Industry News

University of Phoenix approves AIB Baking Science and Technology course

The AIB International School of Baking’s intensive four-month course, Baking Science and Technology, has been approved for a total of 25.5 hours of college credit through the University of Phoenix. AIB Baking Science and Technology graduates can apply their experience to a degree program through the University of Phoenix, where the credit hours will apply toward completing a bachelor’s or master’s degree.

“We are pleased to work with the University of Phoenix to offer our AIB graduates more opportunities to complete a university degree program,” says Kirk O’Donnell, EdD, vice president of education at AIB International, Manhattan, Kan. “The AIB course is very rigorous, and, in order to be successful, our students must develop good study habits. As a result, many of these students gain increased confidence and interest in advanced learning. This relationship with the University of Phoenix allows AIB an excellent opportunity to advance their education, which, in turn, advances the baking industry.”

An AIB International School of Baking Credit recommendation guide is available at www.phoenix.edu/aibbakingschool. The site provides details on specific degree programs. Students should contact an adviser to discuss their program of interest.

The University of Phoenix is accredited by the Higher Learning Commission and is a member of the North Central Association. The AIB International School of Baking is also accredited by the North Central Association.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

Table Of Contents Subscribe

Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon