BS&T 16 week class curriculum

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

Cake and Sweet Goods Production Lecture

(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.

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Bread and Roll Production

(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.

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Baking Science Lecture

(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.

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Production Management

(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.

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Food Safety

(18 hours)
These topis are not yet determined.

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Application Projects

(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.

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