Ciao Mika, it depends which world you want to belong: mass production or small production. AIB International seems to train you on mass production (work in a restaurant, pattiserie, bakery, etc). Most books sold to consumers train you on small production (home baking for regular people not baking as a profession nor in mass).
There is a generalization that is true for the most part, that the best possible quality of baked goods can only be done in small production…
I am working as an apprentice at a high end bakery. They mass produce by the hundreds. I work in the central kitchen where all the baking is done to supply for their 3 locations.
There is baking science in both worlds. Rose’s books tailor to the small one, and that is where I belong.
And yes, Rose’s books are so scientific and technical, that many bakers have adapted her techniques for mass production!