In Depth: The Differences in Modules from Science of Baking

Confused about the four modules our Science of Baking distance learning course offers? The educational modules equip bakers with the skills and knowledge needed to manage the unique challenges of baking. Each module emphasizes the "whys" of the baking process and provides a thorough understanding of ingredient formulations and interactions. This tool aims to assist bakers in breaking up the content. Take a further look at the modules explained below:

The first module in Science of Baking  introduces students to the history of baking and the various aspects of the industry. This module also teaches basic science and math skills required to complete the rest of the course. Learn how nutrition and food labeling work together in a bakery environment.

 

The next module is designed to give students a firm foundation for basic ingredients in any bakery product. The lessons introduce starches, gums, yeast, and fermentation. This course will also prepare students for the next modules, bread and cake. In addition, taking this module allows the student to improve his or her knowledge of ingredients.

Building upon the lessons in the Foundations and Ingredient Technology modules, Bread and Rolls teaches students about a wide variety of products and processes. AIB places you with bread experts that are widely known in the bakery industry -- this is the best way to learn!

 

And finally, the last module that caps the entire learning process -- Cake and Sweet Goods. This module teaches students about a wide variety of products and processes. From cake baking technology to saltines and snack crackers, you'll experience the science of cake, cookie, and cracker making.