Function of Ingredients

Function of Ingredients Online

Expertise in baking begins with a solid grasp of ingredient science.

Also available in Spanish

In this online course, you’ll acquire targeted information about both core and secondary ingredients common to most baked goods, one simple module at a time. Work at your own pace, assess your understanding with pre- and post-tests, and gain the knowledge you need to further your baking career. Makes a great trio with companion courses Bread Manufacturing Process and Bread Troubleshooting. This course is also available in Spanish.

Who will benefit from the Function of Ingredients course?

Any baker seeking to enhance their understanding of ingredients will gain a wealth of practical information from this baking training course. Production supervisors, foremen and managers, as well as line supervisors will also find value in this content.

After these courses you’ll understand:

  • How core ingredients like flour, salt, and water contribute to final products
  • What secondary ingredients such as oxidizing agents and emulsifiers do
  • The effects of over- or under-use of both core and secondary ingredients

Upon successful completion of this course you will receive 0.7 IACET continuing education units.

Enrollment Information

Enrollments are accepted any time; students complete the work on their own schedule. Following the course, there will be a post-test. Those who score 80% or higher will receive a document of completion.

Time allowed to complete course: 3 years.

Technical Requirements:

Function of Ingredients
Upon Enrollment
Baking Processes
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