The Cookie and Cracker Manufacturing Course (CCMC) is the essential training program for advanced professionals in the cookie and cracker baking industry. During the two-year online course, students will learn a variety of topics, covering the entire process of cookie and cracker manufacturing. If it happens within the walls of the baking facility, it is most likely covered by CCMC.
A Chapter for Every Part of the Process
Chapter topics dive into specific ingredients such as wheat, carbohydrates, and sweetener, fats and oils. Chapters also cover baking processes such as leavening, mixing, and baking, and packaging. In addition, the lessons cover different methods for cookie and cracker forming, for both typical and specialty products. Finally, students will learn about equipment quality systems and environmental management. They will also develop a complete understanding of the central principles and underlying science theories of an effective manufacturing process. After graduating, students will have the technical information necessary to manage or supervise a bakery shift, department or manufacturing facility.
The course is online, with graphics and photos to illustrate the lessons. Students receive a two-volume textbook, a workbook with multiple-choice tests and work projects. Guided by a Technical Advisor, students can ask questions and receive feedback throughout the course. The best part, students can begin at any time.
To learn more details about CCMC, check out the course brochure.
Congrats to our recent Vander Heide Award winner Brian Walesh from the Kellogg Company and the Phelps Award winner, Andrew Shaw from the Jamaica Biscuit Company who were the top two graduates of the course in 2018.