Bread Troubleshooting Online
Learn tried-and-true, ready solutions for common bread manufacturing challenges.
Bread Troubleshooting presents a systematic approach to identifying root causes of common bread manufacturing problems, one module at a time. Work at your own pace, assess your understanding with pre- and post-tests, and gain the knowledge you need to move your baking career forward.
This course is an excellent follow-up to Bread Manufacturing Process, and is offered in Spanish as well as English.
Who will benefit from Bread Troubleshooting training?
Any baker who wants to advance beyond the basics into more intermediate strategies for bread making will benefit from this online course. Production supervisors, foremen and managers, as well as line supervisors will also find value in this content.
After this course you’ll understand:
- Ordering steps in a troubleshooting model
- Potential causes for common quality problems
- Terms, reasons, advantages, and best practices for adds and emergency doughs
Upon successful completion of this course you will receive 0.1 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.