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Baking Science and Technology
This world-renowned course is the cornerstone of AIB's educational programs. This advanced
training program for professional bakers qualifies graduates for responsible positions in
the baking industry and for research responsibilities in baking and allied industries. In
less than six months, you can become a professional baking technologist.
The 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.
Subjects taught include:
- Baking Science
- Mathematics
- Bread and Roll Production
- Cake and Sweet Goods Production
- Production Management
- Food Product Safety
More curriculum details.
Class Size
Class size is limited to provide personal attention.
Course Dates and Tuition
|
Dates |
Tuition |
College
Credit |
additional fees apply
| January 29 - May 20, 2009 |
$10,535 |
additional fees apply |
| August 6 - November 25, 2009 |
$10,535 |
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 you work in the baking industry and your employer pays for you to attend
the course, you are a "company-sponsored" student. If you are not yet employed in the baking
industry, 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:
- Helping write resumes that work
- Posting audio interviews of students on AIB's web site with resumes
- Featuring self-sponsored students from each class in an industry publication with photos
and biographical information
- Mailing resumes to more than 500 industry contacts
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