IGP–KSU Cookie and Cake Troubleshooting
Course Description
IGP–KSU Baking Advanced Cookie and Cake Troubleshooting is a course to take a deeper look at the functions of ingredients, processes, and equipment used to make cakes and cookies. Participants gain information on product formulation and become more effective troubleshooters.
Course Objectives
• Demonstrate how ingredients function in cakes and cookies.
• Produce cakes and cookies with ingredient and processing variations.
• Describe cake and cookie production processes in general.
• Evaluate, discuss and critique products made during hands-on labs.
Who Should Attend
People new to baking or taking on new roles in:
• Research and Development Managers and Technologists
• Quality Assurance Managers and Technologists
• Production Managers and Supervisors
• Technical Sales/Services Managers and Technicians
Who work for:
• Baking companies
• Ingredient suppliers
Equipment manufacturers
Registration Information
Dates: June 19–20, 2025
The course fee is $1,150. (Includes course fees and hotel for two nights.) Hotels will be booked by IGP and confirmation numbers will be emailed to participants after payment.
Maximum participants: 16
Course Agenda
Day 1
|
8:00 AM |
Welcome and orientation |
|
8:30 AM |
Cake Ingredients and Process Overview • Review the role of key ingredients in cakes (flour, sugar, fats, leaveners, eggs) • Describe key steps of the process |
|
10:00 AM |
Break |
|
10:15 AM |
Hands-On Baking • Make cakes with ingredient and processing variations |
|
12:00 PM |
Lunch |
|
1:00 PM |
Hands-On Baking continued • Make cakes with ingredient and processing variations |
|
5:00 PM |
Adjourn for day |
Day 2
|
8:00 AM |
Troubleshooting Session - Cakes • Build troubleshooting guide based on previous day's products |
|
9:00 AM |
Cookie Ingredients and Process Overview • Explain the role of key ingredients in raw dough and finished cookie products (sweeteners, fats, flour, leaveners, water, and additions/inclusions/fillings/ toppings) • Describe key steps of the process
|
|
9:45 AM |
Break |
|
10:00 AM |
Hands-On Baking • Make cookies with ingredient and processing variations |
|
12:00 PM |
Lunch |
|
1:00 PM |
Hands-On Baking continued • Make cookies with ingredient and processing variations |
|
3:15 PM |
Troubleshooting Session - Cookies • Build troubleshooting guide based on the day's products |
|
4:30 PM |
Course Wrap-up and Review • Answer questions |
|
5:00 PM |
Seminar Concludes |