Certified Ingredient Service Provider

American Institute of Baking
Certified Ingredient Service Provider
1213 Bakers Way, PO Box 3999, Manhattan
KS 66505-3999

This program is designed for busy professionals involved in the sales and service of ingredients to the baking industry who are not able to attend the AIB Baking Science and Technology resident course. The program is divided into the following steps:
* Applied Baking Technology Correspondence Course
* Baking Basics for Allied Industries Seminar
* Food Processing Sanitation/Hygiene Correspondence Course
* Two other seminars totaling 5.0 CEUs selected from the following:
o About Baking Cookies and Crackers (2.8 CEUs)
o Enzyme Usage for Bakers (2.5 CEUs)
o Flour Tortilla Production (1.8 CEUs)
o Formulating Bakery Products (3.2 CEUs)
o Freezing Technology (2.7 CEUs)
o Pizza Crust Technology (1.4 CEUs)
o Principles of Corn Tortilla and Chip Production (1.4 CEUs)
o Sanitary Equipment Design (0.7 CEUs)
o Train the Trainer (1.4 CEUs)
o Troubleshooting for Ingredient Suppliers (3.6 CEUs)
o Whole Grains Baking (3.2 CEUs)