The Digital Academy

  • Want to increase your value as a baking industry professional?

  • Need to brush up your skills or learn new ones?

  • Looking to dive into a baked speciality?

Do it all with a series of online commercial baking courses.

  • Learn at your own pace, on your own schedule

  • Take classes anywhere in the world, without traveling

  • Get the baking basics and specialties you need to improve

  • Learn from experts and trusted baking institutions

Complete a course and get

  • 3 IACET Continuing Education Units

  • A certificate proving you have specialized and well-rounded baking knowledge

  • A sense of pride knowing you’re a better food industry professional

A few other details

When and Where:

The courses are online and can be started at any time. Complete them within 3 years of purchasing. The entire course (5 core classes + 2 speciality classes) is estimated to take 30 hours of work.

The Material:

It is all self-paced, online, and interactive with a series of modules and tests. The content creation was a joint effort by several of experts at AIB International.

More Questions?

Send an email to [email protected]

The Courses

Pick a bundle that includes two specialized classes focused on different bread products.

Hearth Breads and Variety Pan Breads


Bake better bread, with these specially focused courses on variety pan and hearth breads. In these two courses, you’ll dive into the unique product characteristics, ingredients and processing variations used in the production of the types of bread. Learn the art of artisan level breads and make pan breads that stand out!

Hearth Breads and Hamburger Buns


This bundle will allow you specialize in the production of hearth breads and hamburger buns. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of hamburger buns, hot dog buns, and hearth breads. Discover internal and external characteristics of the finished product.

Hearth bread is traditional baked in front of an open fire.

Hearth Breads and Tortillas


Specialize in the baking of a variety of hearth breads, as well as tortillas. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of tortillas and hearth breads. Improve the quality of your products with this training!

Variety Pan Breads and Hamburger Buns


This bundle will allow you specialize in the production of variety pan breads and hamburger buns. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of hamburger buns, hot dog buns, and pan breads.

Pan Breads and Tortillas


Specialize in the baking of a variety of pan breads, as well as tortillas. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of tortillas and pan breads. Improve the quality of your products with this training!

Hamburger Buns and Tortillas


This bundle will allow you specialize in the production of tortillas and hamburger buns. You’ll be trained in the unique product characteristics, ingredients and processing variations used in the production of hamburger buns, hot dog buns, and tortillas. 

Each bundle includes 5 core classes

Baker’s Math and Science

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

Bread Manufacturing Process

Understand the complete bread manufacturing process and solve issues at the start. Also available in Spanish, it covers steps from scaling through dough systems, and finishes with dividing through packaging.

Bread Quality

Focus on tests and finished product evaluation processes that ensure quality and consistency of flour and finished product. Understand typical dough rheology tests, corrections for off-target readings and more!

Bread Troubleshooting

Get a systematic approach to identifying root causes of common bread manufacturing problems. It covers ordering steps in a troubleshooting model, potential causes for common quality problems and more!

Function of Ingredients

Acquire targeted information about core and secondary ingredients in most baked goods. Understand how core ingredients contribute to final products, what secondary ingredients do, and more.

To learn more about any of these bundles, the course work, or anything else about the Digital Academy, send an email to [email protected].