Science of Baking 2017-10-01T20:40:48+00:00

Science of Baking



WMC Technical Courses

Science of Commercial Bread Baking

Dr. Lin Carson of BAKERpedia and Dr. Gary Hou of Wheat Marketing Center

Designed for: Production line leads/supervisors/foreman, QA supervisors/managers, technical support personnel, research & development personnel, and anyone problem solving with fermented dough on a high speed

Looking to hone your baking skills? This is a high paced course like no other in the industry. We know that you can’t abandon your job responsibilities for too long. Therefore, we have created a intensive technical day that will polish up your baking skills. We have packed it with so much information in a short amount of time, that we will need to work through lunch, between the classroom and the lab. You will be given a toolbox full of knowledge to utilize when you get back to work. Whether you’re a foreman, or a QA supervisor, this quick one day course will enhance your job skill and get you ready for the challenges that comes with your position.

November 2, 2017

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