The Cookie and Cracker Manufacturing Course is a highly specialized program. Therefore, staff at the Bakers Manufacturing Academy manage the the enrollment process for each student.
STEP 1
- The student/employee or their supervisor fills out this Cookie & Cracker Manufacturing Course Enrollment Form.
- Companies and facilities receive group discounts if registering more than 2 students at one time. Please contact Academy Staff to learn more about group pricing.
STEP 2
- Upon completion of the enrollment form, an electronic invoice will be sent to both the student and supervisor. Payment is required before enrollment can begin.
STEP 3
- Following successful registration in the course, the student/employee will meet with their course manager, who will immediately provide tools for the student's success and mail each student their welcome packet that includes an orientation packet, course materials, and two textbooks.
STEP 4
- Gestor: Vanessa Vial
COURSE SYLLABUS: ENGLISH OR SPANISH.
The course is a fully digitized course available in English and Spanish that focuses on each step of the manufacturing process, from scaling through the packaging of the finished product. The course is divided into two sections comprised of 20 modules.
The lesson builds the knowledge of the function of ingredients from the benchtop and puts it to work on the production floor. This course focuses on the steps to manufacture pan bread, using a sponge and dough system, the most common dough system for white pan bread.
The Course follows the manufacturing process flow:
- Explain the purpose of each step of the manufacturing process.
- Describe dough and finished product characteristics of over-or under
- Performing each step in the manufacturing process.
- Identify corrections for over-or under-performing each step in the manufacturing process.
- Identify critical quality production controls for each step in the manufacturing process.
- Identify common equipment used for each step in the manufacturing process.
- Explain each unique step of each dough system.
- Identify acceptable benchmark ranges for each dough system (unique ingredients, time, temperature, equipment, pH/TTA, etc.).
- Explain common adjustments for each dough system.
- Identify the advantages and disadvantages of each dough system
- Compare and contrast the dough systems.
- Describe how dough temperature (and age) affects the manufacturing process.
- Identify common adjustments to each manufacturing process step.
Course structure/approach:
- Fully digitized through the Academy Portal
- Duration: 8 hours, up to six-weeks to finish.{mlang}{mlang es}Duración: 8 horas, hasta seis semanas para terminar.
- Available languages: English & Spanish
- Final Test: 80% Final GPA to receive certificate.
- Gestor: Vanessa Vial