AIB

Agenda

Agenda is subject to change

Day 1

Time Activity
8:00 a.m. Welcome and Introductions
8:30 a.m. Cookie Market Overview & Sensory Evaluation
  • List types of cookies
  • Identify market product examples of each type of cookie
  • Define key characteristics/features of each type.
  • Use scorecard to coduct sensory evaluation of products. 
9:30 a.m. Break
9:45 a.m. Cookie Ingredients and Process Overview
  • Explain the role of key ingredients in raw dough and finished cookie products (sweeteners, fats, flour, leaveners, water, & additions/inclusions/fillings/ toppings).
  • Describe key steps of the process.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 1 - Cookie Ingredient and Process Variation
  • Make cookies with ingredient and process variations with major and minor ingredients, and common processing variables. 
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Cookie Ingredients and Process Overview
  • Continue previous day's materials
9:15 a.m. Break
9:30 a.m.. Hands-on Baking Lab 1 Continued - Cookie Ingredient and Process Variation
  • Make cookies with ingredient and process variations with major, minor and optional ingredients, and common processing variables
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 2- Wire Cut Cookies
  • Explore process steps and equipment for wire cut cookies
  • Make various wire cut cookies
5:00 p.m. Adjourn for the Day

Day 3

Time Activity
8:00 a.m. Review previous day
  • Review cookies made in previous day's lab.
10:00 a.m. Break
10:15 a.m. Hands-on Baking Lab 3 - Deposit Cookies
  • Explain process steps and equipment for wire cut cookies.
  • Bake various deposit cookies
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 4 - Rotary Mould Cookies and Sandwiching Process
  • Discuss and explain ingredient and process differences for rotary mould cookies.
  • Produce rotary mould cookies.
  • Discuss types of fillings commonly used and differences in formulation.
  • Sandwich cookies using sandwiching machine and identify critical processing points and challenges.
5:00 p.m. Adjourn for the day

Day 4

Time Activity
8:00 a.m. Review previous day
  • Review cookies made in previous day's lab
9:00 a.m. Break
9:15 a.m.. Kill Step Validation Overview
  • Discuss the importance of the Kill Step Validation for FSMA regulations and demonstrate the use of common equipment for oven and product profiling.
  • Demonstrate use of the Kill Step Validation Calculator.
10:00 a.m. Break
10:15 a.m. Hands-on Baking Lab 6 - Troubleshooting Cookies
  • Using a given formula or create your own, identify changes to ingredient(s) and/or levels to achieve a specific variation or improvement to baked product attributes with available ingredients and equipment.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Baking Lab 6 - Troubleshooting Cookies continued
5:00 p.m. Adjourn for the day

Day 5

Time Activity
8:00 a.m. Team Presentations
  • Present results/data for product changes and explanation for each
9:45 a.m. Break
10:00 a.m. Course Exam
11:00 a.m. Course Review and Wrap-up
11:30 a.m. Course Concludes

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

Learning objectives

  • Recall, define, discuss, describe and apply function of ingredients in various cookie type products.
  • Evaluate, discuss and critique cookie products made during lab.
  • Enhance background knowledge relating to cookie ingredient and production technology.

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