Biscuit & Cookies Technology

Download Brochure

About Course

In this course you will understand the complete Biscuit and Cookies technology in one module at a time. Students will learn about the chemical and physical characteristics of finished products, dough and batter development, and details of mixing, forming, fermenting and baking. Apart from the traditional processes, advancement in industry will also be included. Candidate will also learn about the safety issues, regulations and how to manage the biscuit plant.

• Lectures, seminars, reading, and projects
• Hands on practice in Laboratory of Applied Science
• Industry interaction

Duration: 8 weeks (240 hours)

Fees: RS. 50000/-

Introduction to Bakery Science (20 hours)
• Basic Chemistry
• Units and Measurement
• Baker’s Math
• Food Groups and their typical composition
• Carbohydrates, protein, lipids, Minerals and Vitamins

Food Microbiology (10 hours)
• Growth and Survival of Microorganisms in bread
• Yeast, molds, bacteria
• Food Spoilage, Food Born Illness, Allergens

Function of Ingredients and Lab Analysis (50 hours)
• Role of Major Ingredients
• Flour
• Shortening
• Sweeteners
• Chemical Leavening Agents
• Eggs
• Salt
• Additives, Flavours, Fruits and Nuts

Biscuit Manufacturing Equipments (10 hours)
• Biscuit mixing and make-up equipments
• Biscuit forming machines: Rotary Molder, Wire cut, Extruded
• Biscuit handling conveyors
• Biscuit Baking Machineries
• Packaging Machineries

Biscuit Manufacturing Processes (40 hours)
• Biscuit Flowchart
• Short Dough, Hard Dough , Crackers and Laminated Biscuits
• Mixing and Forming of Biscuit Dough
• Biscuit Baking: Oven Profile
• Biscuit Characteristics
• Packaging of Biscuits

Cookies Production (60 hours)
– Hands on practice of
• Short Dough Cookies
• Hard Dough Cookies
• Crackers
• Laminated Biscuits

Advances in Cookies Production (20 hours)
• High Fibre,
• Oats and Raisins,
• Sugar free cookies
• Soya protein rich cookies
• Gluten free cookies

Food Safety and Quality Management (20 hours)
• Hygiene and maintenance in biscuit industry
• Food Safety Fundamentals
• Food laws and regulation
• Total Quality Management

Entrepreneurship Management (10 hours)
• Setting up business
• Business Organization and Structure
• Sales and Marketing
• Cost Control and Material Management



Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.

Cancellation Policy

Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.

AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.