June 22-24, 2017
In three short days, you can gain advance training skills through the AIBTM which is the premiere professional school for the baking industry. The participants learn essential technical skills so that they can explain the “whys” of baking to their students. We apply industry-specific knowledge in the context of giving teachers increased teaching skills. This will enable course graduates to more effectively promote student learning.
8:30 AM Welcome and Orientation
9:00 AM Principles of Adult Learning and Organizing Instruction – Review of communication styles.
10:30 AM TEA
10:45 AM Active Listening Skills — Recognizing the needs of your students.
Noon Lunch bread
1:00 PM Organizing the Baking Shop — Usage of ingredients and other materials.
2:30 PM TEA
2:45 PM Good Manufacturing Practices Knowledge and enforcement.
4:00 PM Formulation of Bakery Products —How to do it and how to teach it.
5:00 PM Adjourn
8:30 AM Review Homework Assignments
9:30 AM TEA
9:45 AM Flour and Other Major Ingredient Functionality — Understanding quality factors.
12:30 PM Lunch break
1:30 PM Practical Demonstration of Bread Production — Mixing and makeup.
3:30 PM Practical Demonstration of Cake Mixing
5:00 PM Evaluation of Breads and Cakes —Linking causes and effects.
5:30 PM Adjourn
8:30 AM Assessment Skills — How to administer both written and hands-on practical tests.
9:30 AM Teaching Occupational Safety Concepts
10:00 AM TEA
10:15 AM Teaching Skills — Understand the various methods of delivering information.
12:30 PM Valedictory and Presenataion of Certificates
Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.
Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.
AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.