AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Market & Ingredient Overview
  • Define types of cookies in the market and ingredients used.
10:00 a.m. Break
10:15 a.m. Cookie Flours
  • Explain the differences in wheat flour types and optional flour treatments
  • Discuss variety grains and flours used cookies
12:00 p.m. Lunch
1:00 p.m. Hands-On Cookies Lab
5:00 p.m.  Adjourn

Day 2

Time Activity
8:00 a.m. Review previous day
  • Evaluate cookies from previous day
9:00 a.m. Nut Products 
  • Describe of types of nut products available for cookies along with tasting
10:45 a.m. Break
11:00 a.m.
  • Flavors
  • Summarize common flavors used to enhance cookies
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Cookie Lab
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Review previous day
  • Evaluate cookies from previous day
9:00 a.m. Chocolate and Cocoa
Discover and taste various types of chocolate and cocoa used in cookies.
10:30 a.m. Break
10:45 a.m. Cookie Processing & Enrobing 
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Cookie Lab
  • Deposit Cookies and Enrobing
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Review previous day
  • Evaluate cookies from previous day
9:00 a.m. Hands-On Cookie Lab
  • Participants use available ingredients (grains, chocolates, nuts, fruits, etc.) to create a cookie
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Cookie Lab
  • Continued Baking
3:30 p.m. ?Team Presentations of Cookies
  • Participants present the cookies they produced
4:30 p.m. Course Review and Wrap-Up
5:00 p.m.  Course Concludes

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Discuss ingredients used to enhance cookies, such as flours, flavors, nuts, chocolate and cocoa.
  • Produce various types of cookies and formulate a cookie.
  • Evaluate, discuss and critique cookie products made during lab.
  • Describe cookie production processes and equipment such as depositors and enrobing that enhance cookie products.
  • Define cookie types and ingredients.
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