Companies must deal with a variety of training needs. Individuals new to the industry, whether in operations or management, must be brought up to speed on the fundamentals essential to successfully producing product. The ABA's Entry Level Training Program is an introductory program that provides the basic foundational information that all cookie and cracker personnel must know to work in a plant operations environment. The flexibility of the course - it's online training - allows employees to learn critical information as their schedule allows.
The four lessons; Ingredients, Mixing, Forming, and Baking, teach the fundamentals that new hires, department transfers and those seeking a refresher will find invaluable as they continue to grow in their positions. Students have access to a Glossary of Terms and can print a Certificate of Completion upon successfully passing a multiple-choice test after each lesson.
Here are 5 Reasons Why All Bakery Employees Should Understand the Basics:
1.Save Money: Companies will save on the bottom line
- Investing in training upfront will lead to fewer bad batches and more consistent product
2. Saves Time: Reduces in-plant training time for new hires and new department transfers
- CCA’s Entry Level Training Program is available online on your schedule with interactive videos and tests to check employee’s knowledge
3. Saves Resources: Promotes employee retention
- Educating and empowering your employees leads to higher on the job satisfaction. Being able to retain skilled employees will lead to company savings and happier employees
4. Promotes Company Loyalty: Employees will rise faster in the ranks
- With the skills and knowledge from CCA, cookie and cracker manufacturing professionals will be prepared for promotions at their plant
5. Promotes Innovation: Employees will stay up-to-date on the continual changes in the industry
- From technology advances to new regulations on sanitation, health, and safety to new and improved methods on industry practices and procedures.
“Before Hearthside bought our bakery, we were Oak State Products. We used the ELT for everyone in the mixing department. When new hires were being trained, the requirements were that they needed to pass the ELT before they could become full time. We have also seen a dramatic decrease in mistakes/bad batches while using the ELT. The cost associated with the ELT for employees vs. some bad batches is a no-brainer.” — Bob Krischel, Production Manager, Hearthside Food Solutions