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: easy-to-read text, 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 prior to each test boost your confidence, all lessons include a complete glossary of terms, printed lessons serve as a valuable reference when you finish the course.
Enrollments are accepted any time. Upon enrollment students will be shipped all course lessons. Lesson exams are required to be taken online using a computer. Exam instructions will be e-mailed upon enrollment. To receive a document of completion, students must submit an exam for each lesson and maintain an average score of 70% or above.
Time allowed to complete the course: one year.
18 lessons, 14.4 CEUs
- Internet Access
- E-mail Account (individual work or personal)
||AIB International has been approved as an Authorized Provider by the International Association for Continuing Education and Training (IACET), 1760 Old Meadow Road, Suite 500, McLean, VA 22102; (703) 506-3275.