The American Institute of Baking was started in 1919, with its first class graduating in 1922. It started in Minneapolis, then moved to Chicago, and finally in Manhattan, Kansas. It's is a not-for-profit corporation, founded by the North American wholesale and retail baking industries. The Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
The AIB is a world-renowned institute of baking and the most unique baking institute in the world. There are students at AIB that come from Japan, Mexico, India, Indonesia, Malaysia, Sri Lanka, France, Germany and Italy. The Institute has dealt with about 85 countries. Students can get scholarships and loans to help pay tuition. There are over 40 scholarships that range from $500 to full tuition - $7,200 for the 20 week program.
Although the American Institute of Baking offers more than 20 courses, the two main courses are the baking science and technology course and the maintenance engineering course.
The AIB offers the Science of Baking correspondence course that emphasizes the "whys" of the baking process and provides a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that occur during production. Enrollments are accepted any time. Students will be given six months to complete the course. To receive a certificate of completion, students must submit an exam for each lesson and maintain an average score of 70% or above. There are four modules included to the course.
Science of Baking module 1 - Foundations introduces students to the history of baking and the various aspects of the baking industry. This module teaches the basic science and math skills required to complete the rest of the course. Upon enrollment students are shipped all the lessons and exams and a copy of the Glossary of Baking Terms.
Science of Baking module 2 - Ingredient Technology teaches students the information about the uses and functions of ingredients in bakery products.
Science of Baking module 3 - Bread and Rolls builds upon the lessons in the Foundations and Ingredient Technology modules. It also teaches students about a wide variety of products and processes.
Science of Baking module 4 - Cake and Sweet Goods builds upon the lessons in the Foundations and Ingredient Technology modules. Also teaches students about a wide variety of products and processes.
Students start with modules 1 and 2. Six months are allowed for completion of each module. Students will receive a certificate for each module they complete. Modules 3 and 4 are not sold without the purchase of Modules 1 and 2. Certified Baker Participants do not need to take all four modules. Bread participants can exclude module 4. Cake and Cookie participants can exclude module 3.
The American Institute of Baking is one of the best places in the baking industry to learn at. Be among the many to benefit from the up-to-date, flexible Science of Baking course.