Certified Baker - Bread and Rolls

This program is designed for busy professionals involved in the production of bread and rolls who are not able to attend the AIB Baking Science and Technology resident course. The program is divided into the following steps:

• Science of Baking Correspondence Course
• Principles of Bread and Roll Production Seminar
• Technology of Bread and Roll Production Seminar
• Advanced Bread and Roll Production Seminar
• Applied Baking Science Seminar
• Production/Operations Management Seminar

This program is offered twice each year. The courses can be taken in any order. Earn a $500 discount off the tuition of the last seminar you take. The program should be completed within three years of enrollment.

Who should attend? Production Superintendents, Bread or Roll Production Supervisors, Machine Operators, Suppliers, and Consultants.

Why should they attend? The program participant will learn the terminology of bread production, the function of ingredients, the control of the processes, product formulation and equipment used, the methods of troubleshooting and problem prevention, quality control disciplines, leadership and communication skills, and financial management.

PLEASE NOTE: - You must complete an Enrollment Agreement to be admitted into the Certified Baker Program. You must enroll separately in the correspondence course and in each seminar required to complete the Certified Program. Click here for the enrollment agreement for this certified program. (Requires Adobe Acrobat Reader. Free download available here.)