Baking & Snack - April 2005 - 25

Meet Tomorrow's Baking Leaders
Each of these students had
conﬁdence enough in their own
intelligence and skills to invest in
themselves and enroll in either the
20-week Baking Science and
Technology or 11-week Mainte-

nance Engineering resident
courses. Each of these students
also had conﬁdence that they
could ﬁnd challenging, stable, and
rewarding careers in the baking
industry. All are available for job

interviews and, after graduation,
each will be well prepared to
contribute their knowledge, integrity, and skills to longterm solutions
to the baking industry's emerging
challenges.

Baking Science and Technology Class 166 Graduation is June 22

ii
,
-S

Todd
Dornberger
I want to continue
learning and
increasing my
skills, thus
increasing my
value to my
company and
myself.

r
Kamal
Grant
I'm a real hard
charger. I really
like to go at a
project hard until
the project is done.
I have a lot of
ideas and I'd like
to help make a
company grow if I
can grow with the
company.

John
Howard
I would hire
myself ﬁrst
because of my
attendance, second
because of my
attitude and
performance on
the job, third
because of my
willingness to
learn, and because
I would abide by
company policy.

Olaiwaju
Kolade
I have worked four
and a half years
and missed only
one day. I am
always available to
work...I love going
there and I love
staying there. I
love baking.

Gideon
Wilson
I'm a high energy
person and I know
how to get things
moving, and I am
very devoted to
my job. I know
what my goals are
and I will strive to
advance the goals
of the company.

Merry
Yuliana
I am a woman of
integrity. I'm
honest and I would
do my best for the
company I work
for. I am a team
player because I
believe that no one
is perfect and we
deﬁnitely need
each other to
achieve the success
of the company.

Maintenance Engineering Class 36 Graduation is April 15
Terence
Adams
I love working in a
team environment.
I also think I'm
very reliable, I'm
responsbile, and I
learn well. I'm a
hands-on learner
and I learn quick.

American Institute of Baking
1213 Bakers Way
PO Box 3999
Manhattan, KS 66505-3999

Alex
Velazquez
With my past
experience and my
background with
another language, I
can associate
myself with lots
of differents kinds
of people and
understand them
better.

Clyde
Burns
Look at my
education, look at
my skills and I'll
be there every day.
I never miss work.
You have to show
up to work to
show that you can
do the work.

**-

-

-U. )

VI

785-537-4750
FAX: 785-537-1493
info@aibline.org
www.aibonline.org

SINCE 1919

To learn more about each of these AIB graduates, visit www.aibonline.org to review their resumes and to
hear them describe how they can help your company.
For more information, see Page 117

http://www.aibonline.org http://www.aibonline.org

Baking & Snack - April 2005

Table of Contents for the Digital Edition of Baking & Snack - April 2005

Contents
Baking & Snack - April 2005 - 1
Baking & Snack - April 2005 - 2
Baking & Snack - April 2005 - 3
Baking & Snack - April 2005 - Contents
Baking & Snack - April 2005 - 5
Baking & Snack - April 2005 - 6
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