Exam Specifications

The test includes 150 four-option multiple choice items. Each of the items has only one (1) correct response. Of the 150 items presented on the assessment, 120 will be scored and 30 are non-scored (used for research purposes).  Explore the exam standards, competencies, and weighting below.

  1. Describe the roles and responsibilities for individuals engaged in baking careers.
  2. Evaluate opportunities for employment and entrepreneurship in the baking industry.
  3. Summarize the education, training, and certification requirements for careers in baking.

  1. Demonstrate safe food handling and preparation techniques to integrate Hazard Analysis and Critical Control Points (HACCP).
  2. Outline steps for cleaning and sanitizing food-preparation utensils and equipment.
  3. Apply practices for allergen management.
  4. Maintain Safety Data Sheets (SDS) for workplace and food safety.

  1. Differentiate equipment for baking in residential and commercial settings.
  2. Describe the process for cleaning, storing, and safe operation of equipment.

  1. Modify a recipe based on yield.
  2. Determine recipe yields.
  3. Estimate the production cost of baked products.
  4. Determine the amounts of product needed in a baking and pastry recipe, using the baker’s percentage method.

  1. Describe the sources and functions of baking ingredients.
  2. Demonstrate mis en place for baking and pastry preparation.
  3. Evaluate the relationship between ingredients and the quality of results.

  1. Prepare a variety of baked goods (e.g., quick breads, cakes, cookies, pies, tarts)
  2. Prepare yeast-leavened doughs.
  3. Evaluate baked goods for irregularities in appearance, texture, or taste.

  1. Describe the role of science and food-science in the development of baked goods.
  2. Explain basic chemistry concepts and how ingredients react in food-science applications.
  3. Explain the purpose of sensory evaluation panels and the process for conducting a sensory panel using controls.
  4. Conduct testing of baked goods using current technology.

Examination Preparation Resources

The Instructional Resource Directory provides a list of suggested resources that address the domains, competencies, and content of the AAFCS Baking Science 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 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.

Baking Science Resource Directory

Examination Scoring

The examination consists of multiple choice questions with four (4) choices for each question. Some of these questions are included for research purposes only and are not scored. The research questions are not identified; therefore, all questions are to be answered to the best ability of the candidate. Examination results will be based only on the scored questions on the examination. The order of items and answer choices vary from candidate to candidate. Subject-matter experts (SMEs) have provided input regarding the difficulty level of every question used in AAFCS examinations. That information is used to develop examination forms that have comparable difficulty levels. When there are differences in difficulty in different versions of an examination, a mathematical procedure is used to equalize the difficulty scores. Because the number of questions required to pass the examination may vary for different test versions, the scores are converted to a reporting scale to ensure a common standard. The passing score is a scaled score of 240 out of a possible 300 points on the scoring scale.