Baking

Courses in this curriculum area cover aspects of commercial baking techniques from ingredient functionality to finished products. Courses provide relevant content for employees of cereal food manufacturers, food ingredient manufacturing facilities, research and development laboratories, and commercial bakeries. Participants receive hands-on training as well as classroom lectures from Bakery Science and Management faculty within the Department of Grain and Food Science.

Our facilities include a modern pilot-scale bakery and various analytical labs for testing ingredients, dough, and finished products.

IGP–KSU Practical Flour and Dough Testing
May 18–22, 2026

IGP–KSU Baking Basics: Breads, Cakes, and Cookies
May 27–29, 2026

IGP–KSU Advanced Baking Training: Breads
June 1–5, 2026

IGP–KSU Cookie and Cake Troubleshooting
June 8–9, 2026