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When:
May 12, 2010 at 01:00 PM
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May 14, 2010 at 01:00 PM
Cost:
Early Registration = $750
Late Registration = $850
Where:
Denver Marriott South
10345 Park Meadows Drive
Englewood, CO 80124
Phone: 1-303-925-0004
Fax: 1-303-925-0005
Driving Directions
Hotel Information:
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Future Food Technical Consulting Workshops and Seminars:
Breads-of-the World Sandwich Innovation Workshop & Throwdown* May 6-7
Sandwich Innovation Series: Ideation, Development, & Commercialization Concepts & Strategies*
June 23 - 25
Food & Beverage Sustainability Self-Audit Preparation July 29 - 30
Entree Salad Innovation Series: Ideation, Development, & Commercialization Concepts & Strategies*
October 6 - 8
Ready-to-Eat/Ready-to-Heat Convenience Meals October 21 - 22
* Co-Taught by Gold Medal Certified Master Chef (CMC)
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Greetings!
You are invited to attend 'Advanced Batter and Breading' Technology' seminar in May.  This course is designed to teach the basics of batter and breading technologies, and focus on recent advances in the batter/breading field. To assist the learning process, the course will focus on three areas - ingredient technology, product technology, and process technology. Troubleshooting will be emphasized, with samples of products having various defaults displayed for discussion. The course will provide a unique blend of scientific principles, practical applications, problem solving, and equipment demonstrations. The principle affects of various flours on batter and breading processing will be discussed, along with their impact on the finished product. Subsequent class discussion will encourage personalized application of scientific principles.
 The course is taught by Dr. Darrel Suderman, who co-authored the first book on Batter and Breading Technology, and has presented this course almost 20 times in the United States and the United Kingdom. He also holds two U.S. patents for battered and breaded food products.
Please click on the link below to register or RSVP. Class size is limited!
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Who Should Attend?
 The course is particularly suited to research chefs, food scientists, technical managers, and production personnel who are or expect to become involved with battered and breaded products, including new product development, quality assurance, process supervision, and troubleshooting. It will be equally helpful for nontechnical managers and sales managers who need a basic understanding of the subject.
Participants are encouraged to read the following book in advance of the course - Batter and Breading Technology, by Drs. Darrel Suderman and Frank Cunningham (AVI). Since this book is out of print and hard to find, a bound copy will be provided to course participants as a part of the course handout manual.
Refer to course webpage for detailed course outline. | |
Course Outline
Wednesday, May 12, 2010 12:30 Registration
FUNDAMENTALS OF BATTER & BREDING SYSTEMS - Wednesday, 1:00 p.m.
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Fundamentals of Batter Systems
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Fundamentals of Breading Systems
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Flour Systems: Wheat, Corn, Rice, Oats
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Protein Functionality in Coating Systems
PROBLEM IDENTIFICATION & SOLUTIONS - PART I - Thursday, 8:00 a.m.
INGREDIENT TECHNOLOGY
PROBLEM IDENTIFICATION & SOLUTIONS - PART II - Thursday, 1:00 p.m.
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Troubleshooting Coated Seafood Products
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Troubleshooting Coated Vegetable & Potato Products
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Quality Assurance, Statistical Process Control and Specification Development
PROCESS TECHNOLOGIES - Friday, 8:00 a.m.
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Microwave Technology for Coated Food Products
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Frying Oils and Frying Oil Management
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Batter and Breading Processes and Equipment
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Part 1 - Batter Mixing and Application Systems
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Part 2 - Breading Application Systems & Special Techniques
LUNCH - COURSE EVALUATIONS - CERTIFICATES Friday, Noon
Each session will have a 15 minute midpoint break with snacks and drink |
And please feel free to contact me if you have any further questions about this event or how to register. Thank you for considering this event and your response, and I look forward to seeing you soon!
Sincerely,
Darrel Suderman PhD, President
Food Technical Consulting
(303) 471-1443 |
Registration Information: Payment in full must be received before the start of the course. Cancellations received at FTC (Food Technical Consulting/Food & Restaurant Solutions International LLC) office on or before Friday, April 30, 2010, will be issued a credit equal to the registration fee less a $100 processing fee, which will be good for two years toward any FTC continuing education class, workshop, or seminar.
Notices of cancellation received after April 30, 2010, will not be eligible for a credit. A replacement delegate may be sent at no charge. FTC reserves the right to cancel this course if a sufficient number of registrations are not received by Friday, April 30. If FTC cancels this course, your registration fee will be refunded in full. In the event FTC cancels this course, FTC is not liable for non-refundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions. | |
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