Identity area
Type of entity
Corporate body
Authorized form of name
American Institute of Baking
Parallel form(s) of name
Standardized form(s) of name according to other rules
Other form(s) of name
Identifiers for corporate bodies
Description area
Dates of existence
History
The American Institute of Baking, now known as AIB International, has been in operation since 1919. The current mission of AIB International reflects their original mission and states to “protect the safety of the food supply chain and grain based production capabilities”. Today, the AIB International School of Baking is closely aligned with the Kansas State University Department of Grain Science and accreditation of AIB is through its affiliation with Kansas State University along with a regional accreditation through the North Central Association of Schools and additional accreditation through the International Association for Continuing Education and Training. Several departments are included at AIB International, the School of Baking is only one of them. Others include, Auditing Services, Food Safety Education, and Research and Technical Options. Two of the most common focus courses at AIB are the baking technologist course (16 weeks) and the maintenance engineering course (11 weeks). AIB International is unique in its offering of the maintenance engineering course, in that the school looks more closely at the technical side of baking, including research, development, and the mechanics of the kitchen rather than solely at baking and baking techniques.
AIB Headquarters was relocated from Chicago, IL in 1978 to Bakers Way in Manhattan, Kansas. This was a large move for the institution and included the movement of their research library that housed this collection prior to its donation. The AIB International research library, originally named the Louis Livingston Library, was founded in 1927 and renamed the Ruth M. Emerson Library in 1984 in honor of Miss Emerson’s 37 years served as its librarian. Ruth Emerson held degrees in both food science and library science and left an enduring legacy to the baking industry by “…initiating the development of a system that she called her ‘non-electronic computer’, which was a massive author-title-subject card index to articles, formulations, patents, and all types of other baking and food science information…” held within the research library (Wirtz, p.108). In December of 2014, the library’s physical space was downsized and closed to the public. It was at this time that portions of their collection were donated to the Morse Department of Special Collections at Hale Library, Kansas State Libraries. The remainder of the collection is still retained by AIB International for internal staff use.
Places
Legal status
Functions, occupations and activities
Mandates/sources of authority
Internal structures/genealogy
General context
Relationships area
Access points area
Subject access points
Place access points
Occupations
Control area
Authority record identifier
Institution identifier
Rules and/or conventions used
Status
Level of detail
Dates of creation, revision and deletion
Language(s)
Script(s)
Sources
Wirtz, R. L. (1994). Education and training for the baking industry of the world: A history of the american institute of baking from its origins to the present day (Order No. 9430822). Available from Dissertations & Theses @ Kansas State University; ProQuest Dissertations & Theses Global. (304120934). Retrieved from http://search.proquest.com.er.lib.k-state.edu/docview/304120934?accountid=11789
Alisha Rall, arall@aibonline.org
Our Mission. (n.d.). Retrieved October 12, 2017, from http://www.aibonline.org/aibOnline/en/learn-who-we-are.aspx
Maintenance notes
Creator Source: Local Authority File