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American Institute of Baking

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.

Program Description

20-week Baking Science & Technology course, 10-week Bakery Maintenance Engineering program.

School Description

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.

Sponsor Description

Nonprofit educational & research institution.

Faculty

7 full-time

Tuition Range

$500 - $500

Enrollees Per Period
% Accepted	90%
% Financial Aid	25%
% Part Time	n/a%
% Employed	95 %

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