One of the very first things you'll learn in any baking program are basic techniques and common ingredients, like mixing, measuring and kneading and the ins and outs of flour and other important ingredients. You will learn about the tools and words common in the trade and about the science that combines ingredients and technique to produce the myriad of results that are baked goods.
You'll master the technique for a multitude of baked goods over the course of your studies. Most schools begin with bread, moving from a classic crusty loaf to brioche and pretzels. Typically, you'll move on from this base into sweeter realms: croissants and other pastries, cakes and cookies. Some programs include a course on chocolate as well.
Most schools have periods of intensely guided technique study followed by a period of practice time, where students work to make a wide variety of items that demonstrate what they've learned. There may be an internship, where the student works outside the classroom in a restaurant or bakery to gain experience in a practical environment. Throughout the study, students will be tested via written, oral and practical exams.