Understand the science and math behind the baking arts!

Baker’s Math and Science, offered on the LearningLab@AIB cloud platform, focuses on essential math, biology, chemistry, and physics topics that affect bread production. Find out how baker's percent contradicts the normal concept of percentages, use a variety of baking tools to measure heat and humidity, and discover how chemical properties impact the final product.

This online baking training course, offered in both English and Spanish, provides the foundation you need to advance your career as a baking professional. Baker's Math and Science is an excellent lead-in to the other online courses in our Baking Specialist Collection.

How will benefit from Baker's Math and Science baking training?

Any baker seeking to advance their knowledge and skill level will benefit from this in-depth course. Production supervisors, foremen and managers, as well as line supervisors and managers will also find value in this content.

After this course you’ll know how to:

  • Perform math calculations needed throughout production including baker’s percent, absorption, and bake loss
  • Identify critical biological characteristics of yeast, bacteria, and molds
  • Measure heat and humidity with a variety of tools
  • Differentiate between chemical properties of carbohydrates, proteins, and fats

Take a sneak peak at the course

Upon successful completion of this course you will receive 0.6 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. Work at your own pace, with up to 3 years to complete the course.

Bakers Math and Science: 0.6 CEUs

Technical Requirements:


Baker's Math and Science

Upon Enrollment$425.00