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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

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

If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104

Pastry – 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 pastry skills course will provide delegates with an understanding of how dough 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 English method, rough puff, short crust, hot paste, choux, laminated pastries.

Typical attendees: ideal for newcomers to the industry; operatives; technicians; team leaders; and shift managers.

Training Course content

  • Different regimes of mixing will be covered from planetary mixing, high speed and different formats of product.
  • Different aspects of processing such as sheeting and docking will be involved.
  • Fault diagnosis in pastry products.

 

Course aims

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

 

Learning outcomes

At the end of the course delegates will be able to:-
• Identify the problems involved with different pastry processing
• Gain practical experience of dough 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 cake.

Event Director - Andrew Hughes

Related training

Pastry science and technology


Further information

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


Useful training links