Baker’s Math and Science Online
Understand the science and math concepts 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. This online baking training course, offered in both English and Spanish, provides the foundation you need to advance your career as a baking professional.
This course is an excellent lead-in to other LearningLab@AIB baking courses such as Function of Ingredients, Bread Troubleshooting and Bread Manufacturing Process.
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
Upon successful completion of this course you will receive 0.6 IACET continuing education units.
Take a sneak peak at the course
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 the course: 3 years.