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 Science and Industry.

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

IGP–KSU Advanced Baking Training: Breads
July 22–26, 2024

IGP–KSU Practical Flour and Dough Testing
August 5–9, 2024

IGP–KSU Baking Basics Training: Breads, Cakes, and Cookies
Dates to be Determined