Introduces participants to the language of the baker, pan bread's ingredients and processes, lean formula hearth breads, flour tortillas, sweet doughs, laminated doughs, batter cakes, formulations, ingredients and processes, cake doughnuts, yeast raised doughnuts and bakery products, and evaluation techniques.
Who should attend
This seminar is ideal for people working in the baking industry as accountants, office support staff, equipment suppliers, purchasing agents, sales representatives, maintenance technicians or new employees without previous bakery experience.
Click here for Detailed AgendaTopics and time are subject to change
Tuition scholarships are available for BEMA (Baking Industry Suppliers Association) members. In order to take advantage of the BEMA scholarship you must call AIB to register.
If you would like to pay by check, please call Customer Service at 1-800-633-5137 (and select Option 1) for an accurate amount that will include applicable taxes.
International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.