The Baking Science & Technology 16-week class consists of four major areas of study:

  • Cake and Sweet Goods Production (including Cookie and Cracker Technology)
  • Bread and Roll Production
  • Baking Science
  • Operations and Food Safety

Cake and Sweet Goods Production lectures (74 hours) and labs (130 hours)

Learn how controlling batter and dough temperatures is linked to controlling production schedules and product quality. Understand how ingredients interact, and how to calculate formulas for most types of cakes and sweet goods. Get a solid foundation in processing techniques, equipment, and troubleshooting. Understand each topic as it relates to:

  • Layer, angel food, sponge, snack, chiffon, and pound cakes 
  • Quick breads and muffins
  • Sweet dough products (cinnamon rolls, coffeecakes, etc.)
  • Danish pastries and croissants
  • Puff pastry and turnovers
  • Pies
  • Doughnuts (cake and yeast-raised) 

Reap the benefits of experienced instructors demonstrating ingredient functions and processing techniques. Apply classroom solutions to production problems using both wholesale and retail equipment. Learn to recognize proper handling characteristics and possible sources of trouble regardless of batch size. Confidently identify product faults and apply corrective actions.

Also learn the ingredients, equipment, and processes used to make a variety of cookie and cracker products in this highly-interactive section that moves seamlessly from classroom to labs. Gain skill in troubleshooting common production problems or issues that may be encountered from ingredients, formulation, or processing in snack and traditional crackers and deposit, wire-cut, rotary molded, and sandwich cookies.

Bread and Roll Production lectures (60 hours) and labs (140 hours)

Begin with the function of ingredients: how they interact in the dough and how to manipulate formulas to achieve desired product results. Become familiar with these processes, systems, and products: 

  • Straight, sponge, and no-time dough
  • Liquid ferments
  • White pan breads
  • Hamburger and hot dog buns
  • Tortillas
  • French and rye hearth breads
  • Whole grain, multigrain, whole wheat, wheat, high fiber, and raisin pan variety breads
  • Sourdough bread

Reinforce lectures by making bread and roll products in hands-on labs. Observe the effects of substituting and changing amounts of ingredients, and make products using the dough systems described in lectures. Practice troubleshooting skills by dough-doctoring to remedy problems caused by equipment failure or ingredient errors. Learn to appreciate not only the science but also the art of baking. Examine final products and discuss how you made them. 

Baking Science lecture (74 hours) and labs (77 hours)

Learn the fundamentals of baking science with emphasis on the functional chemistry of major and minor baking ingredients. Compare common sources and chemical compositions, comprehend ingredient functionality and interactions, and recognize the relationship between ingredients and processes in bakery foods. Study the influence of pH, total acidity, and water activity. Examine newly introduced or less commonly used analytical equipment for potential applications.

The hands-on portion focuses on understanding the information provided by many different standard analytical test procedures, with major emphasis on flour characteristics. Relate lab data to bakery production processes and variations. Learn the basics of microscopy, widely used flour and dough testing equipment, and analysis of ingredients. 

Operations and Food Safety (31 hours)

Gain practical knowledge and skills necessary to successfully lead and manage a team of individuals in a bakery operation, and improve production efficiency, performance, capability, profitability, and quality. Topics include:

  • Process control and optimization
  • Equipment and operational capacity
  • Problem planning and scheduling
  • Calculating and controlling cost of products
  • HACCP online
  • GMP prerequisites

Review and learn to easily apply basic mathematics to solve problems related to true and baker’s percent.