CLICK HERE FOR COURSE SYLLABUS: The Tortillas Online course focuses on unique product characteristics, ingredients, and processing variations used in the production of flour and corn tortillas. A cceptable ranges of production settings will be discussed, as well as characteristics of a “good” finished product. The course is comprised of two (2 ) modules. The first module explores flour tortillas and the second explains corn tortillas.
Course structure/approach:
• Course Completion time: 3 hours total, up to six weeks to finish.
• Students/employees receive dynamic, interactive, baking-specific training with built-in knowledge checks to test understanding.
• The course comprises one (2) modules. The first module explores flour tortillas and the second explains corn tortillas.
• Two final tests (per lesson module ) that require a 90% GPA or higher to receive a certificate of completion.
LEARNING OBJECTIVES
✓ Explain product characteristics of flour, wheat, and corn tortillas
✓ Describe different production techniques for processing flour and corn tortillas.
✓ Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
✓ Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
✓ Identify common defects and probable causes
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Senior Vice President, Site Leader, Senior R&D Bakery Technologist, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
Pasted Image (1513x600) (3).jpg- Gestor: Vanessa Vial