Our Science of Baking distance learning course emphasizes the "whys" of the baking process and provides a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur during production. Many baking professionals have benefited from this flexible course.
Module 1: Foundations introduces students to the history of baking and various aspects of the baking industry. This module also teaches the basic science and math skills required to complete the rest of the course. Includes a complimentary copy of our Glossary of Baking Terms.
Module 2: Ingredient Technology teaches students needed information about the uses and functions of ingredients in bakery products. This module prepares the foundation for the bread and cake modules.
Module 3: Bread and Rolls builds upon the lessons in the Foundations and Ingredient Technology modules. Bread and Rolls teaches students about a wide variety of products and processes applicable to pan breads, rolls, flat breads and more.
Module 4: Cake and Sweet Goods builds upon the lessons in the Foundations and Ingredient Technology modules. Cake and Sweet Goods teaches students about a wide variety of products and processes applicable to pies, sweet doughs, cookies, snack crackers, and more.
Complete the course at your own pace. You have up to 3 years from the date of enrollment to complete each module. Begin with modules 1 and 2. Modules 3 and 4 will not be sold without the purchase of modules 1 and 2.