EDUCATIONAL PROGRAMS
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.
2007 Vander Heide Award Winner...
We are pleased to announce that Katie Cleary of Kraft Foods Inc., East Hanover, NJ, is the recipient of the 2007 Vander Heide Award! The Course graduate who achieves the highest course score for the calendar year is presented with this esteemed award.
Ms. Cleary received the award at the 83rd Annual Technical Conference held September 14-17, 2008, in Chantilly, VA. The award ceremony is part of the opening General Session. Several hundred attendees and numerous colleagues looked on as Mr. Jay Cooper, Senior Vice President and General Manager - Biscuit, Kraft Foods Inc., East Hanover, presented the award to Ms. Cleary. Congratulations to Ms. Cleary on her outstanding Course work!
New Course Graduates (Second Edition)
|
2007 Graduates:
|
|
Alice Hammer, Arnott’s Ltd., Sydney, Australia, Carla McCarter, Lance Inc., Charlotte, NC Heidi Long, Mennel Milling Company, Fostoria, OH Janina Romaniak, Kraft Canada, Canada Janice Blakeney, Lance Inc., Charlotte, NC Janice Buys, National Brands Ltd., South Africa
Jennette Neske, Kraft Foods Inc., East Hanover, NJ Erwin Sicat, Monde M.Y. San Corp, Philippines Pretty Sangrona, Kraft Foods Venezuela Jenny Acosta, Kraft Foods Venezuela Gabriel Flores, Kraft Foods Nicaragua Kristi Halgren, Kraft Foods Inc., East Hanover, NJ Lesia Zimmer, Kraft Foods Inc., East Hanover, NJ Jennifer Barnett Fox, Sosland Publishing, Kansas City, MO Guillermo Jose Garcia Valle, Kraft Foods Nicaragua Janaina Cuppi, Kraft Foods Brasil, Brasil Luciana Fukino, Kraft Foods Brasil, Brasil Olean Matlebyane, National Brands, South Africa Jose Luis Rozados Ribeiro, Kraft Brasi, Brasil Jenny Yau, Pepperidge Farm Inc., Norwalk, CT Veronica Reyes, Kraft Mexico, Mexico Scott Waterman, Vista Bakery, Burlington, IA Ricardo Luiz de Oliveira, Kraft Foods Brasil, Brasil Otba Rabah Ali AL-Wehher, United Food Industries Corporation, Saudi Arabia Waleed Yazid Salih Bin Bisher, United Food Industries Corporation, Saudi Arabia Javier Uzal, Kraft Foods Argentina, Buenos Aires Brunella Lambruschini, Kraft Foods Brasil Deise Alexandre, Kraft Foods Brasil, Brasil Michael Childs, Kraft Foods Inc., East Hanover, NJ Rajan Rangare, North American Baking/PL Foods, Canada Shannon M. Heindl, Kraft Foods Inc., Glenview, IL Katherine Cleary, Kraft Foods Inc., East Hanover, NJ 2006 Graduates: Anthony K. Porter, Kraft Foods Inc., Richmond, VA Shane Sunken, Oak State Products, Wenona, IL Szeman Leung, Arnott’s Ltd./Player Biscuits, Miranda, Australia Edward L. Sojo, Kraft Foods Venezuela Aaron E. Mildebrandt, Bremner Inc., Ripon, WI Alejandro Odio, Kraft Foods Costa Rica Mike Tamez, Schulze & Burch Biscuit Company Marek Romasz, Kraft Foods Canada Lotfy Moawad, Kraft Foods Egypt Owen Tang, Kraft Foods China Miitra Sankar, Bermudez Biscuit Company Ltd., West Indies Oscar Campos, Kraft Foods Costa Rica Ralph D. Downing, Bremner Inc., Princeton, KY Maria van den Berg, National Brands Ltd. Renata Cristina Garcia, Kraft Foods Brasil, Brasil Walter Bussem, Kraft Foods Brasil, Brasil Raquel Mendes Calil, Kraft Foods Brasi, Brasil 2005 Graduates: Yvette Temple, Griffins Foods Ltd., Auckland, New Zealand Dawn Stanonik, Bremner Inc., Ripon, WI Doug Wilkins, Pepperidge Farm Inc., Richmond, UT Sarath de Silva, Ceylon Biscuits Ltd., Colombo, Sri Lanka Allan R. Orth, Bremner, Inc., Tonawanda, NY Steven Grow, Pepperidge Farm Inc., Denver, PA Ellyn H. Edmonds, Kraft Foods Inc., Glenview, IL David Seamons, Pepperidge Farm Inc., Richmond Lerina Munisami, National Brands Ltd., Durban, South Africa Timothy J. St. Amour, Kraft Foods Inc., Buffalo, NY Peter Lv, Kraft China, Suzhon, Jiang Su, China Chew Poh Kee, Khong Guan Biscuit Factory Debbie Dearing, Siemer Milling Company Monica Wang, Bremner Inc., Ripon, WI Robyn Wineglass, Arnott’s Ltd., Huntingwood, Australia Jana Hatfield, Kraft Asia Ltd., Port Melbourne, Australia Lisa Jagroopsingh, Bermudez Biscuit Company Ltd. Sandra K. Larson, Holland American Wafer Co., Grand Rapids, MI Robert R. Quick, Bremner Inc., Ripon, WI Lorrien Samuels-Stanford, Kraft Foods Inc. Keith Butler, Kraft Foods Inc., Richmond, VA Xin Ming, Kraft Foods China, Suzhou, China, Maggie Nagib, Arnott’s Ltd., Huntingwood, Australia, Hayden Sophia Shen, Kraft Foods China, Jian Su, China Madalina Chiselencu, Kraft Foods Canada, Edmon C. Young, Lance Inc. Courtney M. MacGeorge, Kraft Foods Inc. 2004 Graduates: John Spartalis, PL Foods Ltd./NAB, Ontario, Canada Barbara Mooney, Kraft Foods Inc., Chicago, IL Thomas F. Sheehan, Kraft Foods Inc., Philadelphia, PA Steve Poll, Kellogg Morning Foods, Grand Rapids, MI Marcia Murphy, Pepperidge Farm Inc., Denver, PA Donna Boggs, Pepperidge Farm Inc., Denver, PA Katherine Le, Pepperidge Farm Inc., Denver, PA Baby Lyn Rocacorba, Monde M.Y. San Corp., Rizal, Philippines Sharon Griest, Pepperidge Farm Inc., Denver, PA Roman Trusz, Kraft Foods Canada, Toronto, Canada Robert Boro, Pepperidge Farm Inc., Lakeland, FL Holly Thompson, Pepperidge Farm Inc., Denver, PA Bill Bradley, Tom’s Foods Inc., Columbus, GA Sue Rollins, Pepperidge Farm Inc., Denver, PA Ashley Daub, Pepperidge Farm Inc., Willard, OH Bill Bossert, Pepperidge Farm Inc., Denver, PA Gary Keenan, Pepperidge Farm Inc., Denver, PA Jean M. Click, Pepperidge Farm Inc., Willard, OH Terry Stroup, Pepperidge Farm Inc., Willard, OH David Mills, Consolidated Biscuit Company, London, KY Wayne Tulloch, Weston Foods, Abbotsford, Australia Julia Watterson, Hershey Foods Corp., Hershey, PA Gene W. Fleck Jr., Pepperidge Farm Inc., Denver, PA Jeffrey E. Messersmith, Pepperidge Farm Inc., Denver Ronald G. Zikmund, Pepperidge Farm Inc., Denver, PA Gregg Davis, Pepperidge Farm Inc., Willard, OH Robert Lee Ellis Jr., Lance Inc., Charlotte, NC Froilan W. Sornoza, Kraft Foods Inc., East Hanover, NJ Janis Buttars, Pepperidge Farm Inc., Richmond, UT Cosjun Pabua, Kraft Foods Inc., East Hanover, NJ John J. Fernandez, Kraft Foods Inc., Philadelphia, PA Narinder Jaswal, Kraft Canada, Toronto, Canada Heidi Sicherman, Pepperidge Farm Inc., Norwalk, CT
|
Home | Committee Information | Annual Convention | Technical Conference | News | Membership