Frozen Dough Online
Adapted from AIB's Popular Applied Baking Technology correspondence course, this online course covers the following topics: producing frozen dough, including formulation, oxidizing agents, reducing agents, mixing and fermentation; thawing/processing frozen yeast-raised doughs, including bread and rolls, white and rye hearth breads, sweet dough, Danish dough, pies, cookies and puff pastry. The course includes ten modules, a self-check quiz and a final exam.
Lectures are presented as Flash Player presentations and as HTML presentations. Students can listen to the course lecture while viewing related slides with the Flash Player software (available as a free download). Students can also choose to view the course in HTML format. Compatible with any browser, students can use the HTML presentation to read the course at their own pace. This option can be used if the Flash Player is not installed. Additional content is also available to students for use in this course. Documents are available as Adobe Acrobat PDF files.
Approximate time for narrated presentations: 51 minutes
Enrollments are accepted at any time. There are no fixed starting dates. Once you have enrolled you are given 60 days to complete the course. Students who receive a 70% or above on the final exam will receive a document of completion and .5 Continuing Education Units (CEUs).
- Internet Access
- E-mail Account (individual work or personal)
- Adobe Reader
||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.
(Keywords: Frozen Dough, Online, Internet Course, Oxidizing Agents, Reducing Agents, Formulations)