Science of Baking: Module 3 Bread and Rolls

The Science of Baking: Module 3 Bread and Rolls delves even deeper into the science of breadmaking by buildings upon the lessons in the Foundations and Ingredient Technology modules. Bread and Rolls teaches students about a wide variety of products and processes – from standard white pan bread to tortillas, English muffins, and beyond.

Lessons

1. Dough Mixing/Fermentation Systems
2. Dough Processing
3. Bread Processing Equipment
4. The Science of Breadmaking
5. White Pan Bread
6. Variety Pan Breads
7. Hearth Breads
8. Hard and Soft Rolls, Bagels
9. Evaluation of Baked Bread
10. Tortillas, Pizza and Flat Breads
11. English Muffins
12. Frozen Dough Production
13. Freezing Fresh Baked Products

Upon successful completion of this course you will receive 10.4 IACET continuing education units.

Enrollment Information

Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. Complete the course at your own pace. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.

Time allowed to complete the course: 3 years.
13 lessons, 10.4 CEUs

Technical Requirements

• Internet access
• Individual work or personal email account

Tuition

To purchase additional modules, return to the Science of Baking page.