Career Details
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)
Details
Certificates
Certificate name
Certified Sales ProfessionalCertifying Organization
Manufacturers Representatives Educational Research Foundation
Type
A - Core
Certificate name
Certified Construction Product RepresentativeCertifying Organization
Construction Specifications Institute
Type
B - Advanced
Certificate name
HP Sales Certified - Imaging and Printing Supplies [2012]Certifying Organization
Hewlett Packard Certification and Learning
Type
D - Product/Equipment
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