Course outline
This two-day course provides participants with an understanding of the theory and practice of baking, as well as terms used in the production of bread and baked products. It offers hands-on experience and theory in bread production techniques and end product evaluation, through a series of integrated workshops, lectures and discussions. The use of AEGIC facilities in Sydney, including the Pilot Bakery, give each participant a unique learning experience.
Course content
- Bread ingredients and formulae
- Understanding flour
- Stages in the bread making process
- Machinery used in commercial bread making
- Product quality assessment/measurement
- Alternative bread making processes
What’s included with the course fee?
- Course manuals and materials
- Certificate of achievement
- Lunch and morning/afternoon refreshments.
Who should attend?
The course is aimed at bakers, non-bakers, managers, administrators, sales, marketing and distribution personnel in the baking and allied industries.
Course details
Where: Australian Grains Innovation Centre, 1 Rivett Road, Riverside Corporate Park, North Ryde, NSW 2113
When: Wednesday 31 July – Thursday 1 August 2024, 9.00am – 4.30pm
Price: $1,600 +GST
Group bookings: Please email Sabrina Lim for more information
How to register
Please complete the form below to register for your place.