Plan on attending the upcoming Practical Pizza Production Technology & Innovation short course. The annual course is hosted by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 18-22. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
Two key AIB professionals will also be featured during the week long course, Thomas Lehmann, “The Dough Doctor”, and Jeff Zeak, AIB’s pilot plant manager. Others representing renowned pizza industry suppliers will also be on site and helping with the short course. Needless to say, Burke Corporation has been a long-time supporter of this pizza manufacturing short course. I’ve been privileged to once again teach the meat toppings aspect of the course. This year marks my 18 consecutive short course; and I can attest that it is a remarkable continuing education opportunity for anyone in the pizza Industry.
From corporate pizza manufacturing professionals to new pizzeria operators, and everyone else in between, past attendees say that the AIB pizza manufacturing short course has taught them invaluable lessons that would save time and money by showing them how to do things right the first time. Not only does the seminar provide the kind of technical and practical knowledge that can increase the probability for success in a highly competitive marketplace, it also provides the kind of marketing and business savvy that separates the successful operations from the failures.
AIB’s expert technical staff and recognized industry professionals will teach the course in state-of-the-art production facilities where students will receive comprehensive, easy-to-understand explanations of current pizza production methods through lectures and hand-on lab sessions. The course is designed for the pizza operator who thinks and acts like an entrepreneur. Operators who understand that even in today’s economy, consumer-focused innovation ties to solid executive-like decisions.
The registration fee for the Practical Pizza Production Technology short course is tax deductible as an educational expense under U.S. Treasury Regulation 1.162.5. To learn more or enroll in the short course, call 800-242-2534, or go to Practical Pizza Production and Innovation Seminar.
Casey Frye is the Vice President of Research and Development for Burke Corporation.