Science of Baking: Module 4 Cake and Sweet Goods
Science of Baking: Module 4 Cake and Sweet Goods builds upon the lessons in the Foundations and Ingredient Technology modules. Cake and Sweet Goods covers the processes and intricacies of a variety of baked goods: from cakes and pies to sweet dough, icings, and more.
- Cake Baking Technology
- Cake Baking Technology II
- Muffins and Baking Powder Biscuits
- Danish, Puff Pastries and Croissants
- Sweet Dough
- Saltines/Snack Crackers
- Icings and Glazes
- The Science of Cake, Cookie, and Cracker Making
Upon successful completion of this course you will receive 8.8 IACET continuing education units.
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.
11 lessons, 8.8 CEUs
- Internet access
- Individual work or personal email account
To purchase other modules, return to the Science of Baking page.