AIB

Agenda

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

Day 1

Time Activity
8:00 a.m. Welcome & Introductions
8:30 a.m. Wheat & Flour
  • Discusss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
9:45 a.m.. Break
10:00 a.m. Baker's Math and Bread: Formulas & Ingredients
  • Introduce Bakers Math
  • Discuss functions of ingredients and formulations for breads
12:00 p.m. Lunch (On your own)
1:00 p.m. Bread Dough Systems & Processing
Identify the processing conditions and equipment for mixing, make-up, proofing, baking, cooling, slicing, and packaging of pan breads
2:00 p.m. Bread Fermentation
Describe the purpose of fermentation and what it does to the dough
2:30 p.m. Tortillas: Formulas & Processes
Review ingredient ranges, formulation, quality characteristics and various processes to produce flour tortillas.
3:30 p.m. Hands-on Tortilla Lab
Make Tortillas
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Product Evaluation
8:45 a.m. Evaluation of Tortillas
Review of tortilla made in lab and discussion of what are key characteristics for tortillas
9:45 a.m. Break
10:00 a.m. Sweet Doughs: Formulas & Ingredients
Relate formulation, processing methods, and equipment utilized to make sweet dough products
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Bread Lab
  • Make white and whole wheat pan bread
  • Mix sweet dough
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Evaluation of Pan Breads
Review of breads baked in lab and discussion of what are key characteristics for breads
9:00 a.m. Demonstration of Laminated Dough
10:15 a.m. Break
10:30 a.m. Batter Cakes: Formulas & Ingredients
Define the different types of cakes and describe the formulation, ingredients, equipment and processes for batter cakes.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Batter Cake and Sweet Dough Lab
Make batter cakes and sweet dough products
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Evaluation of: Batter Cake and Sweet Dough Products
9:00 a.m. Cake Doughnuts
10:15 a.m. Break
10:30 a.m. Yeast Raised Doughnuts & Icings
Summarize function of ingredients, formulation, and processing of cake and yeast raised doughnuts.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Doughnut Lab
Make and finish doughnuts
5:00 p.m. Adjourn

Day 5

Time Activity
8:00 a.m. Evaluation of: Doughnuts
9:00 a.m. Trends in Baking
Discuss themes and trends that exist in today's baking industry
10:15 a.m. Break
10:30 a.m. Course Review
11:00 a.m. Seminar Concludes

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

Learning objectives

  • Identify the basic function of ingredients, including their effects and purposes in the baking processes.
  • Recognize key pieces of equipment used in baking processes and understand their role in the process
  • Use key production steps to make breads, cakes, sweet goods, doughnuts, and flour tortillas
  • Evaluate and score products made during the course.
  • Express awareness of some challenges facing bakers in the production of their products.

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