Milling & Baking News - April 17, 2012 - AIB-4

Rethinking education
A
year ago, Kirk O’Donnell, vice-president of very different as far as the types of things we do. Our education at AIB International, spoke in de- objective is to tie in all of our programs where there is tail about the challenges in increasing domes- a defined set of deliverables.” tic participation in AIB’s programs. The challenges remain, but recent market research has shed light on Not a ‘one-size-ﬁts-all’ operation Last year the AIB undertook an expansive market reways in which AIB may be able to be more things to search project with Cypress Research Associates, and more people. “Where we are now, we haven’t changed our mission one of the things AIB learned is that many companies — we’re still focusing on professional training for people want to decide for themselves how deep they want to in the baking and allied industries,” Mr. O’Donnell said. go in terms of education. The strategic research was conducted to assist the “People are realizing value, putting into practice what they’ve learned. There is no dissatisfaction with what AIB in identifying the educational and training opwe’re doing. The challenge we have is the numbers. There portunities most sought in the current baking industry. has been a general downward trend in the United States. Once these needs were identified, the AIB began creatThere are fewer and fewer people being trained, or having ing new webinars, short courses and distance learning opportunities — in additional to traditional that deep knowledge of the industry compared seminars — to respond to the needs of to those who are leaving the industry. So clients and the industry. we’re concerned about that.” Use of formal instructional deMr. O’Donnell acknowledged sign techniques have been emit’s a different world than it was ployed and a full-time curricu20 years ago. lum development manager has “That’s not all bad, it’s just been dedicated to identifying different,” he said. “Twenty skills needed, learning objecto 30 years ago, you would tives, and measurements of see a lot of experience on the learning. Revisions have been plant floor, you’d see a lot made to align new and existof knowledge in the supering course content, from the visory ranks. Today, going flagship, 16-week residential through the average bakery Baking Science and Technology — there are some exceptions course through to seminars, and — but more often than not you’ll increases are being made in on-line find very little knowledge of bakand distance learning offerings. ing on the plant floor.” O’Donnell Mr. O’Donnell stressed that the AIB What has happened, he said, is some can’t be a “one-size-fits-all” operation, but companies have adopted a strategy of looking for “button pushers” — people who can be told what for companies pressured for time, or for companies button to push to fix a problem. But baking is a living that may not be able to spare multiple employees for lengthy training, AIB is creating new methods of delivthing, and that is where AIB can lend its expertise. “There are a lot of variables; if a production man- ering educational products. “That is our immediate challenge,” he said. ager has deep knowledge, he or she could adjust the process, not to make a product that is different, but to make one that is the same,” he said. “And they can Partnerships to pack power in 2012 The upcoming year promises to be an exciting one protect the brand, develop more trust in that product. So we certainly see a need for that. We’re doing what for the AIB. Mr. O’Donnell pointed to several partnerships that should provide a platform for growth. we can to make our services easier to use.” “We have specific partnerships, these companies are Mr. O’Donnell said the AIB is developing programs — some new, some using what the Institute already working with us to identify the skills needed, focus on knows — and giving potential customers options on the specific role for AIB, what is the best way to use how to use the AIB’s extensive resources. That knowl- what already exists, what doesn’t exist now that is neededge is being distributed via webcasts, webinars, two- ed that AIB needs to develop,” he said. “I’m really exand three-day courses, on-line resources, mentoring, cited about those programs with the partners we have. They’ll be a little ahead of the game compared with and conference calls. “We would expect over the next 8 or 9 months to their competitors. I do think the process will enable us create some new educational offerings,” he said. “And to serve the industry better over the next 3 to 5 years.” By the end of the year the AIB should have several over the next 3 to 5 years it probably is going to be

AIB International 2012

Milling & Baking News - April 17, 2012

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