COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book with confidence – we will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Bakery and cereal technology training courses

Our bakery and cereal training courses cover topics such as baking basics, biscuits, pastries, bread, cakes, cereal technology and ingredient functionality. Why choose us?

 
  • Principles of baking

    10%

    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 available date 15-18 June 2021
    member £1799 + VAT/non-member £2340 + 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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

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

    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

  • The course covers importance of ingredients such as flour, fat and sugar as well as ingredient variations, other topics comprising salt and sugar reduction, additives and clean label will also be introduced. Practical sessions will cover all the main techniques used to produce biscuits and crackers and the impact of changes to ingredients on the product.

    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

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

    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

  • A combination of theory and practical will provide an insight into the ingredient functionality, production and baking methods allowing delegates to achieve better control of quality and develop products for the work place.

    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

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

    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 intensive three day course provides an insight into ingredient functionality, processing methods, and baking profiles; thus extending technical knowledge, promoting practical skills, and addressing key trends within the baking industry.  

    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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information 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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information 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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information 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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

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

    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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information 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 is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

  • The course provides a balance of theory and hands-on activities to explore wheat composition, flour production and testing. The relationship between flour quality and impact on main bakery products is also covered.

    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