Commercial Baking: The Basics (Two days, August 2025)
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20 – 21 August 2025
Course overview
This two-day course provides participants with a comprehensive introduction to the theory and practice of commercial bread baking. Participants will gain hands-on experience in bread production techniques, deepen their understanding of baking terms and learn how to conduct end product evaluation. The course is structured through integrated workshops, lectures and discussions, offering an immersive learning experience in the AEGIC Pilot Bakery.
Course content
- Gain knowledge of key ingredients, especially flour and how they impact bread production.
- Learn the key stages of the bread-making process from start to finish.
- Get familiar with the machinery and equipment used in commercial baking settings.
- Understand quality assessment techniques for evaluating baked products.
- Explore alternative bread-making processes to broaden technical skills.
What’s included with the course fee?
- Course manuals and materials
- Certificate of achievement
- Lunch and morning/afternoon refreshments.
Who should attend?
The course is aimed at:
- Bakers
- Non-bakers eg. managers, administrators, sales, marketing and distribution personnel in the baking and allied industries.
Course details
Where: Australian Grains Innovation Centre, 1 Rivett Road, Riverside Corporate Park, North Ryde, NSW 2113
When: 20 – 21 August 2025
Time: 9.00am – 4.30pm
Price: $1,600 +GST
Group bookings: Please email Sabrina Lim for more information
How to register
Please complete the form below to register for your place. Please note that full payment is required prior to attendance.