This curriculm is currently under review by our staff for imporvments. It has not yet
been finalized. Please check back for updates.
The Baking Science & Technology 16-week
class consists of six (6) major areas of study:
- Cake and Sweet Goods Production
- Bread and Roll Production
- Baking Science
- Production
Management
- Food Safety
- Application Projects
(68 hours)
While in this section, you'll clearly see how controlling dough and batter
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 donuts
- Cookies - sandwich, wire-cut and coextruded
- Cheesecake
Cake and Sweet Goods Production Lab
(108 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 use, 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.
[ Top ]
(69 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.
In the culmination of the course, focus 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 and cinnamon 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
(108 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.
[ Top ]
(76 hours)
You will learn the fundamentals of baking science with emphasis on the
functional chemistry of baking ingredients. You will come to understand the
interactions of most major and minor ingredients. You will compare available
sources, chemical composition, commercial processing, functionality, and applications
in bakery foods, in order to enhance your trouble-shooting abilities.
Baking Science Lab
(90 hours)
Sharpen your "hands-on" quality control and
quality assurance skills during labs, including your ability to evaluate
problems, analyze data, and formulate options for action. You will first see
demonstrations of common flour and dough testing equipment, and then later you
will operate the equipment and interpret the results. You will also conduct a
variety of experiments with other ingredients (fats and oils, starches and gums,
chemical leaveners), observing the impact/characteristics of differing sources
or changing processing conditions.
[ Top ]
(73 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:
- situational leadership skills
- verbal and non-verbal communication
- team building
- conflict resolution
- time management
- absenteeism control programs
- cost accounting
- production scheduling
- economic justification of equipment purchases
- statistical process control
- total quality management
- The G.A.M.E.
The G.A.M.E. (The Gaining of Actual Managerial
Experience) is a computerized bakery exercise in which 12
wholesale bakeries strive to improve the financial
position of their businesses while competing for market
share in a highly competitive marketplace. The G.A.M.E.'s
purpose is to help you develop a technical understanding
of how all phases of a bakery operation interact. Along
with those classmates who become your team members, you
will develop interpersonal and conceptual skills while
managing the sales and marketing, production, and other
financial aspects of a bakery.
AIB trainers will guide
you through the G.A.M.E. and other production topics
about which you'll eagerly learn.
[ Top ]
(18 hours)
These topis are not yet determined.
[ Top ]
(20 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
- HACCP plan (Hazard analysis and critical control points)
- Equipment selection
- Production line layout
- Supervisor checklist
The projects are supported by AIB International's Food Safety staff members, who help
students understand pre-requisite programs (good manufacturing practices, sanitation programs,
etc.), how to develop a HACCP plan, and how to evaluate quality systems. AIB's nutritional
labeling staff also assist in generating the product labeling. Some of the work is done over
the Internet with computers provided the students or by AIB.
[ Top ]