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