Certified Baker - Bread and Rolls
This program is designed for busy professionals involved in the production of bread and rolls who are not able to attend the AIB Baking Science and Technology resident course. The program is divided into the following steps:

Science of Baking Correspondence Course
Principles of Bread and Roll Production Seminar
Technology of Bread and Roll Production Seminar
Advanced Bread and Roll Production Seminar
Applied Baking Science Seminar
Production/Operations Management Seminar
This program is offered twice each year. The courses can be taken in any order. Earn a $500 discount off the tuition of the last seminar you take. The program should be completed within three years of enrollment.

Who should attend? Production Superintendents, Bread or Roll Production Supervisors, Machine Operators, Suppliers, and Consultants.

Why should they attend? The program participant will learn the terminology of bread production, the function of ingredients, the control of the processes, product formulation and equipment used, the methods of troubleshooting and problem prevention, quality control disciplines, leadership and communication skills, and financial management.