AIB continuously adapts its benchmark Baking Science and Technology course to remain relevant, pertinent, and effective so its graduates can lead changes in the baking industry and master the challenges of rapidly developing economic realities.

Each Student Learns

• 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
• The Good Manufacturing Practices for the food industry
• Management and leadership tools needed to be successful in the food industry today
• The Production Management curriculum has been overhauled to focus on the areas of Process control, Quality Management, Project management/Return on investment, Cost calculation and cost reduction strategies, Equipment capability, Production Scheduling, Food Safety, and basic concepts of finance.

The AIB School of Baking’s Baking Science and Technology course is rigorous, intense, and changes with the baking industry by adapting new learning technologies that take into account the changing learning styles of today’s digital generation of open-sourced, multi-tasking students. Recent improvements to the School of Baking curriculum includes:

 

• All faculty were trained in participant-centered learning. This led to the adoption of new teaching strategies that improve student learning and retention. For example, instructors use instant electronic polling to gauge student understanding of individual topics.
• AIB’s instructional design expert identified needs of AIB’s clients and worked closely with our instructors to adapt the curriculum to better meet client needs.
• Modified teaching materials and methods to improve student interaction and retention.
• Continuous curriculum review adds value to the course by introducing new topics as issues arise.
• AIB applied their experience about student learning to consolidate some labs and lectures to enhance student comprehension and retention.
• Improved student orientation process gets students engaged and learning on the first day.
• The best parts of the Production Management curriculum have been kept and extended to include topics with relevance for today’s managers, including conflict resolution, stress management, new product development, lean manufacturing, bakery layout, project management, coaching, and more.