Career Details

Certified Ingredient Service Provider

Description

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:<br> * Applied Baking Technology Correspondence Course<br> * Baking Basics for Allied Industries Seminar<br> * Food Processing Sanitation/Hygiene Correspondence Course<br> * Two other seminars totaling 5.0 CEUs selected from the following:<br> o About Baking Cookies and Crackers (2.8 CEUs)<br> o Enzyme Usage for Bakers (2.5 CEUs)<br> o Flour Tortilla Production (1.8 CEUs)<br> o Formulating Bakery Products (3.2 CEUs)<br> o Freezing Technology (2.7 CEUs)<br> o Pizza Crust Technology (1.4 CEUs)<br> o Principles of Corn Tortilla and Chip Production (1.4 CEUs)<br> o Sanitary Equipment Design (0.7 CEUs)<br> o Train the Trainer (1.4 CEUs)<br> o Troubleshooting for Ingredient Suppliers (3.6 CEUs)<br> o Whole Grains Baking (3.2 CEUs)

Certifying Organization

American Institute of Baking

Details

If significant education or training is needed? Yes
If significant work experience is needed? Unknown
Is an exam required? Yes
How many years until certification must be renewed? Unknown year(s)
Certification can be renewed with Continuing Education Units? Yes
Certification can be renewed with re-examination? Unknown
Certification can be renewed with Continuing Professional Development? Unknown
Certification can be renewed in multiple ways? Unknown

Certificates

Certifying Organization

Manufacturers Representatives Educational Research Foundation

Type

A - Core

Certifying Organization

Construction Specifications Institute

Type

B - Advanced

Certifying Organization

Hewlett Packard Certification and Learning

Type

D - Product/Equipment

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