Registration Open for AIB's Baking Science and Technology Course

June 21, 2010
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The American Institute of Baking/AIB International School of Baking, based in Manhattan, Kan., will be hosting a 16-week Baking Science and Technology course Aug. 25-Dec. 17.

This course is a rigorous, intense class that covers the following topics:
•    How key bakery ingredients function and interact in baked products
•    What processes are critical to successfully make finished products
•    How and why changes in ingredients and/or processes affect baked goods
•    The science of baking
•    Good Manufacturing Practices (GMPs) for the food industry
•    Management and leadership tools needed to be successful in the food industry today
•    Valuable problem-solving and problem prevention techniques


Attendees/students also will learn how to improve product consistency and quality in a plant, as well as how to reduce waste, develop more efficient production methods and improve morale through better production management techniques.

To enroll, contact Ken Embers, career development manager, at kembers@aibonline.org, or Marilyn Sparks at msparks@aibonline.org. Go to https://www.aibonline.org/schoolofbaking/diplomacourses/bst.html to learn more about the course.

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