Enrollment open for AIB online baking education courses
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.”