AIB

Agenda

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

Day 1

Time Activity
8:00 a.m. Welcome and Orientation

Variety Pan Breads
  • Introduce the formula variations associated with making variety pan breads such as wheat, whole grain, whole wheat, and multigrain breads.
  • Highlight the processing and ingredient differences between the various types of variety pan breads compared to white pan bread production and products.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Production of variety pan breads: whole wheat, cracked wheat, and multigrain breads
(Hands-on Lab Dress Code)
5:00 p.m. Adjourn for the day

Day 2

Time Activity
8:00 a.m. Lab Review
Evavluate the bread in day one lab

Variety Flours
  • Introduce flours and grain products used in many variety breads and rolls
  • Highlight the differences between the forms of grain products available
Variety Pan Breads, continued
  • Introduce you to the formula variations associated with making variety pan breads such as rye and raisin breads.
  • Highlight the processing and ingredient differences between the various types of variety pan breads compared to white pan bread production and products
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Lab
Production of variety pan breads: rye and raisin breads
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Lab Review
Evaluate the bread baked in day two lab
Hearth and Sourdough Breads
  • Introduce the ingredient ranges and key processing points for producing hearth and sourdough breads
  • Highlight the processing and ingredient differences between hearth breads and pan breads
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-On Lab
Production of baguettes using various fermentation methods: poolish, sponge and dough, and straight dough.
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Lab Review
Evaluate the products made the previous day

Hands-on Lab
Production of hearth and sourdough products: ciabatta, multigrain, sourdough
12:00 p.m. Lunch (Provided)
1:00 p.m. Hands-on Lab, continued
5:00 p.m. Adjourn

Day 5

Time Activity
8:00 a.m. Lab Review
Evaluate products made the previous day

Course Review and Exam
Presenation of Certificates
12:00 p.m. Adjourn

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

Learning objectives

  • Summarize the ingredients in variety breads and hearth and sourdough breads.
  • Identify and apply the usage of variety grains and flours in breads and recognize what is whole grain
  • Describe and perform the steps to make pan variety breads, hearth breads, and sourdough breads
  • Objectively evaluate the products made in lab and identify differences

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