Campden BRI logo
  1. Click this button to add a course to your shopping basket, clicking it again will add a second place on the same course.
  2. You can adjust the number of places you need on the page, or you can remove a course from your basket.
  3. Once you have all the courses you want use the page to tell us the details we need to complete your booking. You will be able to select your payment method here.
  4. When all the details are correct click on the at the bottom of the page and you will be taken to a summary page for final checking.
  5. If you have opted to pay by invoice this will be the final step, once you confirm the system will send your booking request to us and a copy to you.
  6. If you have opted to pay by credit or debit card the confirmation will be take you to PayPal where you can either enter your card details or use your PayPal account to complete the payment.
    You do not need to create a PayPal account if you don't have one.
  7. When your payment is complete you will be returned to our system and your booking request will be sent to us with a copy to you.

Cake - Practical Skills

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

Benefits of attending

The Practical cake skills course will provide delegates with an understanding of how batter is processed. With a heavy emphasis on practicals, the course concludes with an evaluation and discussion session at the end of the day.  Delegates will be provided with course notes which will be a handy source of information when implementing the learning outcomes in their workplace.

Products covered will be tailored to suit the delegates attending, for example high/low ratio, sponge, muffins

Typical attendees - Ideal for newcomers to the industry; Operatives; Technicians; Team Leaders; and Shift managers.

Course content

  • Different regimes of mixing will be covered from planetary mixing, food processor and continuous aeration and different formats of product.
  • Fault diagnosis in cake products.


Course Aims

To provide an understanding of the basic ingredients and processes involved in cake making. 


Learning Outcomes

At the end of the course delegates will be able to:-
• Identify the problems involved with cake batter processing.
• Gain practical experience of batter production.
• Apply technical skills learnt on the course into their own working environment and job role

We also offer Practical Skills day in Bread; Biscuit; and Pastry


Why chose us for your bakery training

Andrew Hughes – Event Director

Related Training

Cake Science & Technology

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at