Chapter 1: The composition and the production process for making butter
In this chapter, we’ll answer the following questions:
Chapter 2: The different types of butter, their designations and how to store it
This chapter will allow you to better understand the specificities of each type of butter.
Chapter 3: Identifying the applications and roles played by butter in a bakery
This last chapter will give you some concrete examples on how to use butter in a bakery. You’ll also learn about other aspects of butter, such as how it has regained popularity in the past few years.
*Accessibility: You’ll have a 24/24 and 7/7 access to the course connecting on our learning platform during 21 days after your registration date.
The course duration is indicative. It’s important that you follow the training at your own rythm. The learning duration correspond to the course reading and rereading, to the note taking and the final test. You can reread the course 5 times and begin the quiz when you feel ready. You can take the test only 3 times.