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Gourmet Cookie Production

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Class Size is Limited to 27

Agenda | Cancellation Policy | Enrollment and Location Information

Upscale Cookies, Brownies, Bars and MORE!

Whether you want to start selling brownies or expand an existing product line, Gourmet Cookies delivers all the expertise needed, concisely with practical hands-on activities.

Learn to formulate and produce premium cookies, bars, and brownies that increase profits and satisfy customers’ demands for upscale products.

The course focuses on the function of ingredients and processing techniques to maximize quality and efficiency in the production of gourmet baked goods. Product troubleshooting is an important component of lectures and labs.

Seminar participants engage in lectures and hands-on lab activities designed to explain the science behind choosing the proper ingredients, including flour, sweeteners, and leavening agents. Different mixers and processors are used and explained, helping participants choose the best equipment for their operation.

Who should attend?

  • Retail and wholesale bakers
  • Owners and managers
  • Research and development
  • Ingredient and equipment suppliers
Whether you are an experienced baker or new to cookie, bar, and brownie production, Gourmet Cookie Production is your concise guide to these popular products and includes hands-on activities.

Learning objectives

  • Recall, define, discuss, describe and apply function of ingredients in various cookie, bar and brownie products.
  • Discuss and compare techniques for controlling and enhancing the shelf life of cookie, bar and brownie products.
  • Critique cookie, bar and brownie products made during lab.
  • Recall, define, discuss, describe and apply processing techniques used for various varieties of cookie, bar and brownie products.

Technology requirements

  • Please bring a calculator.

Dress code

  • Business casual. Baking whites or lab coats are suggested for afternoon workshops.

Click here for Detailed Agenda

Topics and time are subject to change


Bring your questions, formulas and ideas to take advantage of AIB's expertise. Our professional staff uses practical experience to help you solve problems and streamline your operations.

Guest Instructors AIB Instructors
  • John Olejko, ProBake, Inc.
  • Micki Weinberg, Guittard Chocolate Co.
  • Victor Frumolt, American Almond Products Company, Inc.
  • Jeff Zeak, Manager, Pilot Plant
  • Steve Sollner, Baking Instructor

Enrollment and Location Information

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  • Mail: AIB, PO Box 3999, Manhattan, KS 66505-3999
  • Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
  • Fax: 785-537-1493
  • Online: Add to Cart below

Printable enrollment form

Make check or money order payable in US dollars to: AIB.

(Keywords: Cookies, Brownies, Specifications, Frozen Dough, Seminar, Gourmet )

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