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.

11 modules cover these topics:

Cake Baking Technology
Pies
Muffins and Baking Powder Biscuits
Danish, Puff Pastries, and Croissants
Sweet Dough
Doughnuts
Cookies
Saltines and Snack Crackers
Icings and Glazes
The Science of Cake, Cookie, and Cracker Making

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Each module in Science of Baking: Cakes & Sweet Goods comes with an accompanying quiz to test your knowledge. You must receive a minimum score of 70% on each quiz to successfully pass. Upon successful completion of the course, you will receive a certificate of completion and 8.8 continuing education credits. You have up to three years to complete the course.