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BS&T Course
BS&T course
Admission Req.
View our Lab Equipment
College credit

Upon completion of the Baking Science & Technology course students will be awarded the title of Certified Baking Technologist (CBT).

BS&T 16 week class curriculum

The Baking Science & Technology 16-week class consists of six (6) major areas of study:

  1. Cake and Sweet Goods Production
  2. Bread and Roll Production
  3. Baking Science
  4. Production Management
    • Food Safety
  5. Mathematics
  6. Application Projects

Cake and Sweet Goods Production Lecture

(58 hours)
While in this section, you'll clearly see how controlling batter and dough temperatures is linked to controlling production schedules and product quality. Learn about today's ingredients: how they interact, and how to calculate formulas for all types of cakes and sweet goods. As in other sections, learn about ingredients, formulations, processing techniques, equipment, and troubleshooting. You'll understand each topic as it relates to these products:

  • Layer cakes - yellow, white, chocolate, and others
  • Angel food cake
  • Sponge cake
  • Snack cakes
  • Chiffon cake
  • Pound cake
  • Quick breads (banana, pumpkin, etc.)
  • Muffins (bran, corn, blueberry, etc.)
  • Sweet dough products (cinnamon rolls, coffeecakes, etc.)
  • Danish pastries and croissants
  • Puff pastry, turnovers
  • Fruit pies and cream pies
  • Yeast-raised and cake doughnuts

Cake and Sweet Goods Production Lab

(102 hours)
Reap the benefits of the experience of your instructors, who demonstrate ingredient functions and processing techniques. You'll test formula balance by applying classroom solutions to production problems. Regardless of the batch size you used, you learn to recognize proper handling characteristics and possible sources of trouble. You'll use both wholesale and retail equipment. The scoring sessions that follow each lab will allow you to confidently identify product faults and learn how to correct them.

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Bread and Roll Production

(58 hours)
You'll start learning about bread and rolls with the function of ingredients. Learn how ingredients interact in the dough and how to manipulate formulas to achieve desired product results. Understanding the "why's" of ingredient usage is your first step toward better troubleshooting and product development skills. Become familiar with these processes and systems:

  • straight-dough
  • sponge and dough
  • liquid ferments
  • no-time doughs
  • high speed mixing
  • continuous mixing

You'll develop troubleshooting strategies for each system and understand your equipment options for various production processes. The culmination of the course, focuses on specific products, such as:

  • hamburger and hot dog buns
  • brown-and-serve rolls and par-baked products
  • bagels
  • tortillas
  • English muffins
  • Italian, French, and rye breads
  • raisin breads
  • whole wheat, wheat, and high fiber breads
  • sourdough bread

See how freezing and thawing affect both dough and bread products. And, pick up techniques to prevent staling.

Bread and Roll Production Lab

(114 hours)
Reinforce lectures by making bread and roll products in "hands-on" labs. Observe the effects of substituting ingredients; varying flour type; and changing the amount of water, salt, and sugars. Make products using dough systems described in lectures. Practice emergency dough production and dough doctoring to remedy problems caused by equipment failure. Learn to appreciate not only the science, but also the art, of baking. Following each lab cycle, examine the products and discuss how you made them. Take advantage of the score class to reinforce and summarize the knowledge you gain in labs.

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Baking Science Lecture

(75 hours)
You will learn the fundamentals of baking science with emphasis on the functional chemistry of baking ingredients. You will come to understand the function of major, and some minor, ingredients. After participating in detailed discussions comparing common sources and chemical compositions, you will comprehend the ingredientís functionality and interactions, and recognize the interactions between ingredients and processes in bakery foods.

  • acids and bases (added and produced during processing)
  • water
  • wheat flour and optional flour treatments
  • whole grains, variety flours, and non-traditional flours
  • enzymes
  • surfactants
  • sweeteners
  • chemical leaveners
  • starches and gums
  • fats and oils

Additional time will be spent studying the influence of pH, total acidity, and water activity. Newly introduced or less commonly used analytical equipment will be examined for potential applications.

Baking Science Lab

(85 hours)
The hands-on portion of Baking Science focuses on understanding the information provided by many different standard analytical test procedures, with major emphasis on flour characteristics. You will relate lab data to bakery production processes and variations (breads/rolls and sweet goods). The course begins with the basics of microscopy and builds to a thorough discussion of widely used flour and dough testing equipment, and on to analysis of starches, gums, chemical leaveners, and fats and oils. Score class is a time to answer questions, reinforcing and summarizing the knowledge gained in labs.

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Production Management

(75 hours)
In today's very competitive marketplace, you must master the tools of business in addition to baking skills. You must produce a clean, safe, unadulterated product that is cost competitive. To meet this need, the production management section will expose you to the three areas a supervisor must control - people, equipment, and materials.

You will learn about:

  • Safety Management
  • Teamwork and conflict resolution
  • Identifying and controlling production processes
  • Inventory management
  • Cleaning management
  • Statistical process control
  • Food Safety management
  • Equipment capacities and production rates
  • Project management and return-on-investment
  • Problem solving and contingency planning
  • Lean manufacturing and cost reduction
  • Calculating manufacturing cost of products
  • Maintenance Management
  • Production Scheduling
  • Financial Management for the Supervisor
  • Leadership concepts
  • Performance Management
  • Staff development

Food Safety
(11 hours)

  • GMP Prerequisites
  • OSHA

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(2 hours)
You'll review and learn to easily apply basic mathematics to solve problems related to:

  • baker's percent (the standard basis for calculating dough ingredient percentages)
  • true percent
  • ratio and proportion

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Application Projects

(23 hours)
The class is divided into teams, and each team selects a specific product category. Within each category, each team develops the following information:

  • Original product formulation, which is test-baked
  • Ingredient specifications
  • Nutritional label
    • At the end of the project, each team makes a presentation to the class on their specific products and what they have learned.

      Bakery Tour

      (8 hours)

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