BEMA is committed to educating the baking industry's workforce. Steve Wright, former BEMA Chairman of the Board and President of Hansaloy Corporation, noted, "BEMA has one of the most comprehensive scholarship programs in the baking industry. As the baking industry suppliers association, BEMA is committed to advancing the knowledge and skills of those entering or currently employed in the baking industry."

Providing scholarships is nothing new to BEMA. In 1984, BEMA launched its first scholarship program. Using funds earned from the International Baking Industry Exposition, $50,000 was allocated for scholarships to BEMA. BEMA named its scholarship program after former president Tom Belshaw. Six years later, a second $50,000 was added from IBIE to the scholarship efforts for both associations. This time, however, BEMA honored former president Robert Loeb by naming a second scholarship program after him.

Today, these two programs have been combined into the Belshaw-Loeb Scholarship Fund. Interest earned from the investments in this fund is used for scholarships to attend baking technology or maintenance courses at the American Institute of Baking in Manhattan, Kansas.

For BEMA Members As a tribute to Bill Pulver, a former BEMA president, BEMA established the Pulver Scholarship. This is designated for BEMA member employees to attend educational programs. To apply, click here and complete forms A, B and C.

For the Bakery Industry BEMA provides funds for individuals entering into or currently employed in the baking industry. The program criteria indicate that awards will be given for educational courses, programs, seminars and workshops sponsored in the United States for the benefit for the baking industry. To apply, click here and complete forms A, B and C.

For AIB Students In recognition of Tom Belshaw and Bob Loeb, BEMA established a scholarship to provide financial support for individuals attending American Institute of Baking (AIB) resident Baking Technology or Maintenance program in Manhattan, KS. For more about these courses see American Institute of Baking. To apply, contact Ken Embers.