About this course
Course duration approximately 1.5 hours
This course is designed to teach users Bread Making Basics
It is not designed to replace a formal education or previously gained experience. It should add to your existing knowledge in order to help secure a job or increase your general understanding of this subject. Completion of the videos and quizzes and the issuance of a certificate will demonstrate to your current or potential employer that you understand the basics of making bread.
The course consists of viewing short videos followed by a short quiz on the following
subjects:
- Types of bread
- Bread making steps
- How to control bread dough temperature
- How to knead bread dough by hand
- How bread dough temperature affects fermentation
- How to add salt and yeast to autolyze
- How does sugar affect bread dough
Upon completion, a certificate and summary of the topics covered will be issued in your
name.
You can log in and re-take the course at any time in case a refresher is needed for any
reason such as an upcoming job interview or promotion.
Course instructions
You should view each video twice before attempting the quiz. You can only move on to the next video upon successful completion of the accompanying quiz. The pass mark is 100% – don’t worry, questions are designed to ensure you understood the video content, we are not trying to catch you out! In case you do not pass the quiz the first time, you can re watch the video and take the quiz again. Once its passed, you can move on to the next module.
While watching each video, pay close attention and concentrate on the content. Do not let any distractions reduce your concentration level. Quiz questions will be relatively easy to answer if you have paid complete attention but difficult if you have not.
You can complete this course in sections by logging out when you need a break. You can continue where you left off by logging in again. There is no time limit for completion.
Once completed a copy of the certificate will automatically be sent to the email address you used to register. Alternatively, you can download a copy immediately at the end of the course.
