Baking Science: Resource Directory

The Instructional Resource Directory provides a list of suggested resources that address the domains, competencies, and content of the assessments. Use of the references and resources do not guarantee successful completion of the assessment. AAFCS does not endorse any external products (textbooks, curriculum, etc), vendors, consultants, or documentation that may be listed in the Directory. While every effort will be made to ensure accuracy and reliability of content, AAFCS assumes no responsibility for errors or for use of the information provided. Additionally, AAFCS disclaims any and all liability for any claims or damages that may result from providing information contained on the site, including any Web sites maintained by third parties and linked to the this site. The responsibility for content rests with the organizations that provide the information. The inclusion of links from the site does not imply endorsement by AAFCS.

A Baker's Dozen:  Lab Manual (Published by the Home Baking Association)

A Baker’s Dozen Lab Manual (available for a fee) provides 242 pages of teaching material designed to build a baking bridge of knowledge and skills from home to career best practices, baking science connections, history, computer research links, ingredient, temperature, measurement, and applied baking to serve home, community, entreprenuerial and career connections.

HBA Lab Manual

Baking Education Resource Guide

The list of educational resources provided by the Home Baking Association (HBA) aim to help parents, teachers, schools and school administrators facilitate student learning and provide social care and interaction. These resources are free and cater to students speaking English and Spanish languages.

Baking Education Guide

Baker's Glossary

Access a glossary of baking terms from A to Z.

Home Baking Glossary

Texas Wheat Fields of Learning

Fields of Learning is a free, classroom-ready curriculum that helps educators bring the Texas wheat industry into the classroom through five (5) engaging, real-world lessons covering wheat production, wheat nutrition, and wheat uses.  The lessons include an overview of the types of wheat, the milling process, types of flour and the nutritional benefits of wheat.

Texas Wheat Fields of Learning

The Science of Yeast

Provided by Red Star Yeast, “The Science of Yeast” covers a broad range of subjects – including the basics on yeast, the history of yeast, and the modern yeast manufacturing process. Educator and student resources are also available, including science project experiments.

The Science of Yeast

ADM Baking Ingredients and Solutions

ADM shares information and expertise on bakery ingredients and offers a full list of bakery resources related to milled products, flavors, colors, oils, emulsifiers, and alternative proteins.

Human Nutrition - Bakery Category

"Jiffy" Mix Resources from Chelsea Milling Company

Chelsea Milling Company provides a virtual tour of their facility and a wealth of recipes featuring "Jiffy" Mix products.

Jiffy Mix Recipes and Featured Posts

King Arthur Baking Company - Baking Guides 

King Arthur Baking Company provides baking guides as a path to baking excellence. Over a dozen guides are provided from bundt cakes to cookies to sourdough and yeast. 

Baking Guides

Rodelle Kitchen Resources

Rodelle provides basic facts and answers to frequently asked questions about vanilla and cocoa, two ingredients often used in baking. 

Vanilla and Cocoa Resources

Flour 101

King Arthur Baking Company provides an overview of flour which includes how flour is used in recipes, frequently asked questions about flour, and flour substitutions.

Flour 101

Teaching Ideas for Baking and Pastry Arts 

The Twins and Teaching website provides a variety of free classroom activities focused on baking. The activities include a baking bingo, baking equipment scavenger hunt, baking bell ringer journals, and much more.

Baking-Related Classroom Activities

Educator Resources from Culinary Institute of America

The Culinary Institute of America provides resources for educators that include on-demand professional development, lesson plans, and tutorial videos and recipes.

Educator Resources from CIA

Introduction to Pastry Arts 

Rouxbe, an online culinary school, offers a fee-based "Introduction to Pastry Arts" that is a 50-hour course with 20 units and more than 220 tasks, covering everything from kitchen prep, to basics, to cookies, breads, tarts, and so much more.

Introduction to Pastry Arts Curriculum

The Baking Science Credentials for pre-professionals and professionals are supported by: