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Bakery Science is more complex than its name may suggest. If you major in it, you’ll learn all about the intricate chemical processes involved in baking just about everything. You’ll learn about production processes, the functions of various ingredients, and nutrition. This new knowledge will be important as you work on developing new baked products and perfecting your baking skills, which you’ll be able to do in your university’s Bakery Science laboratories.

A Bakery Science major also involves study of the business side of baking. You’ll study government regulations for food products and production. You’ll learn about management and other business concepts. You’ll look at economic trends and changes that may affect your career. And you’ll learn the maintenance and engineering skills you’ll need to run your own successful bakery operation.


  • Assuring Quality Baking Products

  • Baking and Frying Technology

  • Baking and Pastry

  • Basic Industry Standards

  • Bread and Roll Production

  • Chemically Leavened Pizzas

  • Cookie Ingredient Technology

  • Dealing with Flour Quality

  • Enzyme Usage for Bakers

  • Extending Shelf Life for Bakery Foods

  • Oven Technology

  • Process Engineering for Dough Systems

  • Restaurant Desserts

  • Wedding Cakes


You can build a solid foundation for Bakery Science by taking courses in math, biology, chemistry, and English. A business course could be useful, if one is available at your high school. And embrace home economics—you might find more useful information here than you’d expect. Hands-on experience (and experiments) with your own baking will give you a taste—literally—of what you’re in for.