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

Day 1

Time Activity
8:00 a.m. Welcome and Introductions
  • Introduce Cookie Market and Products
8:45 a.m. Flour
  • Discuss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
  • Explain the differences in flour types and their optional treatments
10:30 a.m. Break
10:45 a.m. Sweeteners
  • Discuss functions of sweeteners in cookies
  • Compare common sugar forms used in cookies
  • Describe characteristics of common sugars, such as forms of sucrose, molasses, honey, invert, and malt
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Hands on Lab – Flour and Sweetener Cookie Variations
  • Hands-on baking lab covering the application of flour and sweeteners, and their effects on cookie characteristics
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Fats and Oils
  • Identify characteristics and functions of fats and oils in cookies and crackers
  • Distinguish properties of common bakery oils and fats used in cookies and crackers
9:30 a.m. Break
9:45 a.m. Minor Ingredients
  • Relate the function of eggs, milk, leavening agents, salt, dough conditioners and inclusions in cookies and crackers.
10:45 a.m. Break
11:00 p.m. Formula Balance Principles
  • Summarize the ingredient interactions and levels needed to properly balance a cookie formula.
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Lab – Fats and Leavening Cookie Variations
  • Hands-on baking lab covering fats, oils, and leavening systems and their applications in cookies
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Processing Methods for Cookies
  • Contrast equipment used to make wire cut, deposited, extruded and rotary molded cookies.
9:45 a.m. Break
10:00 a.m. Basics of Fermentation
  • Explain what happens during fermentation
  • Recognize common adjustments to control fermentation
11:00 a.m. Mixing and Mixers
  • Describe the purpose of mixing and what happens do to the dough as it mixes
  • List common types of mixers for cookies and crackers
  • Identify common adjustments to mixing
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Hands on Lab – Cookie Production
  • Hands-on principles and applications of rotary moulding, wire-cutting, and depositing processing techniques, and discussion of the principles of sandwiching cookie and cracker products
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Review Previous Day's Learning
8:30 a.m. Ovens and Baking
  • Identify the changes that occur during baking to transform dough into baked products.
  • Recognize ovens and common setpoints used in cookies and crackers
9:15 a.m. Break
9:30 a.m. Processing Methods for Crackers
  • Review the equipment and processed used to produce crackers.
10:30 a.m. Hands on Lab – Cracker Production
  • Mixing cracker doughs
11:30 p.m. Lunch (On Your Own)
12:30 p.m. Hands on Lab – Cracker Production
  • Processing and baking of cracker doughs
4:00 p.m. Course Review and Exam
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 the function of flour, sweeteners, fats & oils, and minor ingredients in cookies and crackers.
  • Discover ingredient interactions and processing methods to produce sheeted, wire cut, deposit, co extruded, and rotary moulded cookies.
  • Identify common equipment and key processing parameters used in the production of cookies and crackers.
  • Make a variety of cookie and cracker types in hands on labs.
  • Evaluate cookie and cracker products made during hands on labs.
  • Explain physical flour and dough test equipment and methods used to measure characteristics of ingredients, dough, and cookies and cracker.
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