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| The Cookie and Cracker Manufacturing Correspondence Course | ||
The modern cookie and cracker facility must strive for quality in all parts of their operations. A well-trained workforce is essential to this drive for consistent product quality and efficient and continuously improving operating performance. The COOKIE AND CRACKER MANUFACTURING COURSE (Second Edition) can improve your training and development programs. This self-study baking course is designed to provide knowledge on the fundamentals of the cookie and cracker manufacturing process. This Course is the ONLY self-study course solely designed for the baking industry. WHAT IS THE PROGRAM? Introduced in 2002, the Second Edition Course was designed by industry experts to be the authoritative source on the cookie and cracker bakery operation. The Course is organized to follow the manufacturing process flow. The student will learn about ingredients, their purpose in a product and their physical and chemical characteristics. The production process follows from beginning to end starting with ingredient delivery, storage and assembly through mixing, baking cooling and packaging. A series of chapters on forming covers the typical products produced in the industry and several chapters concentrate on specialty products. The text also includes extensive chapters covering safety and sanitation, equipment maintenance, sustaining a quality system and environmental issues. The student is given a two-year parameter in which to complete the Course. WHO CAN BENEFIT FROM THE PROGRAM? The Course is available exclusively to members of the B&CMA. It is targeted towards production supervisors but the information presented can be useful to all those working in the cookie and cracker industry, those wishing to obtain a supervisory position, corporate support functions, scientists, suppliers and packagers. FEATURES . ¨ A set of Key Principles in each chapter that guide the student through the material ¨ An expanded Glossary of Terms printed in each textbook ¨ An extensive Conversion Table section in each textbook ¨ Work projects to gain hands-on experience to reinforce what is learned in the text ¨ The ability to test on-line or use a hard-copy workbook CHAPTERS
1 Wheat and Wheat Flour 2 Carbohydrates - Physical and Chemical Properties 3 Sweetener Manufacturing and Related Compounds 4 Physical and Chemical Properties of Fats and Oils 5 Classification of Fats and Related Compounds 6 Dairy Products and Egg Products 7 The Leavenings Process 8 Emulsifiers and Antioxidants 9 Chocolate and Cocoa 10 Flavoring and Coloring Materials 11 Starch, Proteins, Enzymes, Salt, Fruits and Nuts 12 Ingredient Delivery and Storage 13 Ingredient Assembly 14 Mixing 15 Fermented Dough Products: Soda Crackers 16 Chemically Leavened Crackers 17 Wire-cut and Deposit Cookies 18 Extruded Cookies 19 Rotary Molder Cookies 20 Cutting Machine Products 21 Baking 22 Post Baking Operations 23 Handling Cookies and Crackers from Cooling to Packaging Machines 24 Sugar Wafers and Ice Cream Cones 25 Marshmallow Products 26 Creme Sandwich Products 27 Enrobed Cookies 28 Packages and Packaging Equipment 29 Machinery Maintenance and Care 30 Sanitation and Safety 31 Quality Management 32 Environmental Management For additional Course information contact Kathy Kinter Phelps at kkinter@thebcma.org To Enroll: Please complete the Course Enrollment Form and Email or Fax to kkinter@thebcma.org Enrollment Form: Course Enrollment Form
The Prestigious Vander Heide Award... Each calendar year this award is presented to the graduate who receives the highest score (grade point average). This distinguished award was named for John S. Vander Heide, Sr., who was instrumental for the inception of the B&CMA Correspondence Course in 1940. The winner's name is kept strictly confidential until the award is presented at the B&CMA Annual Technical Conference.
2008 Vander Heide Award Winner... The B&CMA is pleased to announce that Christine Leyland of Kraft Foods Canada, Lakeshore Bakery, is the recipient of the 2008 Vander Heide Award! The Course graduate who achieves the highest Course score for the calendar year is presented with the award. Christine received the award at the BCMA 84th Annual Technical Conference held September 20-23, 2009, in Charlotte, NC. The award ceremony is part of the opening General Session. Several hundred attendees and numerous colleagues looked on as Mr. Stuart Vander Heide and Christine’s supervisor, Ms. Louise Jacques-OHare, presented the award to Ms. Leyland. Congratulations to Christine on her outstanding Course work!
New Course Graduates (Second Edition)
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