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The Effective Bakery Production Supervisor

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WHAT PARTICIPANTS WILL LEARN
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The participants will learn to dene and to manage production standards for the production of bakery products such as breads, rolls, cakes, pastries, biscuits, and donuts. Other topics include production planning, making adjustments in production to make a more uniform product, setting up effective support areas to protect the brand, and understanding proven strategies to reduce production costs. In summary, the participants will learn to produce a higher quality product at a lower operating cost. These areas of learning are covered through interactive classes as well as through practical baking in the AIBTM facility.

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WHO SHOULD ATTEND
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People working Bakery Production, Quality Control, Marketing and allied areas should attend this program.

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COURSE FEE
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Rs. 16,000 including lunches and two teas during the program.

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FACULTY
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Dr. Kirk O’Donnell, Owner of Bakers Growth LLC, USA, and former Vice President AIB International. He has nearly 40 years of experience working in the baking industry around the world, and he has been giving courses in India for the past 13 years.

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AGENDA

Day 1 – Monday, September 19:
8:30 AM Orientation and Introductions

9:00 AM Dening and understanding the responsibilities of a Production Supervisor

10:30 AM TEA

10:45 AM Discussion of process ows and control points of the following product lines:
  • Breads
  • Rolls
  • Cakes
  • Pastries
  • Cookies
  • Donuts
  • Pies/tarts

12:30 PM Lunch break

1:30 PM Establishing standards for bakery support
  • Occupational safety
  • Food safety and security
  • Handling raw materials
  • Preventive maintenance

5:30 PM End of day 1

Day 2 – Tuesday, September 20:
8:30 AM Managing standards in bakery production
  • Fixed production standards
  • Flexible production standards and how to adjust

10:30 AM TEA

10:45 AM Production planning and scheduling
  • Moving from sales orders/projections to production orders
  • Selecting number and sizes of batches
  • Communicating production plans
  • Contingency planning

12:30 PM Lunch break

1:30 PM Practical baking – production adjustments
  • Team 1: Breads and rolls
  • Team 2: Cakes and mufns
  • Team 3: Cookies
  • Team 4: Crackers

5:30 PM End of day 2

Day 3 – Wednesday, September 21:
8:30 AM Lean Manufacturing concepts- 5S, Kaizen, JIdoka, Total productive maintenance, TWI, and others

10:45 AM TEA

11:00 AM Process improvement and return on investment

12:30 PM Lunch break

1:30 PM Quality management
  • How to identify and measure process variables
  • How to write a run chart and control chart
  • Applying concepts of statistics to process improvement

4:00 PM Problem-solving tools and how to apply them in bakery production

5:00 PM Valedictory

5:30 PM End of course

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The Bakery Production Handbook is for anyone interested in producing bakery products of consistent quality and low operating costs. Although the book is clearly written and can be read from front to back, it is meant to be used as a professional reference. There are 87 different activities to help the reader develop skills useful for more effectively managing a bakery production process. The reader can also get his or her staff involved in these activities to increase the knowledge of the entire team. The skills and techniques included in the book can be applied to any size of bakery, from the kitchen to a large manufacturing plant. The topic areas covered include bakery organization, product formulation, function of bakery ingredients, production planning and control, managing inventories, process improvement, inspections, quality control, equipment and maintenance, managing costs, measuring performance, and managing the staff. This book will be available for sale during the course.

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ACCOMMODATION
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Accommodation can be arranged at close by decent Hotel or Guest House (Rs. 3,000-5,000 /day) / single or twin sharing basis /per day. Accommodation at AIBTM Hostel also available at Rs. 1, 000 /per day including all applicable meals.

Registration fee should be sent through demand draft in favor of payable at “ASSOCOM-INDIA PVT LTD.” New Delhi, India.

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CONTACT US
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AIBTM – Assocom Institute of Bakery Technology & Management
Plot No. 30/25, Knowledge Park – III, Greater Noida – 201306, Uttar Pradesh (NCR Delhi)
Phone: +91-120-2428800 Email: aibtm@aibtm.in

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