FOR DY R EA G TIN 12 GE T N 20 CH I AUN L

ASSOCOM INTERNATIONAL BAKING TECHNOLOGY INSTITUTE A

I B T I
Under patronage of AIB International, USA Knowledge Park 3, Greater Noida, U. P.
R

AIBTI ANNOUNCES FIRST PROGRAM

at Bakery Training Unit (BTU), University of Agricultural Sciences, Bengaluru, February 22-28, 2012

2 YEARS PROGRAM AIB CERTIFIED BAKER - BREAD / ROLLS

* Principles of Bread (3-day course) * Variety Bread (3-day course) * Applied Baking Technology Correspondence course * Bread / Roll Technical Troubleshooting (3-day course) * Bakery Management (3-day course)

Participants can enroll for these programs any time during the year as per schedule to be followed by Upcoming Institute - AIBTI Total Program Price: US$ 2300 or Rs. 1,20,000 Join us now and get advantage of being Student of First Batch of AIBTI at special discounted fee.

MODULE 1- PRINCIPLES OF BREAD / ROLLS February - 22-24, 2012 Fee: US$ 500 or Rs. 26,000

MODULE 2- VARIETY BREADS / ROLLS February - 26-28, 2012 Fee: US$ 500 or Rs. 26,000

APPLIED BAKING TECHNOLOGY Correspondence Course Fee: US$ 295.00 or Rs. 15,000

Enroll for both Modules and get 100% wave off fee on Correspondence Course

These programs will be taught by Dr. Kirk O'Donnell

Vice President of Education, AIB International, USA Education: B.S. Bakery Science and Management and Milling Science and Management, Kansas State University, 1980; M.B.A. 1985; Ed. D.; Kansas State University; 1999 Industry experience: 11 years in progressively more responsible management positions for a leading grocery company, culminating in 4 years as a plant manager of a production facility; 6 years as AIB's Director of Bread and Roll Production prior to becoming AIB's Vice President-Education Memberships: American Society of Baking, American Management Association, and American Society for Training and Development

APPLIED BAKING TECHNOLOGY

Correspondence Course If you are a line worker or an apprentice baker and want to learn more about your job, but don't have the time to complete the Science of Baking course, Applied Baking Technology was designed for you. It is also suitable for retail and wholesale bakers who need a basic understanding of the wide range of products they sell. It explains the technology and science of baking and is an excellent way to help you advance your career. Whether you are a worker or a member of management, you will receive direct rewards in improved efficiency and productivity. Lesson/Title The Baking Industry Mathematics for the Baker Mixing and Fermentation Systems Dough Processing White Pan Bread Variety Breads Hearth Breads Hard and Soft Rolls, Bagels Tortillas, Pizzas and Flat Breads Cake Baking I Cake Baking II Muffins and Biscuits Danish, Puff Pastries, and Croissants Sweet Dough Doughnuts Cookies Frozen Dough Production Hygiene-Food Sanitation and Safety Features Include: easy-to-read text, numerous illustrations make topics easy to understand and remember, technical details provide in-depth knowledge of each subject, review questions are keyed with references to lessons, self-check quizzes prior to each test boost your confidence, all lessons include a complete glossary of terms, printed lessons serve as a valuable reference when you finish the course. Enrollments are accepted any time. Upon enrollment students will be shipped all course lessons. Lesson exams are required to be taken online using a computer. Exam instructions will be e-mailed upon enrollment. To receive a certificate of completion, students must submit an exam for each lesson and maintain an average score of 70% or above. Time allowed to complete the course: one year. 18 lessons, 14.4 CEUs Technical Requirements: Internet Access E-mail Account (individual work or personal)

AIB CAREER PATH

MODULE 1- PRINCIPLES

OF BREAD / ROLLS

DAY ONE (08:30 AM to 05:00 PM) 8:30 AM to 12:30 PM Function of ingredients and formulation of breads Wheat, milling, and flour Flour additives Function of water Function and care of yeast Function of salt, sugar, and shortening in bread 12:30 to 1:30 PM 1:30 to 2:30 PM 2:30 to 2:45 PM Lunch break Mixing technology (includes demo of sponge and dough mixing) Break

2:45 to 3:45 PM Science of Fermentation Chemistry of fermentation reaction PH and TTA Controlling leavening Controlling flavor 3:45 to 5:30 PM Dough systems Straight dough Sponge and dough Liquid sponge 5:30 PM Adjourn

No-time dough

DAY TWO 8:30 to 9:45 AM Sourdough process Science of sourdough How to start the sour How to feed the sour Mixing the final dough

AIB CAREER PATH

9:45 to 10:00 AM

Break

10:00 AM to 12:30 PM Preparation for bread production (2 days) Students scale ingredients Students set sponges Students set up equipment Students prepare utensils Students observe safe work habits Student observe Good Manufacturing Practices 12:30 PM to 1:30 PM 1:30 PM to 5:30 PM 5:30 PM DAY THREE 8:30 AM to 12:30 PM 12:30 PM to 1:30 PM 1:30 to 3:00 PM 3:00 to 3:15 PM 3:15 to 4:30 PM Makeup processes 4:30 to 4:45 PM 4:45 to 5:00 PM 5:00 PM Lunch break Hands-on bread production- Variation of dough systems and mixing procedures Adjourn

Hands-on bread production- Ingredient variations (using no-time dough process) Lunch break AIB Score class- Examine all products (ingredient variation and mixing/fermentation variation) and link causes and effects Break Control of the bread process Proofing and Baking Course exam Exam review Presentation of certificates

Slicing and Packaging

MODULE 2- VARIETY
DAY ONE 8:30 to 10:30 AM 10:30 to 10:45 AM

BREADS / ROLLS

Class exercise- Review function of ingredients for bread / rolls Break

10:45 AM to 12:30 PM Formulation and processing guidelines for pan variety breads Whole wheat, multigrain, high fiber, etc. How and why mixing and fermentation are different

 How and why makeup procedures are different 12:30 to 1:30 PM 1:30 to 3:00 PM Lunch break

Formulation and processing guidelines for artisan breads-Handling whole grains, fruits, and nuts used in bread making Mixing and fermentation options Makeup options Proofing and baking options 3:00 to 3:15 PM 3:15 to 3:45 PM Break Demonstration: mixing raisin bread doughs with Pre-hydrated raisins and dry raisins

3:45 to 5:00 PM Using additives to improve product quality Enzymes Emulsifiers Oxidizing and reducing agents Gums 5:00 PM 5:15 PM Mix Ciabatta Sponge for tomorrow Adjourn

AIB CAREER PATH

DAY TWO 8:30 to 9:45 AM Preparation for baking: Review formulations Pre-hydrate ingredients as needed Review production schedule Arrange ingredients and supplies for baking 9:45 to 10:00 AM Break

10:00 AM to 12:15 AM Sponge and dough mixing Ciabatta final dough Focaccia and Fougasse sponge Challah bread sponge Baguette sponge 12:15 PM to 1:15 PM Lunch break (Focaccia / Fougasse mixed at 12:45)

1:15 PM to 5:30 PM Hands-on bread production-Variety artisan breads Pannetone sponge Ciabatta Baguette Focaccia and Fougasse Challah bread 5:30 PM DAY THREE 8:30 AM to 9:45 AM 9:45 to 10:00 AM 10:00 to 11:00 AM Adjourn

Mixing and makeup of Pannetone Break Technology of baking and freezing

11:00 to Noon Begin production of pan varieties Whole Wheat bread Fiber bread Multigrain bread Rye bread 12:00 PM to 1:00 PM 1:00 to 3:00 PM 3:00 to 3:15 PM 3:00 to 4:00 PM 4:00 to 4:30 PM 4:30 to 5:00 PM 5:00 PM Lunch break Finish production of pan variety breads Break AIB Score class- Examine all products (variety pan breads and hearth breads) and link causes and effects Course exam Exam review Presentation of certificates

FOR ENROLLMENT, CONTACT

Assocom-India Pvt. Ltd.: #601, DDA Building District Centre, Plot No. 4, Laxmi Nagar, Vikas Marg, Delhi - 110092 Tel.: +91-11-47675216 (50 Lines) Fax: +91-11-47675201 / 06 Email: email@assocom-india.com Website: www.assocom-india.com