AIB

100+ Baking Topics That
Open Career Opportunities 

Our one-of-a-kind Baking Science and Technology course is an intensive, 16-week residency combining science, hands-on lab work, and baking tradition. This course will help you become the best baker you know.

Our course is created by the same experts who developed their skills in the field. These industry experts serve up lessons that have real world application. Through BS&T's unique instructional approach, you'll learn the hows and whys behind innovative techniques and production process, all broken down step-by-step in our newly renovated labs. This course covers everything from simple skills to advanced troubleshooting ideas, and we're constantly revising for the current industry outlook. Have a look at some of the course topics:

Curriculum

Sweet Goods
Sweet Good Production

Cookies
Cookie and Cracker Production

Bread
Bread and Roll Production
Man doing lab work
Baking Science

Man inspecting a food plant
Operations and Food Safety

Sugar cookies next to some paperwork
Math





You'll learn:

  • How key ingredients function and interact in baked products
  • Which processes are critical to finished products
  • Good manufacturing practices for the food industry
  • How to manage the production process

Upon successful completion of this course you will receive 60 IACET continuing education units.

For more information: 

Read student's stories about their experience at BS&T on our blog FoodFirst.

Course Dates and Tuition

 Description/Location:Dates:Tuition:

Baking Science and Technology
Manhattan, KS, US

Aug 23- Dec 15, 2017$15,600.00