided into three major categories including breads, cakes and disserts. On the basis of sole product preparation, study of baking volume, texture, color and appearance are completely conducted by investigating flour screening, recipe calculation, judgment of dough fermentation temperature, humidity and time, and determination of baking temperature and time. As a result, the current course training should enhance the capability of student for new product development.