- Notions of GMP and QHSE (theory and practice); 
- Tools and work equipment; 
- Raw materials: characteristics and functions; 
• Fabricação de massa base para salgados assados;
• Fabricação de esfirra;   
•  Fabricação de bauru; 
•  Fabricação de pão de salsicha; 
•  Fabricação de pão pizza;
•  Fabricação de pão delicia.                                                                          

- ANVISA, Ordinance No. 451/97 - Technical Regulation of General Principles for the Establishment of Microbiological Criteria and Standards for Food (19/09/97); 
- Resolution No. 12/2001 - Technical Regulation on Microbiological Standards for Food ( 02/01/2001); 
- Resolution No. 216/2004 - Technical Regulation on Good Practices for Food Services (15/10/2004); 
- RDC No. 273/2005 - Technical Regulation for Food Preparation Mixtures and Ready-to-Eat Foods" of September 22, 2005; 
- Collegiate Board Resolution - RDC nº 263/2005 (22/09/2005) - Technical Regulation for cereal products, starches, flours and meals.