Applied Baking Technology
If you are a line worker or an apprentice baker and want to learn more about your job, but don't have the time to complete the Science of Baking course, Applied Baking Technology was designed for you. It is also suitable for retail and wholesale bakers who need a basic understanding of the wide range of products they sell. It explains the technology and science of baking and is an excellent way to help you advance your career. Whether you are a worker or a member of management, you will receive direct rewards in improved efficiency and productivity.
- The Baking Industry
- Mathematics for the Baker
- Mixing and Fermentation Systems
- Dough Processing
- White Pan Bread
- Variety Breads
- Hearth Breads
- Hard and Soft Rolls, Bagels
- Tortillas, Pizzas and Flat Breads
- Cake Baking I
- Cake Baking II
- Muffins and Biscuits
- Danish, Puff Pastries, and Croissants
- Sweet Dough
- Frozen Dough Production
- Hygiene-Food Sanitation and Safety
Features include: numerous illustrations make topics easy to understand and remember, technical details provide in-depth knowledge of each subject, review questions are keyed with references to lessons, self-check quizzes boost your confidence, all lessons include a complete glossary of terms.
Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.
Complete the course at your own pace. You have up to 3 years to complete the course.
18 lessons, 14.4 CEUs
- Internet Access
- E-mail Account (individual work or personal)
- Please check that your computer system meets our technical requirements.
Now available in LearningLab@AIB!
||AIB International has been accredited as an Accredited Provider by the International Association for Continuing Education and Training (IACET), 12100 Sunset Hills Rd., Suite 130, Reston, VA 20190.|