As the baking industry’s skilled workforce approaches retirement age, a new era of tech-savvy employees will be needed to fill the gaps. AIB International is proud to announce new solutions in its online programming library.
Since 1919, AIB has put the latest in baking skills and training in the hands of industry leaders. Now, in conjunction with our Certified Bread Specialist career path launched in 2016, AIB’s new Baking Specialist Online Collection offers a variety of online courses geared toward enhancing knowledge of ingredient functions and baking steps. The current collection of courses include several bread-based courses in manufacturing, quality, ingredients, and troubleshooting as well as specialized courses for variety breads, buns, and tortillas.
This fall AIB added four new courses to the Baking Specialist Online Collection:
- Variety Hearth Breads Online
- Variety Pan Breads Online
- Tortillas Online
- Hamburger Buns Online
According to John Khoury, AIB International’s Global Category Director for Bakery and Technical Services, this collection allows industry professionals to curate their own education based on their needs and the needs of their employer.
“The Baking Specialist Online Collection is one of the best offerings at AIB”, said Khoury. “I have personally taken each of these and they are well designed and loaded with technical information crafted for up and coming bakers.”
Students will gain valuable tools in artisan-level bread training, specialty grain ingredients, and the characteristics and production techniques behind exceptional tortillas and hamburger buns. By making these courses available in an on-demand format, AIB puts the industry-boosting power back in the hands of the individuals and employers themselves.
Select a single course or develop your own program — the collection is available online, at an unexpected lower cost and full of the trusted expertise you expect from AIB. Learn more about AIB International’s latest Baking Specialist Online Collection and enroll in your courses today.