Frequently Asked Questions

How can AIB help me to find qualified employees?

Colleen Scroggin, Training Resources Coordinator in the Education office, maintains a "Job book" with information on job opportunities, including level of responsibility and qualifications. When AIB self-sponsored students do their job search, they review the job book and then contact employers. AIB resident courses graduate according to the following schedule:

I want to go to AIB's resident course, but I cannot afford it. How can I finance my education?

AIB resident courses are accredited through both the North Central Association of Schools (NCA) and the International Association for Continuing Education and Training (IACET). As a result, students can qualify for Federal Student loan programs. In addition to this funding, AIB has many scholarships available, and most, if not all, self-sponsored students are awarded at least one scholarship to attend AIB. Many employers are willing to reimburse living expenses for persons hired out of AIB's courses. Contact Mr. Ken Embers, AIB's Director of Admissions for information on financing.

Does AIB have any distance learning courses?

AIB has several types of distance learning courses. The most popular courses are correspondence courses in such areas as baking science, food processing sanitation, maintenance engineering, retail baking, and food science. AIB also offers video training in areas such as cake decorating, donut production, bagels, variety rolls, white pan bread, french bread, and dough mixing. We are just beginning to offer courses over the Internet. We offer a HACCP course along with a series of management courses in partnership with Long Island University.

I have noticed that I cannot bake a good product at higher altitude. What must I do to make a good product?

Higher elevations have a great impact on the science of baking. At higher altitude, gas expands more readily. Therefore, you will want to use less yeast or less baking powder in your recipe or formulation. Moisture will evaporate more readily at higher elevations, and good bakers will typically increase oven temperatures to get the product to develop color faster before it dries out.

How do I get my sourdough to taste more sour?

Sourdough can be produced by one of two methods. The sour can be generated naturally or artifically. If it is done artifically, then the baker simply adds more sour ingredient, which is usually a blend of acids. If the sourdough is made naturally, then the baker has many options. Either storing the sour at colder temperatures for a longer time, adding a greater percentage of the mature sour in the final dough, or making the sour stiffer during the feeding process are all ways to make the sourdough more sour.

What does the AIB "Superior" rating mean?

This rating is the highest level of AIB's Good Manufacturing Practices audit. These audits are typically conducted twice each year for bakers, suppliers, and many companies outside the baking industry. The AIB audit system is world-renowned for its attention to detail. For more information, contact Betsy Blair, Head of Audit Services.

How can I get information on recipes for various baked products?

AIB's information services department has recipes and formulas for a wide array of bakery products. They can be contacted by calling AIB at 785-537-4750. Recipes can be sent to you for a minimal fee.

What do I have to do to get ready for Standard 75?

Standard 75 is being promoted by the National Sanitation Foundation (NSF), and it is not federal law. This standard is tested by inoculating bakery products with pathogens and determining whether or not the pathogens grow. If pathogens are able to grow, then the product would not meet Standard 75 criteria. Contact NSF for more information.

For more information contact: Dr. Kirk O'Donnell, Vice President of Education