The AIB International School of Baking is recognized around the world for its 16-week Baking Science and Technology resident course. Since 1922, 175 classes have graduated from this intensive program, which is designed for persons aspiring to leadership responsibilities in the baking and allied industries. The course requires 4 hours of classes, 4 hours of interactive laboratory work, and an average of 3 hours of homework each day, five days per week. There are frequent exams and projects incorporated into the program. For persons up to the challenge of the AIB Baking Science and Technology resident course, the opportunities for employment generally fall into these four areas, depending upon the interest of the student and the needs of the industry:
- Production manager for a large wholesale bakery
- Technical work in a quality assurance or research/development capacity
- Technical service work, representing a supplier to the baking industry (ingredients or equipment)
- Bakery entrepreneur/Owner
All of these jobs require technical skill, maturity, and an ability to work with diverse groups of people. The wholesale baking industry is very stable, because everyone has to eat, and AIB graduates normally have no problems finding and keeping well-paying jobs. To learn more about what a professional baker believes in, click here for the "
Bakers Creed." Do you have the passion?
AIB was founded in 1919 by a group of professional bakers to "bring professionalism to the baking trade." This was done through applied research to understand the "whys" of baking. For example, why is the flour different and how can we predict its action in the dough? How does altitude and relative humidity affect baking? How can the baking process be controlled so that quality is consistent while speeds of production are increased? Through the efforts of AIB and AIB graduates, the American consumer developed trust in commercial baked products, and the decades of the 1920s and 1930s witnessed a tremendous increase in business for wholesale bakers. During WWII, the AIB School of Baking focused its efforts upon training the bakers for the military, and many AIB graduates today had military backgrounds before attending the school. Although AIB was founded in Chicago, IL, in 1977 AIB moved to Manhattan, Kansas. In fact, with Kansas State University, which offers the only Bachelor's degree available in Bakery Science and Management, and the USDA Research lab also located in Manhattan, Kansas, AIB is located in the "mecca" of the professional baking industry. In recent years, AIB has updated our programs and curriculum to help bakers make products that promote public health and enjoyment while controlling costs of production. Today, AIB has an active alumni association, and modern technology makes it much easier to stay in touch with graduates in Asia, Europe, Africa, North America, and Latin America. AIB has over 400 graduates in Japan alone. In almost every major baking company and baking company supplier around the world, you will find AIB graduates. Many of our alumni provide scholarship funding to assist future students in their financial obligations.
The Baking Science and Technology 16-week resident course is divided into the following four major areas:
- Baking Science: Learn the science of baking ingredients and how to control the quality
- Bread and Roll Production: Learn how to control the process of bread, bun, tortilla, and pizza production by linking changes in conditions with specific qualities in the finished product.
- Cake and Sweet Goods Production: Learn how to control the process of cake, pie, donut, pastry, and cookie production by linking changes in conditions with specific qualities in the finished product.
- Production Management: Learn essential concepts of safety, food safety, cost reduction, statistical process control, production scheduling, equipment capacity, new product development, performance management, leadership, problem-solving, and staff development
These learning objectives are met using these strategies:
- Rigorous entrance requirements
- State-of-the-art pilot plants
- Outstanding professional teaching staff
Scholarship recipients are selected by a committee of AIB faculty and staff. The committee considers educational background, three letters of recommendation, and work experience relative to the baking and food industries. Funding for the various scholarships come from corporations, clubs, professional organizations, and individuals. These scholarships range in value from $500 to the cost of the full tuition. All scholarship awards are applied directly to the tuition cost. To receive priority consideration, send your application before May 1 for fall scholarships and before November 1 for spring scholarships. Applications received after priority dates are considered in the order received. The AIB International School of Baking is accredited through the North Central Association of Schools (NCA), the International Association for Continuing Education and Training (IACET), and the Kansas Board of Regents. This allows applicants to qualify for financial aid to help provide needed funding for living expenses.
I am a baker, a manufacturer of foods which contribute mightily to the nourishment of men and women around the world, and which add to the enjoyment of healthful living. I am a member of an industry that is important to the economic welfare of every nation.
I am part of a team that works every day so that my customers can enjoy fresh and nutritious baked foods wherever they are. I am proud to work whenever needed to meet the demands of the trade. I am proud of the products I create, and I am eager to share them with my family and friends.
In recognition of the position of the industry of which I am a part, I pledge myself, in the performance of my duties and responsibilities:
- To maintain high standards of sanitation, for bakery foods are wholesome foods;
- To maintain the highest possible nutritional quality of my products, for bakery foods are nourishing foods, for old and young, for rich and poor, for the sick and the well;
- To maintain efficiency in production and distribution of my products, remembering that bakery foods are economical foods.
In my relations with my employers I shall endeavor at all times to be honest and loyal. In my relations with my employees and customers, may I be fair and courteous, remembering that in all persons, regardless of race, creed, or position, there is a common human dignity worthy of my respect. In my relations with other bakers, may I always remember to treat them as I want to be treated.
As a baker, I believe in progress through the interchange of ideas, and recognize the value therein of societies, associations, and publications in the field of baking. I believe in the support of activities dedicated to the advancement of the baking industry, for the benefit of the consumers of bakery products, and the welfare of my country.
I recognize the importance of the baker in the community, and am ready to assume the obligations of leadership.
I believe in free enterprise and equal opportunity for all.
In all these things I believe, and for them I shall strive, to the best of my ability.