The art and skill of baking remains a fundamental one and important for nutrition, as baked goods, especially breads, are a common food, economically and culturally important. Freshness is such an important quality that restaurants, although they are commercial, bake their own products for their customers. Confections include sweet foods, sweetmeats, digestive aids that are sweet, elaborate creations, and something amusing. New technologies have been introduced in this area which requires our attention. The training program will involve demonstrations by the best chefs.