MANHATTAN, KAS. — AIB International has debuted two new baking education courses: Function of Ingredients — Core, and Function of Ingredients — Secondary. The courses are held on AIB’s on-line education platform: LearningLab@AIB. 

The two courses are directed at the novice baker, filling a need in the industry for standardized, introductory-level information that doesn’t require expensive travel or a large time commitment away from work, AIB said.

Susan Hancock, v.p. for innovation and product development for AIB International

“Our research shows retirements are creating a void in the industry, and appropriately trained replacements aren’t available,” said Susan Hancock, vice-president for innovation and product development. “Additionally, developing markets require a way to convey basic information without having to fund travel for large numbers of employees. These courses fill both needs in one package.”

In the Function set, students acquire targeted information about core and secondary ingredients common to most baked goods, one focused module at a time. In the on-line environment, education may happen at an individualized pace and meet the preferred learning styles of a variety of students, AIB said.

AIB said enrollments are open for both courses, which also are available for licensing on corporate learning management systems for ease of administration to large numbers of employees.