●編寫說明
Module 1: In a Bakery and Bread Factory
Project 1 In a Bakery
Project 2 Ordering a Birthday Cake
Project 3 Visiting a Bread Factory
Project 4 Visiting a Cake Shop
Module 2: Formulas and Making
Project 5 Bread's Formula
Project 6 Cake's Formula
Project 7 Butter Cookies
Project 8 Some Bread Ingredients
Module 3: The Process of Bread Production and Dough Processing Methods
Project 9 Dough Development During Mixing
Project 10 Chiffon Cakes
Project 11 Dough Processing Methods
Project 12 Baking Reaction
附錄一：生詞和詞組彙總
附錄二：西式面點師職業資格證書理論考試專業英文詞彙
附錄三：拓展閱讀參考譯文
參考資料

《食品生物工藝專業改革創新教材繫列：烘焙專業英語》全書以任務為載體，以情境創設為氛圍進行課程設計，重新構建課程結構，以適應中西點專業學生的英語程度。同時緊密結合烘培食品的專業課程和操作產品，融教與學於一體，體現實踐性教學的理念。