Bakery Operations Management (Level 1)

Course Overview

Taught by Master Baker Franz Hofbauer, our Bakery Operations Management (Level 1) course delves into the essential principles and practices that drive efficient and successful bakery operations. This foundational course is designed for aspiring bakery managers, supervisors, and entrepreneurs seeking to build a solid understanding of the key aspects of running a bakery business.

Throughout this course, participants will explore key areas critical to efficient bakery operations. Topics include the development of a Bakery Product Master List, the establishment of a standardized recipe system tailored for bakeries, creation of a Raw Material Master List, and comprehensive Occupational Health and Safety training.

Join us as we delve into strategies for creating robust operational frameworks that enhance productivity, ensure product consistency, and prioritize workplace safety. Whether you’re looking to refine your management skills or embark on a bakery business venture, this course provides essential knowledge and practical insights to support your professional growth in the dynamic bakery industry.

Developing a Bakery Product Master List 

This module aims to assist participants in building a comprehensive foundation for their bakery products, ensuring all essential information is readily available to staff at any given time.

Through this module, participants will:

1. Compile a comprehensive internal product list
2. Develop internal product descriptions for staff for easy identification of required ingredients for each product
3. Categorise products to streamline production processes

Establishing a Standardised Recipe System for Bakers 

This module aims to create a strong foundation for smooth and consistent bakery operations, through the establishment of functional recipe systems and lists.

Through this module, participants will:

1. Standardise recipes to ensure consistent operation and product quality
2. Document exact measurements, ingredients, and procedures for each bakery product
3. Implement a system to ensure all bakers follow the standardised recipes consistently

Establishing a Raw Material Master List

The objective of this module is to implement an organised and effective inventory management system for your bakery, which involves creating a detailed list and categorising materials to improve productivity and minimise waste.

Through this module, participants will:

1. Compile a list of all raw materials used in the bakery, including specific ingredients
2. Organise raw materials into relevant and detailed categories
3. Standardise units of measurement for each raw material

Occupational Health and Safety Training 

This module aims to provide participants with the knowledge and skills needed to establish a safe and healthy workplace environment. Ultimately, this proactive approach can prevent incidents and injuries, thereby promoting a positive work atmosphere.

Through this module, participants will:

1. Identify potential hazards in the bakery environment (ovens, tools, floors, machinery)
2. Assess the risks associated with each identified hazard and develop and implement appropriate safety measures
3. Deliver tailored safety training to all bakery staff to raise awareness and prevent accidents

Course Details

Date: 30 September 2024 to 1 October 2024

Time: 9am to 6pm

Course Fee: $500

Participants should bring along a laptop or tablet for this course.

Additional Details

• Fees include all training materials and ingredients
• This class is non-refundable.
• Participants will take home products made during the course
• Takeaway boxes will be provided according to the products made. Additional boxes requested are chargeable
• All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
• Please refer to Terms & Conditions / FAQ Page for more information