The Science of Baking Module 3 Bread and Rolls builds upon the lessons in the Foundations and Ingredient Technology modules. Bread and Rolls teaches students about a wide variety of products and processes.


  1. Dough Mixing/Fermentation Systems
  2. Dough Processing
  3. Bread Processing Equipment
  4. The Science of Breadmaking
  5. White Pan Bread
  6. Variety Pan Breads
  7. Hearth Breads
  8. Hard and Soft Rolls, Bagels
  9. Evaluation of Baked Bread
  10. Tortillas, Pizza and Flat Breads
  11. English Muffins
  12. Frozen Dough Production
  13. Freezing Fresh Baked Products

Upon succesful completion of this course you will receive 10.4 IACET continuing education units.

Enrollment Information

Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.

Complete the course at your own pace. You have up to 3 years to complete the course.

13 lessons, 10.4 CEUs

Technical Requirements

  • internet access
  • individual work or personal email account

To purchase other modules, return to the main Science of Baking page.


Science of Baking - Bread and Rolls

Upon Enrollment$240.00