Foundations: Baking Industry for Non-Bakers

Ideal orientation for people who interact with the baking industry.

Learn the language of the baker

Agenda | Cancellation Policy | Enrollment and Location Information

Who should attend

Those who work in the baking industry as accountants, office support staff, equipment suppliers, purchasing agents, sales representatives, or maintenance technicians. Also excellent for baking employees lacking prior baking experience.

Assessment methods

Course exam.

Detailed Agenda

Topics and time are subject to change

Learning objectives:

  • Comprehend what bakers expect from suppliers, variables impacting product quality, and common baking profession vocabulary
  • Grasp basic ingredient functions and applications for breads, cakes, and sweet goods
  • Understand the processing steps, equipment, and dough systems used to make pan, hearth, and variety breads
  • Recognize flour tortilla ingredient ranges, desirability factors, and production processes
  • Identify sweet dough processing steps, controls, and equipment. Compare and contrast hand and production line make-up
  • Discuss laminated dough ingredient functionality, formulation and processing
  • Distinguish different types of cakes, processing steps, equipment, and function of cake ingredients
  • Discover cake and yeast raised doughnut ingredient function, formulation, and processing variations with an emphasis on quality control points
  • Define quality in a baked product and know how to "score" a bread product's internal and external characteristics.
  • Understand how to deal with customers' complaints

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Enrollment and Location Information

Tuition scholarships are available for BEMA (Baking Industry Suppliers Association) members. In order to take advantage of the BEMA scholarship you must call AIB to register.

  • Phone: 800-633-5137
  • Online: Add to Cart below

If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.

International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.

The seminars will be held at the following locations.

Click on the City & State for hotel pricing and location.
Please check back often for additional dates and locations.


Foundations: Baking Industry for Non-Bakers
San Antonio, TX, US

Jun 16- 17, 2016$1,040.00