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Food and drink industry training courses

Bakery and cereal technology courses

Why choose us?

A one day course providing an understanding of the basic ingredients and processes involved in biscuit making. 

Next Date: 5 October 2017: Cost: member £575 + VAT non - member £745 + VAT

Delegates will learn the importance of ingredients and their functionality, and impact of processing on dough. They will gain an understanding of different ways of processing dough, and effects of storage. Practical sessions will demonstrate the impact ingredients have on the effect to quality.

Next Date: 28-30 November 2017: Cost: member £1395 + VAT non - member £1815 + VAT

A one day course providing an understanding of the basic ingredients and processes involved in bread making. 

Next Date: 12 October 2017: Cost: member £575 + VAT non - member £745 + VAT

Delegates will learn the importance of ingredients and their functionality, and impact of processing on dough. They will gain an understanding of energy input in the processing of dough and effects on product quality. Practical sessions will demonstrate the impact ingredients have on the effect of mixing.

Next Date: 17-19 October 2017: Cost: member £1395 + VAT non - member £1815 + VAT

A one day course providing an understanding of the basic ingredients and processes involved in cake making. 

Next Date: 28 September 2017: Cost: member £575 + VAT non - member £745 + VAT

   The course will cover impact of fat in batter systems, additives and clean label, importance of ingredients and flour, and sugar variations.  

Next Date: 14-16 November 2017: Cost: member £1395 + VAT non - member £1815 + VAT

A one day course providing an understanding of the basic ingredients and processes involved in pastry making. 

Next Date: 2 November 2017: Cost: member £575 + VAT non - member £745 + VAT

This course is made up of 4 self contained modular training days and each is aimed at introducing how ingredients and processes can influence the quality of baked products: Day 1: Bread, Day 2: Cakes, Day 3: Biscuits Day 4: Pastry & Laminated Goods.

Next Date: 20-23 June 2017: Cost: member £1795 + VAT non - member £2335 + VAT

Do you and/or your staff require training in bakery?  Tailored training can be a very cost effective option for a group of delegates.  We are able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Understanding the origin and functionality of cereal-based ingredients is key to managing the cost and quality of products.  

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This course will enable delegates to obtain a greater understanding of ingredient choice and process technology along with issues relating to shelf-life and staling.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This introductory course is aimed at scientists and technical staff who are interested in improving their understanding of the properties of bakery enzymes through a mix of theory and practical demonstrations.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This introductory course is aimed at development and technical staff who are interested in improving their understanding of the gluten free bakery products through a mix of theory and practical demonstrations.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

This course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples in the test bakery.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

You will develop an understanding of the ingredients and manufacturing processes for different methods of making sourdough bread. 

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form