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BAC Correspondence Course Program

Increase Your Potential Through Home Study

Please fill in the Correspondence Course Application Form.  [Click Here]
You must complete, print and send the form to us by fax or mail.

Baking Association of Canada (BAC) is proud to present correspondence courses for baking industry employees. Whether you are a baker or a supplier, you can gain knowledge and confidence through program participation. All you have to do is read the lesson, complete the corresponding assignment, and forward it to the BAC office. Your assignments will be graded (confidentially) and returned to you promptly. Upon successful completion of courses, graduates will receive a personalized certificate, suitable for framing, from BAC.

Note: BAC members and members of the affiliated provincial association (Conseil de la Boulangerie du Quebec) receive substantial course discounts. If you enroll in a course and join the Association within 3 months, the difference between the nonmember and member fees will be applied to Your 1st Year membership dues.

Course Completion Policy

BAC's Course Completion policy requires that at least one lesson per month be completed and submitted to the BAC office for grading. Failure to comply with this policy will result in suspension, and only written requests for reinstatement received within one year of submission of last lesson will be considered.


BAKERY TECHNOLOGY
Technical Knowledge Will Help You Grow
Unit I - (Overview of Baking Technology)
Unit II - (Bread Making Technology)
Unit III - (Cake Making Technology)
Bakery Technology Units I, II, & III provide the foundation for the baking industry employee who wishes to advance in the industry, but lacks formal training. Completion of all three units is strongly encouraged to gain overall industry perspective


BAKERY TECHNOLOGY UNIT I
(Overview)

Unit I is a compulsory introductory unit which provides an overview of the industry and baking technology.
Course Content

Lesson 1 - History of Baking in Canada
Lesson 2-3 - Sanitation and Hygiene
Lesson 4-5 - Mathematics for Bakers
Lesson 6-8 - Fundamentals of Nutrition
Lesson 9-10 - Quality Assurance and Control
(Students will receive a certificate upon successful completion of this course)


BAKERY TECHNOLOGY UNIT II
(Bread Making Technology)

This unit provides an in-depth study of the industrial process involved in bread making.
Course Content

Lesson 1-6 - Ingredients
Lesson 7 - Dough Making
Lesson 8-11 - Equipment
Lesson 12-15 - Methods
Lesson 16 - Regulations
Lesson 17 - Scoring
Lesson 18 - Mould & Rope Infections
Lesson 19 - Yeast Raised Doughnuts
Lesson 20 - Packaging
(Students will receive a certificate upon successful completion of this course)


BAKERY TECHNOLOGY UNIT III
(Cake Making Technology)

This unit provides an in-depth study of the industrial process involved in cake making.
Course Content

Lesson 1-8 - Ingredients
Lesson 9-11 - Equipment
Lesson 12-17 - Methods
Lesson 18 - Formula Balance
Lesson 19 - Finishing & Decorations
Lesson 20 - Packaging
(Students will receive a certificate upon successful completion of this course)


FOOD HAZARD CONTROL:
IMPLEMENTING AN EFFECTIVE SANITATION PROGRAM

Good Sanitation is Good Business

Good sanitation doesn't just happen. It requires employer and employee knowledge, commitment, and understanding.

The increasing emphasis on sanitation by provincial and federal authorities, coupled with growing consumer awareness attest to the importance of this topic to Canadian bakers.

Food Hazard Control: Implementing An Effective Sanitation Program is a course designed for quality assurance personnel, sanitarians, managers, sanitation committee members, and production personnel.
Course Content

Lesson 1 - Regulations governing food safety
Lesson 2 - Good manufacturing practices (GMP's)
Lesson 3 - How to organize a sanitation program
Lesson 4 - How to clean and sanitize
Lesson 5 - Pest control understanding and identifying food infesting insects
Lesson 6 - How to control insect pests
Lesson 7 - How to control mice, rats and bird pests
Lesson 8 - How to control microbial hazards
Lesson 9 - How to control foreign material
Lesson 10 - How to ensure your sanitation program is working
(Students will receive a certificate upon successful completion of this course.)


OCCUPATIONAL HEALTH & SAFETY
Everyone's Responsibility

The onus is on all of us to minimize risk in the workplace. This can be accomplished through knowledge, risk identification, and the development and implementation of systematic occupational health & safety programs. This course, designed to assist employers and employees achieve a safe working environment, was developed under the leadership of the Industrial Accident Prevention Association of Ontario (The course content is applicable to all provinces.).

Occupational Health & Safety is applicable for bread and roll operations, sweet-good plants, biscuit and cookie plants, and doughnut operations.

Course Content

Lesson 1 - Why Get Involved
Lesson 2 - General Principles of Accident Prevention
Lesson 3 - General Safety Principles
Lesson 4 - Fire Hazards and Prevention
Lesson 5 - Materials and Product Handling and Storage
Lesson 6 - Maintenance and Sanitation
Lesson 7 - Workplace Inspections and Accident Investigations
Lesson 8 - Training for Health & Safety
Lesson 9 - Safety in the Lab
Lesson 10 - Case History
(Students will receive a Certificate upon successful completion of this course.)


OPERATING A SUCCESSFUL BAKERY
Planning, Pricing, and Merchandising - Key Elements For Success

This course was developed to help small, medium, and large bakers to increase profits through knowledge of planning, pricing, and merchandising. Examples of different types of bakeries are included to provide students with an overall industry perspective. Upon course completion graduates will be able to adopt some ideas for immediate use, and will have a thorough grounding for potential future expansion.
Course Content

Lesson 1 - Purchasing & Receiving Procedures
Lesson 2 - Inventory Control
Lesson 3 - Equipment Preventive Maintenance
Lesson 4 - Energy Costs, Conservation & Management
Lesson 5 - Employee Training & Supervision
Lesson 6 - Employee Productivity
Lesson 7 - Production Planning & Schedules; New Product Development; Waste
                Control
Lesson 8 - Sanitation Schedules & Regulations
Lesson 9 - Quality Control Procedures & Records
Lesson 10 - Security Internal & External
Lesson 11 - Costs Direct/Indirect; Overheads
Lesson 12 - Budgeting; Record Keeping
Lesson 13 - Understanding a Financial Statement
Lesson 14 - Product Costing Lesson 15 - Labour Costs; Overheads
Lesson 16 - Merchandising
(Students will receive a certificate upon successful completion of this course.)

Become A Certified Bakery Specialist
Earn Your "Letters" through Baking Association's Certified Bakery Specialist (CBS) Program

Completion of BAC's Bakery Technology correspondence course, or a recognized training program, plus completion of Food Hazard Control, Occupational Health & Safety, Operating A Successful Bakery and 5 years' acceptable work experience is necessary to qualify (See CBS general requirements).

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