Foundations: All About Baking

Request Information

Solicitar información

Foundations All About Baking Agenda

Foundations: All About Baking | Agenda

Foundations: All About Baking is a 5-day, on-site seminar that will teach you baking basics and enable you to use ingredients and methods common in today’s bakeries. Below is the full agenda for each day. Simply click on the arrow to display each day’s activities with scheduled times.

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Before attending the seminar, please review our dress code.

NOTE: Agenda times and scheduled activities are subject to change.

Course learning objectives

  • Identify the basic function of ingredients, including their effects and purposes in the baking processes.
  • Recognize key pieces of equipment used in baking processes and understand their role in the process
  • Use key production steps to make breads, cakes, sweet goods, doughnuts, and flour tortillas
  • Evaluate and score products made during the course.
  • Express awareness of some challenges facing bakers in the production of their products.

Day 1

Time Activity
8:00 a.m. Welcome & Introductions
8:30 a.m.
  • Wheat & Flour
  • Discusss why the composition of flour is important
  • Identify the major and minor parts of wheat
  • Identify the different types of wheat
9:45 a.m.. Break
10:00 a.m.
  • Baker's Math and Bread: Formulas & Ingredients
  • Introduce Bakers Math
  • Discuss functions of ingredients and formulations for breads
12:00 p.m. Lunch (On your own)
1:00 p.m. Bread Dough Systems & Processing
  • Identify the processing conditions and equipment for mixing, make-up, proofing, baking, cooling, slicing, and packaging of pan breads
2:00 p.m. Bread Fermentation
  • Describe the purpose of fermentation and what it does to the dough
2:30 p.m. Tortillas: Formulas & Processes
  • Review ingredient ranges, formulation, quality characteristics and various processes to produce flour tortillas.
3:30 p.m. Hands-on Tortilla Lab
  • Make Tortillas
5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Product Evaluation
8:45 a.m. Evaluation of tortillas
  • Review tortillas made in lab and discuss key characteristics
  • Identify the different types of wheat
9:45 a.m. Break
10:00 a.m. Sweet Doughs: Formulas & Ingredients
  • Relate formulation, processing methods, and equipment used to make sweet dough products
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Bread Lab
  • Make white and whole wheat pan bread
  • Mix sweet dough
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Evaluation of Pan Breads
  • Review of breads baked in lab and discussion of what are key characteristics for breads
9:00 a.m. Demonstration of Laminated Dough
10:15 a.m. Break
10:30 a.m. Batter Cakes: Formulas & Ingredients
  • Define the different types of cakes and describe the formulation, ingredients, equipment and processes for batter cakes.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Batter Cake and Sweet Dough Lab
  • Make batter cakes and sweet dough products
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Evaluation of: Batter Cake and Sweet Dough Products
9:00 a.m. Cake Doughnuts
10:15 a.m. Break
10:30 a.m. Yeast Raised Doughnuts & Icings
  • Summarize function of ingredients, formulation, and processing of cake and yeast raised doughnuts.
12:00 p.m. Lunch (On your own)
1:00 p.m. Hands-on Doughnut Lab
  • Make and finish doughnuts
5:00 p.m. Adjourn

Day 5

Time Activity
8:00 a.m. Evaluation of: Doughnuts
9:00 a.m. Trends in Baking
  • Discuss themes and trends that exist in today's baking industry
10:15 a.m. Break
10:30 a.m. Course Review
11:00 a.m. Seminar Concludes
back To Top icon back To Top icon