Certified Ingredient Service Provider

This program is designed for busy professionals involved in the sales and service of ingredients to the baking industry who are not able to attend the AIB Baking Science and Technology resident course. The program is divided into the following steps:

• Applied Baking Technology Correspondence Course
• All About Baking Seminar
• Food Processing Sanitation/Hygiene Correspondence Course



• Two or three other seminars totaling 5.0 or more CEU's selected from the following:
• About Baking Cookies and Crackers (2.8 CEUs)
• Flour Tortilla Production (1.8 CEUs)
• Freezing Technology (2.7 CEUs)
• Corn Tortilla and Chip Production (1.4 CEUs)

Find out more about these seminars on our alphabetized course calendar.

The Baking Basics seminar is offered twice each year. The courses can be taken in any order. For those who take the entire program, a $300 discount is applied to the last course. The program should be completed within three years of enrollment.

Who should attend? Any professional involved in the direct sales of ingredients to the baking industry.

Why should they attend? The program participant will learn the terminology of bread and sweet goods production, the function of ingredients, the control of the processes, product formulation and equipment used, basic troubleshooting and problem prevention, and techniques to provide greater value to your customers.

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.)