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Food and drink industry training courses

Bakery and cereal technology courses

Why choose us?

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


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

Next Date: 12-14 November 2019: Cost: member £1395 + VAT non - member £1815 + VAT

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.

Next Date: 4-6 June 2019: Cost: member £1395 + VAT non - member £1815 + VAT

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.  

Next Date: 17-19 September 2019: Cost: member £1395 + VAT non - member £1815 + VAT

Free from is one of the fastest growing bakery sectors. The food industry is under constant pressure to meet the demands of increasingly health conscious and food savvy consumers. Campden BRI has a long history of research, innovation and expertise to help industry find solutions in this area.   The third gluten free and free from bakery conference will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.

Next Date: 26-27 March 2019: Cost: member £575 + VAT non - member £675 + VAT

Health and sustainability are hot topics for the baking industry, which is facing increasing pressure from consumers and authorities regarding the nutritional value and sustainability of its products.   Consumers are demanding sustainable ingredients and alternative packaging. Ingredients, such as palm oil, need to be sourced and utilised in an ethical and sustainable way. Additionally, the food industry needs to develop strategies to reduce the use of scarce resources such as phosphate.  

Next Date: 23 May 2019: Cost: member £325 + VAT non - member £425 + 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: 2-5 April 2019: Cost: member £1795 + VAT non - member £2335 + VAT

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.

Next Date: 25-27 June 2019: Cost: member £1395 + VAT non - member £1815 + 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

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 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

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