Bread Plant Baking History, Ingredients and Processes Training

Learning Outcomes

• Explain the historical development of bread baking and its impact on modern plant processes.
• Identify and describe the functional properties of key bread ingredients including flour, water, yeast, salt, and additives.
• Analyze the stages of bread production from mixing through baking and cooling.
• Apply principles of quality control to ensure consistent bread quality.
• Evaluate common bread faults and their causes in relation to ingredients and processes.
• Demonstrate knowledge of safety and hygiene practices in a bread plant environment.

Target Audience

This course is designed for individuals working in or entering the baking industry, including production supervisors, quality controllers, and baking technicians who need a foundational understanding of bread plant operations.

Prerequisites

None — open enrollment

Course Outline

Practicals

Overview

Learners apply theoretical knowledge in a simulated or actual plant bakery environment. They practise ingredient measurement, mixing, fermentation monitoring, dough handling, and oven operation, followed by evaluation of finished products.

Practical Activities

• Ingredient Handling and Mixing — Learners weigh and combine ingredients for a standard white bread dough, using a spiral mixer to achieve correct gluten development. (2h)
• Fermentation and Dough Processing — Learners monitor bulk fermentation, knock back dough, divide, round, and mould loaves, then place in proofing cabinets. (2h)
• Baking and Quality Evaluation — Learners bake loaves in a deck oven, monitor internal temperature, and evaluate crust colour, volume, and crumb structure. (2h)
• Troubleshooting and Process Adjustments — Given a dough with a known fault (e.g., over-fermentation), learners adjust process parameters and produce a corrected batch. (2h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total

Component	Out of	Weight
Practical Assignments (rubric-scored)	100%	30%
Daily Average (multiple choice)	100%	20%
Final Test (multi-answer multiple choice)	100%	50%
Final Total	—	100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

How it works

• Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
• Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
• You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
• If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.

Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates	Discount
5	3% off
10	6% off
15	9% off
20	12% off
25	15% off
30	18% off
50	30% off
75	35% off
100	40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.