Science of Baking is the perfect next step for those who have already completed the Applied Baking Science course. Technical managers and those in technical, operational, and sales roles will gain in-depth knowledge about ingredients and equipment that will help them do their jobs more effectively. This course is also an ideal solution for employees whom the plant intends to move into a management role.
Module 1: Foundations
Begin your baking education with this introduction to the fundamental processes of baking and the rich history of the baking industry. In this course, you will learn the basic science and math skills required to be a successful baker. This course includes a digital copy of our Glossary of Baking Terms. This industry-trusted foundational reference will be your go-to as you continue your baking career.
Module 2: Ingredient Technology
This course will help you understand these challenges by exploring the uses and functions of ingredients in bakery products, from wheat and flour to dough strengtheners and other miscellaneous baking ingredients. This course will also prepare you for the Science of Baking: Bread & Rolls and Science of Baking: Cakes & Sweet Rolls.
Module 3: Bread and Rolls
Science of Baking: Bread & Rolls is an intermediate course that builds on the lessons in the Science of Baking: Foundations and Science of Baking: Ingredient Technology courses. This course delves deeper into the science of breadmaking and focuses on the products and processes applicable to pan breads, tortillas, flatbreads, and more.
Module 4: Cakes & Sweet Goods
Science of Baking: Cakes & Sweet Goods is an intermediate course that builds on the lessons in Science of Baking: Foundations and Science of Baking: Ingredient Technology. This course delves deeper into the processes and intricacies of a variety of baked goods such as cakes, pies, sweet doughs, snack cracker, icing, and more.