The Digital Academy

BAKERpedia is partnering with AIB International to give you access to [email protected], a cloud-based learning platform. Here you’ll find a catalog of courses that address food industry training issues.

The Baking Specialist Online Collection consists of five core courses, plus two sets of product-specific (specialization) courses. The courses can be purchased together as a complete certification and can be taken at your convenience and place.

Start learning to further your career and business today!

Core Courses

Baker’s Math and Science


Focuses on essential math, biology, chemistry, and physics topics that affect bread production. Offered in both English and Spanish, this course provides the foundation you need to advance your career as a baking professional.

Purchase

Bread Manufacturing Process


Understand the complete bread manufacturing process.  This course makes a great follow-up to the companion course Function of Ingredients and is also available in Spanish. It covers steps from scaling through dough systems, and finishes with dividing through packaging.

Purchase

Bread Quality


This training focuses on those tests and finished product evaluation processes that ensure quality and consistency of both flour and finished product. Understand typical dough rheology tests,  corrections for off-target readings, quality attributes of white pan bread and more!

Purchase

Bread Troubleshooting


This course presents a systematic approach to identifying root causes of common bread manufacturing problems. It’s an excellent follow-up to Bread Manufacturing Process, and is offered in Spanish and English. It covers ordering steps in a troubleshooting model, potential causes for common quality problems and more!

Purchase

Function of Ingredients


Acquire targeted information about both core and secondary ingredients common to most baked goods. Understand how core ingredients like flour, salt, and water contribute to final products, what secondary ingredients such as oxidizing agents and emulsifiers do, and the effects of over- or under-use of both core and secondary ingredients.

Purchase

Specialization Courses

Variety Hearth Breads


This course focuses on the 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!

Purchase

Variety Pan Breads


Learn the unique product characteristics, ingredients and processing variations used in the production of wheat, whole wheat, multigrain, rye and raisin breads. In this online baking specialist course, you’ll learn what makes specialty pan breads stand out.

Purchase

Hamburger Buns Online


Training focuses on unique product characteristics, ingredients and processing variations used in the production of hamburger and hot dog buns. You’ll learn about acceptable ranges of production settings and discover internal and external characteristics of a finished product.

Purchase

Tortillas Online


Learn unique product characteristics, ingredients and processing variations used in the production of corn and flour tortillas. This course covers acceptable ranges of production settings and what it takes to make a tortilla with exceptional quality.

Purchase