BakingBusiness.com, a Sosland publication covering milling and baking news, published an article titled “Groups Team for Milling, Baking Science Credential.” The following is a summary of their article. To view the full article, visit BakingBusiness.com.

Kansas City, MO – The Home Baking Association (HBA) and the American Association of Family & Consumer Sciences (AAFCS) have announced two new national credentialing programs designed to address the growing demand for skilled professionals in the baking and milling industries. Unveiled on June 26 at the AAFCS National Conference in Kansas City, these programs mark a significant step in building a stronger, more recognized school-to-industry pipeline.

The credentials were developed collaboratively by a panel of subject-matter experts from industry leaders—including ADM, Ardent Mills, Lesaffre, and Kansas State University—as well as secondary, post-secondary, and cooperative extension educators. Their goal: create competency-based assessments that reflect the knowledge and skills most valued in today’s baking and milling workforce.

The Pre-Professional Assessment and Certification in Baking Science Fundamentals is tailored to students in career and technical education (CTE) programs, 4-H, FCCLA, and those in early-career roles. The Certified Baking Science Professional (CBSP) credential will serve educators and professionals already working in the field, providing validation of their expertise and helping to advance their careers.

Pilot testing is set to begin this summer, with an official launch planned for fall 2025. The initiative is expected to make a lasting impact by helping students secure meaningful employment, giving educators a tool to inspire and support the next generation of professionals, and allowing the industry to more confidently assess and recognize skilled workers.

To learn more and read the full article, visit BakingBusiness.com.