BS&T 16 week class curriculum

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

Cake and Sweet Goods Production Lecture

(57 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 donuts
• 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 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

(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

(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 minor ingredients. After participating in detailed discussions about available sources,chemical composition, commercial processing, functionality, and applications 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.

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Production Management

(79 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
• performance management
• new product development
• verbal and nonverbal communication
• occupational safety for the bakery supervisor
• team building
• conflict resolution
• time management
• nutritional labeling
• cost accounting
• production scheduling
• project management
• statistical process control
• total quality management
• financial management
• food safety/HACCP

The G.A.M.E. (The Gaining of Actual Managerial Experience) is a computerized bakery exercise in which up to 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.

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Mathematics

(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

(24 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
• Equipment selection
• Production line layout
• Supervisor checklist

The projects are supported by AIB International's staff members, who help students understand many aspects of the product developmet process. AIB's nutritional labeling staff assist in generating the product labeling. Staff in AIB's library help students locate formulas and trend information for a project. Some of the work is done over the Internet with computers provided the students or by AIB.

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