Contact: Ken Embers
1213 Bakers Way , US - KS - Manhattan 66502
United States
Ph: 800-633-5137
Fax: 913-537-1493
Year Established
1919
Accreditation
NCA
Admission Months
July and February
Total Enrollment
n/a
Courses
The Baking Science courses include cake and sweet goods production, bread and roll production, and food product safety. The Maintenance Engineering courses include refrigeration, basic electricity, and motor controls
Student/Teacher Ratio
15:1
Tuition
20-week program is $5,000+. Registration fee is $45.
Admission Requirements
High school diploma or equivalent and at least 2 years of bakery experience
Scholarships?
Yes
Loans?
Yes
Culinary Curriculum?
Yes
Intern/Externships
N/A
Months in Session
All year
Facilities
Bread shop with 1,500 loaves/hour capacity oven, cake shop with carbon dioxide freezer, in-store bakery,cookie and cracker pilot plant.
U.S. Locations
Manhattan, Kansas
Location Description
The 87,000-sq-ft facility is on 13 acres overlooking the Kansas State University campus, 120 miles west of Kansas City.
The American Institute of Baking is a not-for-profit corporation, founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to "put science to work for the baker," and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.
Although AIB's history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
AIB is headquartered in Manhattan, Kansas, home of Kansas State University and one of the major centers for wheat and related grain product research and development in the entire world. The Institute works closely with local grain science and trade organizations, and maintains links and working relationships with many other food production and equipment, food safety, trade development, and food legislation groups and university food science research programs both in the United States and abroad.
The AIB association currently has more than 700 members in many countries, ranging from international food ingredient and foodservice companies to small single-unit traditional and artisan retail bakeries.
Beef production last week declined 2.8% and was 3.6% smaller than the previous year. The beef ribeye and tenderloin markets are jumping sharply higher as holiday buying demand accelerates and beef packers...
More...
Advertisement
Keeping books - monthly basis or four 13 week periods?
Posted by: LindaB
We have a restaurant with a full service bar - about 2M in annual volume. Currently, we keeep all books on a monthly bookeeping basis. Makes sense because we have so many monthly bills. We have 12 P&L periods, of course, and management bonus
