AIB International, Manhattan, KS, has released “Function of Ingredients—Core and Function of Ingredients–Secondary,” the latest additions to its lineup of baking education courses. The two courses are held on AIB’s online education platform, LearningLab@AIB.
The two Function of Ingredients courses are directed at the novice baker, filling a need in the industry for standardized, introductory-level information that doesn’t require travel or significant time away from work. “Our research shows retirements are creating a void in the industry, and appropriately trained replacements aren’t available,” says Susan Hancock, AIB vice president for innovation and product development. “Additionally, developing markets require a way to convey basic information without having to fund travel for large numbers of employees. These courses fill both needs in one package.”
In the Function set, students acquire targeted information about core and secondary ingredients common to most baked goods, one focused module at a time. In the online environment, education can happen at an individualized pace and meet the preferred learning styles of a wide variety of students.
Enrollments are open now for both courses, which are also available for licensing on corporate learning management systems for ease of administration to large numbers of employees. For more information about the courses, see http://tiny.cc/Function. A short demonstration excerpt is available at http://learning.aibonline.org/water/story.html. For more information about AIB International, visit www.aibonline.org.