<%@ page import='java.sql.*' session='true' %> <%@ page import='java.util.*'%> <% Class.forName("sun.jdbc.odbc.JdbcOdbcDriver"); Connection Conn=DriverManager.getConnection("jdbc:odbc:assocom","",""); /*Class.forName("org.gjt.mm.mysql.Driver"); Connection Conn=DriverManager.getConnection("jdbc:mysql://localhost/assocom-india_com","assocom","asaindia");*/ Statement stmt=Conn.createStatement(); ResultSet rs=stmt.executeQuery("select * from course"); //rs.next(); %> ASSOCOM-INDIA - Provides Business Management Solutions for busy Organization/Association Officers & Directors.
CAREER PATH
 

Become an AIB/Assocom Certified Cookie/Cracker BakerAIB’s Certified Baker Program helps companies increase efficiency by improving employee job skills. This unique technical
training program:

allows workers to increase their technical knowledge while holding a job.
enhances opportunities for advancement.
improves job knowledge and performance.
helps to promote job satisfaction and worker retention.
Contributes to greater company profitability through better work performance.

The Certified Baker Program has helped hundreds of people gain in-depth knowledge and expertise in specialty product areas. This
“Career Path” combines the flexibility of a unique, self paced distance learning program with seminars held throughout India. It is also economical; companies and individuals can save by enrolling in the complete program.

Who should attend?

Production superintendents, cookie or cracker production supervisors, machine operators, suppliers, and consultants.

Why should you attend?

You will learn the terminology of cookie and cracker production, the function of ingredients, the control of the processes, product formulation and equipment used, the methods of troubleshooting and problem prevention, quality control disciplines, leadership and
communication skills, and financial management.
Follow these steps to become an AIB/Assocom Certified Cookie/Cracker Baker
Step 1: Applied Baking Technology

Correspondence Course Learn the production basics of most baked products on the market. Whether it’s bread, rolls, cookies, donuts, cakes, or sweet rolls, you will know the basic formulations, processes and major production methods. Complete the program at your own pace. For Detail contact ASSOCOM-INDIA PVT. LTD.

 Step 2: Science of Baking

Correspondence Course - MODULE 2 You will learn to answer the “whys” of the baking process and gain a thorough understanding of ingredient formulations and interactions. Lessons deal with the following:
Lesson Title
1 Wheat and Flour
2 Flour and Dough Testing
3 Sugars and Sweeteners
4 Fats and Oils
5 Dough Strengtheners, Crumb Softeners and Emulsifiers
6 Eggs and Egg Products
7 Milk and Milk Products
8 Starches and Gums
9 Yeast Foods, Oxidation and Reduction
10 Yeast and Fermentation
11 Miscellaneous Baking Ingredients
12 Enzymes in Baking
13 Chemical Leavening
14 Staling of Baked Products
Step 3: Cookie Ingredient Technology

Understand how cookie ingredients affect the finished product. This seminar is for people in all types of production jobs, including research and quality control. Coursetime is divided between classroom and practical lab work. Learn about specifications, functions, and testing of all major ingredients used in cookie production. Contact : Assocom-India.

Step 4: Cookie Processing Technology

Try the most up-to-date techniques of cookie production. Work on a wide range of products, using the latest production methods. Learn about formulas and formula balance, mixers and mixing, rotary moulding, chocolate enrobing, oven heat profile, food sanitation, and specialty cookies. All lectures are reinforced by lab work to put theory into practice. Offered: Watch for additional infomation on course location and date.


Step 5: Cracker Production Technology

See first hand how ingredients function and the importance of processing conditions in making crackers. Formulation and production of snack crackers, saltines, and savory crackers are covered in lectures and hands-on processing lab work. Offered: Watch for additional infomation on course location and date.

Step 6: Applied Baking Science

Get the details about readily available laboratory instruments, techniques, and data analysis, including: pH and TTA, Farinograph and Mixograph, Pekar Color Test, Agtron Color Reflectance, hand gluten washing, Glutomatic, NIR, Water Activity, Extensigraph, Alveograph, texture analyzer, chemical leaveners, and rapid measurement of moisture, ash, and protein. Offered: Watch for additional infomation on course location and date.

Step 7: Production/Operations Management

Try your hand at making management decisions in a manufacturing environment using a computerized simulation called ‘‘The G.A.M.E.’’ Also, examine issues faced by modern production line managers. Includes: planning employee training, verbal and nonverbal communication, situational leadership skills, defending your position in court, employee performance appraisals,
economic justification of equipment purchases, conflict resolution, safety management, and working smarter, not harder. Offered: Watch for additional infomation on course location and date.
   
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