Graduate-level coursework establishes plant employees as in-house experts to drive successful operations in the highly precise cookie and cracker manufacturing process.
Graduates of the Cookie and Cracker Manufacturing Course will possess the technical knowledge and best practice information necessary to supervise a cookie and/or cracker bakery shift, department, or facility.
This two-year-long, self-study course firmly establishes and explains the importance of quality, consistency, and continuous improvement of an effective cookie and cracker manufacturing process.
A cookie and cracker manufacturing operation must produce high quality and consistent product. A well-educated workforce is a critical component that drives a successful operation. With proper training in place, a facility can achieve a culture of quality, consistency, and continuous improvement.
"With the completion of this course I have managed to be promoted to R&D scientist in the field of bakery products. Thank you for all the knowledge and the support.
The Cookie and Cracker Manufacturing Course (Second Edition) is the essential training program for the industry. Students will develop a solid understanding of the main principles of an effective manufacturing process. They will also learn the science and theory underpinning these principles and how the various parts of the operation interact with each other. Graduates will possess the technical information necessary to manage or supervise a bakery shift, department, or manufacturing facility.
The self-study program covers the complete cookie and cracker manufacturing process and emphasizes the practical application of material learned. The testing component includes multiple-choice questions and work projects, some of which can be completed at home. The work projects are designed for students to utilize what they learn directly to a situation in the plant.
Program Overview
Designed by industry experts, the Course is the authoritative source on the cookie and cracker bakery operation.
The Course follows the manufacturing process flow:
• Ingredients – product purpose, physical, and chemical characteristics
• Ingredients – delivery, assembly, and storage
• Mixing
• Baking
• Cooling
• Packaging
• Forming – typical and specialty products
• Safety and sanitation
• Equipment maintenance
• Quality systems
• Environmental management
Features
The Course is written in a user-friendly style suited for the adult learner.
Features include:
• A set of key principles in each chapter that guide the student through the material
• Work projects providing practical application of material learned
• Online or hard copy choice of testing component
• A Glossary of Terms in each textbook
• A Conversion Tables section in each textbook
• Graphics and photos for easy reference
Course Components
Cookie and Cracker Manufacturing two-volume text
Written and edited by baking industry experts, these valuable textbooks are the ultimate informational resource for cookie and cracker manufacturers.
Workbook
15 multiple-choice test and 7 work projects
Course Manager
Assists students throughout the program and provides progress status updates and answers general questions
Bakers Manufacturing Academy Technical Advisor
Orients students to the program, answers technical questions, grades and offers feedback on work projects
Progress Reports
Available through the Academy Portal. Distributed on a regular basis to direct supervisors to provide updates on student grades and progress.
Supervisor Handbook
Includes a student performance timeline, work recommendations and strategies that the Course supervisor can use to assist students through the program
Chapters
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
Schedule
Course Enrollment Information:
Completion time: One to two years
Orientation call with a technical advisor before the start of course
Certificate of Graduation upon successful completion of the program
How to Enroll
The Cookie and Cracker Manufacturing Course is a highly specialized program. Therefore, staff at the Bakers Manufacturing Academy manage the enrollment process for each student.
Upon completion of the enrollment form, an electronic invoice will be sent to both the student and supervisor. Payment is required before enrollment can begin.
STEP 3
Following successful registration in the course, the student/employee will meet with their course manager, who will immediately provide tools for the student's success including an orientation packet, course materials, and technical advisor introduction.
The graduate who achieves the highest grade point average for the calendar year will be presented with the Vander Heide Award. Introduced in 1941, winners of this prestigious award have gone on to distinguished careers as leaders who have greatly influenced the advancement of the industry.
In addition, the Phelps Award is awarded to the graduating student with the second-highest grade point average in the course. It was presented for the first time in 2016 at the Technical Conference and was established in honor of the course’s dedicated pioneer of the course – Kathy Kinter Phelps. The awards are typically kept as surprises to the honorees until the unveiling at ABA's TechCon.
2019 Vander Heide Award winner, Lauren Clark, Product Development Specialist, Dare Foods and 2019 Phelps Award winner, Grant Wilson, Quality Coordinator, Arnott's Biscuit
Vander Heide and Phelps Award Recipients:
2019 Vander Heide Award: Lauren Clark, Product Development Specialist, Dare Foods 2019 Phelps Award: Grant Wilson, Quality Coordinator, Arnott's Biscuit 2018 Vander Heide Award: Brian Walesh, Kellogg Company 2018 Phelps Award: Andrew Shaw, Chemist and Process Research & Development Coordinator, Jamaica Biscuit Company 2017 Vander Heide Award: Brittany Tomlin, Kellogg Company 2017 Phelps Award: Robert Commandant, Weston Foods, Colonial Cookies Division 2016: Benjamin Colon, D.F. Stauffer Biscuit Company 2015: John-Claude Lacroix, D.F. Stauffer Biscuit Company 2014: Martha Hunt, Kellogg Company 2013: Kathleen Clark, ConAgra Foods 2012: Michael Downing, Bremner Food Group 2011: Maribeth Maligaya, Dare Foods Ltd. 2010: Nicole Schubert, Kraft Foods, Inc. 2009: Dawn R. Mazzaccaro, Kraft Foods Inc. 2008: Christine Leyland, Kraft Canada 2008: Katie Cleary, Kraft Foods, Inc. 2007: Raquel Calil, Kraft Brazil 2006: Allan Orth, Bremner Food Group, LLC 2005: William Bossert, Pepperidge Farm, Inc. 2004: Alfred Grigg, Interbake Foods LLC 2004: Kimberly Chuck, Kraft Foods Inc. (First Edition Winner) 2003: John Woszack, Kraft Canada 2002: Amy E. Marx, Keebler Company 2001: Greg Edwards, Keebler Company 2000: Cindi Pisarzewicz, Oak State Products, Inc. 1999: John M. Comstock, Nabisco Biscuit Company 1998: Sharry Motley, Nabisco Biscuit Company 1997: Carl Rust, Keebler Company 1996: Laura De Suero, Productos Alimenticios Pascual, S.A. 1995: Terry Sparks, Keebler Company 1994: Matthew Smallegange, Dare Foods Limited 1993: Daryl Nisenson, Keebler Company 1992: Michael Healy, Oak State Products, Inc. 1992: Tania G. Watson, Griffins Food Limited 1991: George Robinson, Nabisco, Inc. 1991: David Thompson, Culinar Foods, Inc. 1990: Steven May, McKee Baking Company 1989: Dawn Gillerman, Nabisco, Inc. 1988: Dennis Borrall, Interbake Foods 1987: Ronald Tremayne, Sunshine Biscuits Inc. 1987: Timothy Malefyt, Holland American Wafer Company 1986: Carlos Sutton, D.F. Stauffer Biscuit Company 1985: Carlos Reis, Bakers Limited 1984: Perry Thompson, Frito-Lay 1983: Jack Pick, Bakers Limited 1982: Roy E. Schulze, Ralston Purina Company 1982: William “Bill” Walsh, Interbake Foods, Inc. 1981: Irving Manschal, Nabisco, Inc. 1980: Bruce Jahnsen, Nabisco, Inc. 1979: Mary D. Gentry, Lance, Inc. 1978: Sue C. Bailey, Nabisco, Inc. 1977: Gerald K. Smith, Lance, Inc. 1976: John Knowles, Mother's Cake & Cookie Company 1975: Christopher N. Taylor, Pepperidge Farm, Inc. 1974: Hugh J. Harris, Nabisco, Inc. 1973: John McDaid, Irish Biscuits, Ltd. 1972: Dorothy M. Cooksley, Grandma Cookie Company 1971: W. Gordon Cousins, Southern Biscuit Company 1971: C. Noel Quinn, Irish Biscuits Ltd. 1970: Donald P. Byrnes, Euram Foods, Inc. 1969: Bemie Postma, Keebler Company 1968: Gayle E. Hayes, Burry Biscuit Div. The Quaker Oats Company 1967: Billy D. Walker, National Biscuit Company 1966: J. J. Flynn, National Biscuit Company 1965: Homer E. Massey, Sr., Bremmer Biscuit Company 1964: A.W.Rechten, National Biscuit Company 1963: J.L. Peeler, Jr., Jack's Cookie Corporation 1962: William R. Cary, Burry Biscuit Corporation 1961: Sally Schmidt, Crescent Mac. & Cracker Company 1960: Camen Renelli, Salemo-Megowen Biscuit Company 1959: John Adrian, Cal-Ray Bakeries, Inc. 1958: Paul Stillitano, Burry Biscuit Corporation 1957: Wolfred Kedderis, Weston Biscuit Corporation 1956: Joseph O. Plaisance, Jack's Cookie Corporation 1955: Hoyle H. Hicks, Taylor Biscuit Company 1954: Jack S. Larson, Schulze & Burch Biscuit Company 1953: John R. Floyd, Lance, Inc. 1952: Donald F. Pinson, American Bakeries 1951: Wes Owen, Paulin Chambers Company 1950: A J. Albert, Jr., G. J. Hamilton & Sons, Ltd.
Alumni Community
The baking industry is one of the strongest communities in the food manufacturing sector. Upon completion of any Bakers Manufacturing Academy program, graduates are encouraged to connect on the exclusive LinkedIn alumni group.
See what alumni in the baking field have accomplished since graduation and expand sense of what is possible
Identify alumni in the baking industry and reach out for their industry expertise
Learn about opportunities and mentoring partnerships
"The Cookie and Cracker Manufacturing Course has increased my understanding and knowledge of the bakery. I understand the science behind Baking and have gained great insights into how and why certain issues can happen. I wish I had completed this course earlier in my Career as the learnings are invaluable." - Production Coordinator, Arnotts Biscuits, December 2020 Course Graduate
The Bakers Manufacturing Academy hosts all of our educational programs through a web-based Learning Management System (LMS). This system is a software application that allows ABA to deliver content anywhere an internet connection is offered.
The Academy allows companies to be in charge of their employees' training needs with a simple to use Academy Portal that offers instructional content, student registration, documentation, and tracking of employees' activity and progress. Companies that begin using the Academy will have access to programs that were written and developed by specialists within the industry.
