Bespoke training for the From May 2010 newsletter
As well as a full programme of scheduled events covering the whole spectrum of food processing technologies and associated activities, we also actively support many companies with bespoke training, as exemplified by the series of programmes we have run for the baking and cereals sector
> Raw material
Starting with the raw material, wheat, we are involved in the running of the prestigious Advanced Milling Diploma programme, which is organised by nabim, the National Association of British and Irish Millers. The programme was developed to provide a practical and technical training programme beyond the level of existing correspondence courses, in order to help produce the ‘leading millers’ of the future. It involves two 5–day residential courses, the first of which is held at Campden BRI and the second at the Bühler Training Centre in Switzerland.
UK wheat is highly suitable for use in overseas bread markets. To raise awareness of this amongst these markets we host an annual practical Bread Baking Workshop, organised by the Home Grown Cereals Authority and involving delegates from across mainland Europe and North Africa.
The delegates are encouraged to apply their traditional breadmaking processes using UK wheat – to demonstrate the quality of the wheats and how they would perform in their own bread market.
George Forbes, Chairman of British Cereal Exports Advisory Committee, commented: “Campden BRI's facilities are world class and they have superb technical staff which contributes enormously towards the success of the event.”
Completing the picture is the training of bakery staff to improve final product quality. In 2007,Tesco Stores embarked on an ambitious training programme across its 720 in-store bakeries. Structured to meet the needs of new starters through to experienced managers, the programme is underpinning craft skills, developing technical knowledge and driving quality in all of its bakeries.
Commenting on Campden BRI's training provision, Mike Coslett, Tesco's Instore Bakery Operations Manager said, “The Campden team and the excellent facilities within the test bakery provide a safe and creative learning environment that allows us to practice ahead of our return to store.”
Contact: Paul Catterall