Welcome to the Applied Baking Technology Correspondence Course!

WHAT YOU NEED TO KNOW

TO COMPLETE YOUR COURSE

1. You have received the Applied Baking Technology course. This course includes 18 lessons.
Read and study the lesson material and take the self-check quiz at the end of each lesson. The
answers to the self-check quizzes can be found after Lesson 18. After you have complete each
lesson and self-check exam you will need to login to the AIB website and take your exam.
2. Students are required to take the exam online for each lesson. If we were provided an email
address at enrollment, you should have received an email from AIB with exam instructions. If
you did not receive an email from us with instructions on how to login to our website and take
the exams please contact us at dislearn@aibonline.org
3. After a test is completed, the test is immediately graded and results provided. You may use
your book while taking the exams if you wish. The exams are “open book” however you must
submit your exam within a two hour time limit.
4. Please allow three business days after submitting your last exam to receive your graduation
email. Your email will be followed by a graduation letter and certificate.
5. You will successfully complete your course when all 18 exams are recorded and you
maintained an average of 70% or above. A certificate of completion will be mailed to you within
one week of your graduation.

OTHER IMPORTANT INFORMATION

We suggest that you fill out the Progress Tracker page. This creates a personal record of your
progress and will give you a feeling of completion. Each time you receive exam results note the
date and copy your score.

Unless we received specific instructions at the time of enrollment, the shipping address is also the
location at which you will receive your correspondence, including your certificate. To change your
address, please call or email dislearn@aibonline.org.

You may contact the Distance Learning department at AIB with any questions or concerns. If you
have questions about the technical aspects of the course, please submit your questions in writing.
Make sure that your name, address, and student ID number are on all correspondence.

AIB Distance Learning

Phone (800) 242-2534 1213 Bakers Way
Fax (785) 537-1493 PO Box 3999
Manhattan, KS 66505-3999
dislearn@aibonline.org

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Progress Tracker

Name:

Student ID #:

Expiration Date:

Date Exam
Lesson # Lesson Title Submitted Score
1 The Baking Industry

2 Mathematics for the Baker

3 Mixing and Fermentation Systems

4 Dough Processing

5 White Pan Bread

6 Variety Breads

7 Hearth Breads

8 Hard and Soft Rolls, Bagels

9 Tortillas, Pizzas and Flat Breads

10 Cake Baking I

11 Cake Baking II

12 Muffins and Biscuits

13 Danish, Puff Pastries, and Croissants

14 Sweet Dough

15 Doughnuts

16 Cookies

17 Frozen Dough Production

18 Hygiene-Food Sanitation and Safety

Average Score:

Date Graduated:

Date Certificate Received: