Advanced Cookie and Cracker Training
The Cookie and Cracker Manufacturing Course (Second Edition) is the essential training program for the industry. Students will develop a solid understanding of the main principles of an effective manufacturing process. They will also learn the science and theory underpinning these principles and how the various parts of the operation interact with each other. Graduates will possess the technical information necessary to manage or supervise a bakery shift, department, or manufacturing facility.
The self-study program covers the complete cookie and cracker manufacturing process and emphasizes the practical application of material learned. The testing component includes multiple-choice questions and work projects, some of which can be completed at home. The work projects are designed for students to utilize what they learn directly to a situation in the plant.
Designed by industry experts, the Course is the authoritative source on the cookie and cracker bakery operation.
The Course follows the manufacturing process flow:
• Ingredients – product purpose, physical, and chemical characteristics
• Ingredients – delivery, assembly, and storage
• Forming – typical and specialty products
• Safety and sanitation
• Equipment maintenance
• Quality systems
• Environmental management
The Course is written in a user-friendly style suited for the adult learner.
• A set of key principles in each chapter that guide the student through the material
• Work projects providing practical application of material learned
• Online or hard copy choice of testing component
• A Glossary of Terms in each textbook
• A Conversion Tables section in each textbook
• Graphics and photos for easy reference
Cookie and Cracker Manufacturing two-volume text
Written and edited by baking industry experts, these valuable textbooks are the ultimate informational resource for cookie and cracker manufacturers.
15 multiple-choice test and 7 work projects
Assists students throughout the program and provides progress status updates and answers general questions
Bakers Manufacturing Academy Technical Advisor
Orients students to the program, answers technical questions, grades and offers feedback on work projects
Available through the Academy Portal. Distributed on a regular basis to direct supervisors to provide updates on student grades and progress.
Includes a student performance timeline, work recommendations and strategies that the Course supervisor can use to assist students through the program
1. Wheat and Wheat Flour
2. Carbohydrates — Physical and Chemical Properties
3. Sweetener Manufacturing and Related Compounds
4. Physical and Chemical Properties of Fats and Oils
5. Classification of Fats and Related Compounds
6. Dairy Products and Egg Products
7. The Leavenings Process
8. Emulsifiers and Antioxidants
9. Chocolate and Cocoa
10. Flavoring and Coloring Materials
11. Starch, Proteins, Enzymes, Salt, Fruits and Nuts
12. Ingredient Delivery and Storage
13. Ingredient Assembly
15. Fermented Dough Products —
16. Chemically Leavened Crackers
17. Wire-Cut and Deposit Cookies
18. Extruded Cookies
19. Rotary Molder Cookies
20. Cutting Machine Products
22. Post-Baking Operations
23. Handling Cookies and Crackers from Cooling to Packaging Machines
24. Sugar Wafers and Ice Cream Cones
25. Marshmallow Products
26. Creme Sandwich Products
27. Enrobed Cookies
28. Packages and Packaging Equipment
29. Machinery Maintenance and Care
30. Sanitation and Safety
31. Quality Management
32. Environmental Management
Course Enrollment Information:
- Completion time: One to two years
- Orientation call with a technical advisor before the start of course
- Certificate of Graduation upon successful completion of the program
ABA Members: $1995
The Cookie and Cracker Manufacturing Course is a highly specialized program. Therefore, staff at the Bakers Manufacturing Academy manage the enrollment process for each student.
The student/employee or their supervisor fills out this Cookie & Cracker Manufacturing Course Enrollment Form.
Companies and facilities receive group discounts on registration if registering more than 2 students at one time. Please contact Academy Staff to learn more about group pricing.
Upon completion of the enrollment form, an electronic invoice will be sent to both the student and supervisor. Payment is required before enrollment can begin.
Following successful registration in the course, the student/employee will meet with their course manager, who will immediately provide tools for the student's success including an orientation packet, course materials, and technical advisor introduction.
The graduate who achieves the highest grade point average for the calendar year will be presented with the Vander Heide Award. Introduced in 1941, winners of this prestigious award have gone on to distinguished careers as leaders who have greatly influenced the advancement of the industry.
In addition, the Phelps Award is awarded to the graduating student with the second-highest grade point average in the course. It was presented for the first time in 2016 at the Technical Conference and was established in honor of the course’s dedicated pioneer of the course – Kathy Kinter Phelps. The awards are typically kept as surprises to the honorees until the unveiling at ABA's TechCon.
Vander Heide and Phelps Award Recipients:
2019 Vander Heide Award: Lauren Clark, Product Development Specialist, Dare Foods
2019 Phelps Award: Grant Wilson, Quality Coordinator, Arnott's Biscuit
2018 Vander Heide Award: Brian Walesh, Kellogg Company
2018 Phelps Award: Andrew Shaw, Chemist and Process Research & Development Coordinator, Jamaica Biscuit Company
2017 Vander Heide Award: Brittany Tomlin, Kellogg Company
2017 Phelps Award: Robert Commandant, Weston Foods, Colonial Cookies Division
2016: Benjamin Colon, D.F. Stauffer Biscuit Company
2015: John-Claude Lacroix, D.F. Stauffer Biscuit Company
2014: Martha Hunt, Kellogg Company
2013: Kathleen Clark, ConAgra Foods
2012: Michael Downing, Bremner Food Group
2011: Maribeth Maligaya, Dare Foods Ltd.
2010: Nicole Schubert, Kraft Foods, Inc.
2009: Christine Leyland, Kraft Canada
2008: Katie Cleary, Kraft Foods, Inc.
2007: Raquel Calil, Kraft Brazil
2006: Allan Orth, Bremner Food Group, LLC
2005: William Bossert, Pepperidge Farm, Inc.
2004: Alfred Grigg, Interbake Foods LLC
2004: Kimberly Chuck, Kraft Foods Inc. (First Edition Winner)
2003: John Woszack, Kraft Canada
2002: Amy E. Marx, Keebler Company
2001: Greg Edwards, Keebler Company
2000: Cindi Pisarzewicz, Oak State Products, Inc.
1999: John M. Comstock, Nabisco Biscuit Company
1998: Sharry Motley, Nabisco Biscuit Company
1997: Carl Rust, Keebler Company
1996: Laura De Suero, Productos Alimenticios Pascual, S.A.
1995: Terry Sparks, Keebler Company
1994: Matthew Smallegange, Dare Foods Limited
1993: Daryl Nisenson, Keebler Company
1992: Michael Healy, Oak State Products, Inc.
1992: Tania G. Watson, Griffins Food Limited
1991: George Robinson, Nabisco, Inc.
1990: Steven May, McKee Baking Company
1989: Dawn Gillerman, Nabisco, Inc.
1988: Dennis Borrall, Interbake Foods
1987: Ronald Tremayne, Sunshine Biscuits Inc.
1987: Timothy Malefyt, Holland American Wafer Company
1986: Carlos Sutton, D.F. Stauffer Biscuit Company
1985: Carlos Reis, Bakers Limited
1984: Perry Thompson, Frito-Lay
1983: Jack Pick, Bakers Limited
1982: Roy E. Schulze, Ralston Purina Company
1982: William “Bill” Walsh, Interbake Foods, Inc.
1981: Irving Manschal, Nabisco, Inc.
1980: Bruce Jahnsen, Nabisco, Inc.
1979: Mary D. Gentry, Lance, Inc.
1978: Sue C. Bailey, Nabisco, Inc.
1977: Gerald K. Smith, Lance, Inc.
1976: John Knowles, Mother’s Cake & Cookie Company
1975: Christopher N. Taylor, Pepperidge Farm, Inc.
1974: Hugh J. Harris, Nabisco, Inc.
1973: John McDaid, Irish Biscuits, Ltd.
1972: Dorothy M. Cooksley, Grandma Cookie Company
1971: W. Gordon Cousins, Southern Biscuit Company
1971: C. Noel Quinn, Irish Biscuits Ltd.
1970: Donald P. Byrnes, Euram Foods, Inc.
1969: Bemie Postma, Keebler Company
1968: Gayle E. Hayes, Burry Biscuit Div. The Quaker Oats Company
1967: Billy D.Walker, National Biscuit Company
1966: J. J. Flynn, National Biscuit Company
1965: Homer E. Massey, Sr., Bremmer Biscuit Company
1964: A.W.Rechten, National Biscuit Company
1963: J.L. Peeler, Jr., Jack’s Cookie Corporation
1962: William R. Cary, Burry Biscuit Corporation
1961: Sally Schmidt, Crescent Mac. & Cracker Company
1960: Camen Renelli, Salemo-Megowen Biscuit Company
1959: John Adrian, Cal-Ray Bakeries, Inc.
1958: Paul Stillitano, Burry Biscuit Corporation
1957: Wolfred Kedderis, Weston Biscuit Corporation
1956: Joseph O. Plaisance, Jack’s Cookie Corporation
1955: Hoyle H. Hicks, Taylor Biscuit Company
1954: Jack S. Larson, Schulze & Burch Biscuit Company
1953: John R. Floyd, Lance, Inc.
1952: Donald F. Pinson, American Bakeries
1951: Wes Owen, Paulin Chambers Company
1950: A J. Albert, Jr., G. J. Hamilton & Sons, Ltd.
The baking industry is one of the strongest communities in the food manufacturing sector. Upon completion of any Bakers Manufacturing Academy program, graduates are encouraged to connect on the exclusive LinkedIn alumni group.
- See what alumni in the baking field have accomplished since graduation and expand sense of what is possible
- Identify alumni in the baking industry and reach out for their industry expertise
- Learn about opportunities and mentoring partnerships