Baking & Snack - June 2005 - 24

and SEk i e WORLI' 'Ll] I

k JJ

371 students from these
countries have attended
AIB since 1995 - 27
percent of the total
enrollment in our baking
and maintenance
resident courses.

he diversity of AIB's student body shows the reach of our reputation. In
the last decade, nearly a third of all AIB Maintenance Engineering and
Baking Science and Technology graduates came here from another
country to learn baking at the industry's finishing school.
Although the details vary, these students inevitably answer the question,
"How did you decide to come to AIB?" by telling how a family member, friend,
co-worker or supervisor told them that if they wanted a career in baking, AIB
was the best first step they could take.
This means several things to the baking industry:

T

*

First, there's the face-to-face interaction among representatives of every
region in the United States with students from 37 different countries. The
demands of AIB's resident courses erase differences that usually keep
people of different countries, colors, faiths, and politics apart. Students
hurdle language barriers and form fast friendships.

*

Second, international students at AIB learn the scientific principles of baking
the American way using American machines and ingredients and in the
process become potential customers.

*

Third, in a global economy, what better way is there to learn more about
potential customers and markets than by working shoulder-to-shoulder with
professionals and future leaders from other countries for 11 or 18 weeks?

*

Finally, the expenses and challenges with visas and travel that students
overcome to attend classes at AIB provide vivid testimony about the value
of an AIB technical education.

X
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Argentina
Australia
Bahamas
Brazil
Canada
Chile
China
Columbia
Costa Rica
Ecuador
France
Germany
Grenada
Guatemala
Haiti
Honduras
Hungary
India
Israel
Jamaica
Japan
Malaysia
Mexico
New Zealand
Nigeria
North Korea
Panama
Philiippines
Russia
Saudia Arabia
Singapore
South Africa
South Korea
Taiwan
Trinidad and Tobago
Uganda
Venezuela

Contact Dr. Kirk O'Donnell for Your Passport to a Baking Education
For a complete list of AIB
Courses visit our website:
www.aibonline.org

.
.1
.
I'
'

I

'

- -fl u.

I

M

SINCE 1919

For more information, see Page 117

American Institute of Baking
1213 Bakers Way
Manhattan, KS 66505-3999
Phone: 800-633-5137
FAX: 785-537-1493
www.aibonline.org



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

Baking & Snack - June 2005

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

Contents
Baking & Snack - June 2005 - 1
Baking & Snack - June 2005 - 2
Baking & Snack - June 2005 - 3
Baking & Snack - June 2005 - Contents
Baking & Snack - June 2005 - 5
Baking & Snack - June 2005 - 6
Baking & Snack - June 2005 - 7
Baking & Snack - June 2005 - 8
Baking & Snack - June 2005 - 9
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