Baking Foundations

Baking Foundations

Start your baking career off right with these broad-based, entry-level baking education courses! Our seminars, distance learning courses, and other training and reference materials have the new baker in mind, and require no previous baking experience.

Baking Career Path

Our Baking Career Path is a unique, flexible, and affordable technical training program for increasing your job satisfaction, efficiency, and performance! Hundreds of baking professionals have followed our path to career success. Learn more...

Private Training

Can't make a seminar? Most of our seminars are offered as private training! You choose the time and place.

Seminars

Foundations: All About Baking
Foundations: All About Baking
Understand the science of baking from start to end when you explore key baking equipment, essential production steps, and ingredients and methods common in today's bakeries. This knowledge will be applied as you produce pan and hearth breads, tortillas, cakes, cinnamon rolls, and doughnuts.
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Foundations: Baking Basics
Foundations: Baking Basics
Non-bakers and bakers new to the industry will excel in this crash course about common ingredients and processes used to make popular products in today's market. You'll become an armchair expert in pan breads, hearth breads, flour tortillas, sweet and laminated doughs, batter cakes, and doughnuts.
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Foundations: Batter Cakes
Foundations: Batter Cakes
Our cake baking seminars will teach, inspire, and motivate you to dive deeper into the science of baking. You’ll add ingredient functions, temperature control, mixing, and processing to your toolkit, as you hone your problem-solving skills, all essential for an up-and-coming baking professional.
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Foundations: Breads and Rolls
Foundations: Breads and Rolls
Build a knowledge base in breads and rolls as you discover how ingredients function, study the impacts of proper equipment, and explore proven production systems.
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Foundations: Cookies and Crackers
Foundations: Cookies and Crackers
A balanced combination of classroom training and hands-on labs makes our Foundations: Cookies & Crackers seminar just what you need for improving product quality and manufacturing efficiency.
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Foundations Ingredient Testing Techniques
Foundations: Ingredient Testing Techniques
Master ingredient testing methods to validate specifications and produce quality product.
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Books

Baking Science and Technology
Baking Science and Technology
This two-volume set is used both as a classroom textbook by the industry’s leading baking schools and as a daily reference for bakers worldwide.
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Glossary of Baking Terms
Glossary of Baking Terms
Glossary of Baking Terms is the authoritative source for information from Absolute Humidity to Zymase. Keep close at hand in your lab or office for quick reference.
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Distance Learning

Applied Baking Technology
Applied Baking Technology
Advance your career as a line worker, apprentice baker, or new member of bakery management with a basic understanding of a wide range of bakery products, the technology and science of baking, and related topics.
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Science of Baking
Science of Baking
Completely understand ingredient formulations and interactions as you learn how and why the baking process works the way it does. Discover methods for dealing with variables and unexpected problems that may occur during production.
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Online Training

Clean Label Formulation Solutions
New:
Clean Label Formulation Solutions
Meet the growing demand for clean label foods without sacrificing product quality or shelf-life
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Baking Basics Webinar Series
Baking Basics Webinar Series
Take ownership of your impact in the baking industry, no matter how big or small it may be. This on-demand webinar series designed with new bakers and non-bakers in mind provides insight about ingredients and processes needed to make many of today's popular baked goods.
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Bread Manufacturing Process
Bread Manufacturing Process
Grow your baking expertise with a strong foundation in bread manufacturing.
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Bread Troubleshooting
Bread Troubleshooting
Learn a systematic approach to identifying root causes of common bread manufacturing challenges.
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Baker's Math and Science
Baker's Math and Science
Understand the essential math, biology, chemistry, and physics concepts that underlie the baking arts and affect bread production.
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Bread Quality
Bread Quality
Use tests and finished product evaluations to ensure quality and consistency of both flour and finished product, and understand the quality measures that affect your bottom line.
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Online Hamburger Buns
Hamburger Buns Online
Discover the formulation and processing secrets behind top quality hamburger buns.
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Online Tortillas
Tortillas Online
Perfect the quality characteristics and production techniques behind exceptional corn and flour tortillas
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Variety Hearth Breads
Variety Hearth Breads
AIB International's Variety Hearth Breads Online course focuses on these unique product characteristics, ingredients and processing variations used in the production of hearth breads such as baguettes, ciabatta and sourdough. In this online baking specialist course, you'll learn the art of making artisan-level hearth breads!
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Variety Pan Breads
Variety Pan Breads
Go beyond the basics: Learn what goes into making high-quality wheat and specialty breads!
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Function of Ingredients
Function of Ingredients
Acquire targeted information about both core and secondary ingredients common to most baked goods, one simple module at a time in this online course.
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