CLICK HERE FOR COURSE SYLLABUS: Time investment: 2-4 total hours, up to 6 weeks to finish. The Wire Cut Cookie tutorial is a 2-hour e-learning program that teaches the correct procedures and steps required to produce a proper wire cut product. This program is intended for individuals responsible for producing wire cut cookies. It’s also useful for those who want to gain insight into a process normally learned over time through experience.
LEARNING OBJECTIVES
✓ Define the term rotary, development process, key conversions that occur within each step of the process
✓ Rotary cookie ingredient functionality and potential allergens
✓ Pre and post operation check points, and additional safety and sanitation processes
✓ Understand mixer types, processes, and methods to achieve desired dough temperatures
✓ Understand the form and function of different parts of a rotary machine and die assembly
✓ The baking processes that include bake time and profile
✓ Understanding cooling time, conveyors, and types of packaging
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
Past Enrollment Titles: Process Engineer- R&D, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: Time investment: 4-5 total hours, up to 6 weeks to finish. Teaches the correct procedures and steps required to produce a proper wire cut product. This program is intended for individuals responsible for producing wire cut cookies. It’s also useful for those who want to gain insight into a process normally learned over time through experience.
LEARNING OBJECTIVES
✓ Define the term wire cut, development process, key conversions that occur within each step of the process
✓ Wire Cut ingredient functionality and potential allergens
✓ Pre and post operation check points, and additional safety and sanitation processes
✓ Understand mixer types, processes, and methods to achieve desired dough temperatures
✓ Understand the form and function of different parts of a wire cut machine and die assembly
✓ The baking processes that include bake time and profile
✓ Understanding cooling time, conveyors, and types of packaging
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Process Engineer- R&D, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: Time investment: 4-5 total hours, up to 6 weeks to finish. Teaches the correct procedures and steps required to produce a proper Sandwiched product. This program is intended for individuals responsible for producing Sandwich products. It’s also useful for those who want to gain insight into a process normally learned over time through experience. Click here for more information.
LEARNING OBJECTIVES
✓ Define the term sandwiching, development process, key conversions that occur within each step of the process
✓ Sandwich creme ingredient functionality and potential allergens
✓ Pre and post operation check points, and additional safety and sanitation processes
✓ Understand the important attributes of crème consistency that facilitate the sandwiching process and provide a quality crème sandwich
✓ Understand the importance for proper cooling of the base cake, proper delivery, transfer, and how the base cake is correctly oriented into the sandwiching feed system
✓ Understand the form and function of each of the different types of sandwiching equipment
WHO SHOULD ENROLL
• New production, supplier employees, or department transfers
• Past Enrollment Titles: Process Engineer- R&D, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: Time investment: 4-5 total hours, up to 6 weeks to finish. The sheeting and laminating lesson is a 5-hour e-learning program that teaches the procedures and steps required to produce a proper sheeted cracker product. This program is intended for individuals on the line who are responsible for producing sheeted crackers, department transfers, and those seeking to grow their understanding of the process. Click here for more information.
LEARNING OBJECTIVES
✓ Define the sheeting and laminating process.
✓ Review the integrated dough ingredients that are critical to producing a sheeted product.
✓ Overview of dough mixing stages, two-stage mixing process, lamination process, laytime requirements, and how mixing affects the lamination process
✓ Understand how to use the equipment, and how to select the best equipment for the type of product you are producing.
✓ Baking operator procedures, process of baking, types of ovens and heat sources, heat profile, common oven temperature guidelines, and oven equipment
✓ Importance of caring for a product post-bake and how to select the appropriate equipment for your product.
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Process Engineer- R&D, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: The Tortillas Online course focuses on unique product characteristics, ingredients, and processing variations used in the production of flour and corn tortillas. A cceptable ranges of production settings will be discussed, as well as characteristics of a “good” finished product. The course is comprised of two (2 ) modules. The first module explores flour tortillas and the second explains corn tortillas.
Course structure/approach:
• Course Completion time: 3 hours total, up to six weeks to finish.
• Students/employees receive dynamic, interactive, baking-specific training with built-in knowledge checks to test understanding.
• The course comprises one (2) modules. The first module explores flour tortillas and the second explains corn tortillas.
• Two final tests (per lesson module ) that require a 90% GPA or higher to receive a certificate of completion.
LEARNING OBJECTIVES
✓ Explain product characteristics of flour, wheat, and corn tortillas
✓ Describe different production techniques for processing flour and corn tortillas.
✓ Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
✓ Identify acceptable benchmarked ranges of production settings for tortillas (equipment settings, times, temperatures, relative humidity, pH/TTA).
✓ Identify common defects and probable causes
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Senior Vice President, Site Leader, Senior R&D Bakery Technologist, Food Scientist, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
Pasted Image (1513x600) (3).jpg- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: .The Variety Hearth Breads Online course focuses on unique product characteristics, ingredients, and processing variations used in the production of wheat, whole wheat, multigrain, rye, and raisin breads. For each variety, acceptable ranges of production settings are explained. Key characteristics and terminology is defined in the specialty grain ingredients module.
Course structure/approach:
- Course Completion time: approx. two to four hours total, up to six weeks to finish.
- The course comprises one (2) modules. The first module explores hearth breads and the second explains sourdough breads.
- Begin by reading the syllabus and accessing the chapter lesson module material.
- The interactive module has built-in knowledge checks to test your understanding throughout the course.
- The course has one final test and requires a total GPA of 90% to receive your certificate.
LEARNING OBJECTIVES
✓ Define and identify unique finished product attributes of hearth and sourdough breads
✓ Describe key processing points for producing hearth and sourdough breads
✓ Understand the requirements and the characteristics created when using steam on Hearth bread products
✓ List acceptable benchmarked ranges of production settings for sourdough pan breads
✓ Recall ingredients and percentages in sourdough bread formula
✓ Discuss differences in processing of sourdough breads compared to white pan bread
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Engineering Manager, Production Supervisor, Systems Integration Engineer, Quality Assurance, Production Shift Manager, Line Operator, R&D Manager, Line Supervisor
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: Hamburger/hotdog buns derive from their soft crust and tender crumb character from the higher sugar levels, shortening, yeast, and water they contain. This course covers the unique process variations for hamburger/hotdog bun production and includes acceptable benchmark ranges variations regarding formulations, product characteristics, and processing conditions needed. This course module covers the following chapters; mixing, dividing, rounding, proofing, moulding, topping, baking, cooling, and packaging.
Course structure/approach:
- Course Completion time: approx. two hours total, up to six weeks to finish.
- The course comprises one (1) module. Begin by reading the syllabus and accessing the chapter lesson module material.
- The interactive module has built-in knowledge checks to test your understanding throughout the course.
- The course has one final test and requires a total GPA of 90% to receive your certificate.
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
• Past Enrollment Titles: Quality Assurance, Production Shift Manager, Line Operator, R&D Manager
- Manager: Vanessa Vial
CLICK HERE FOR COURSE SYLLABUS: The Bread Quality course provides an in-depth understanding of the tests and evaluation processes used to ensure the quality and consistency of white pan bread products. The course covers tests conducted on flour, including those listed on the Flour Certificate of Analysis (COA), and those used to determine the rheological properties of flour. It also covers the process and forms used to conduct finished product evaluation and common faults seen in pan breads.
COURSE STRUCTURE:
- Course Completion time: approx. three hours total, up to six weeks to finish.
- The course comprises seven (7) modules. Begin by reading the syllabus and accessing the chapter lesson module material.
- The interactive module has built-in knowledge checks to test your understanding throughout the course.
- The course has one final test and requires a total GPA of 80% to receive your certificate.
LEARNING OBJECTIVES
- Use ash, moisture, protein, and falling number test results to identify needed corrections to the process or formulation.
- Compare typical dough rheology tests.
- Determine possible corrections for off-target pH/TTA readings.
- Identify quality attributes of white pan bread.
- Identify common finished product faults for white pan bread.
WHO SHOULD ENROLL
• Established production, supplier employees or department transfers
- Manager: Vanessa Vial