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The AIB Baking Science and Technology Resident Course, 2010
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
- Valuable problem-solving and problem prevention techniques
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.
The rigorous curriculum focuses on the technology of baking in a production setting. Each day,
four hours of work in the classroom are followed by four hours of work in the labs. Through
comprehensive treatment of vital baking topics in lectures, students learn the "whys" of
baking. Students also spend time learning "how" the theory of baking is transferred to
production. Students are required to continue their studies away from the classroom through continuous homework assignments.
The 16-week class consists of six (6) areas of study:
- Cake and Sweet Goods Production - 166 hours of instruction
- Bread and Roll Production - 166 hours of instruction
- Baking Science - 160 hours of instruction
- Production/Operations Management - 81 hours of instruction
- Application Project - 24 hours
- Math - 2 hours in instruction
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Faculty’s “Real World” Experience Helps You
Every lesson taught in the BS&T course has “real world”
application because every baking instructor has real world
baking industry experience. When a student asks a question
the answer is based on science and practical knowledge gained
from work in a bakery. |
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Baking Labs Echo What’s Current in Industry
BS&T students work in bread and roll and cake and sweet
good pilot plants equipped with machinery like that used in
today’s baking industry so that they can move from the classroom
to the production floor with a minimum of adjustment. |
More curriculum details.
Class Size
Class size is limited to provide personal attention.
Course Dates and Tuition
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Dates |
Tuition |
College
Credit |
additional fees apply
August 25 - December 17, 2010 |
$11,325 |
additional fees apply |
College credit
Available through:
Financing
Scholarships and student loans are available for
self-sponsored* students. AIB's School of Baking is
nationally accredited through the North Central Association of Schools.
(*If your employer pays for you to attend the course, you are a "company-sponsored" student. If you are not a "company-sponsored" student, you are a "self-sponsored" student. Self-sponsored students are eligible for scholarships and financial aid.)
Placement assistance
AIB helps graduates find a job by:
- Assistance in writing mini resumes
- Posting audio interviews, mini resumes and pictures on AIB's web site
- Contacting and mailing resumes to industry contacts, and recruiting firms
- Assisting with full resumes when necessary
- Submitting applications where applicable
Faculty of the School of Baking
Training takes place in a first-class environment with modern classroom facilities and labs
equipped with up-to-date technical equipment. The bread and cake labs are equipped with
bench mixers, floor mixers, hand makeup benches, mechanical makeup equipment, donut fryers,
retarders, proofers, steam kettles and ovens.
(View our lab equipment)
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1213 Bakers Way