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 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 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 .

Cake science and technology

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

Training is a vital tool in achieving optimal cake quality. A holistic approach combining both cake science and technology based insights, can increase technical knowledge, and create more efficient production; adding significant value to a companies supply chain.

Suggested Job Roles: Technical and quality staff, NPD roles, management

Training Course content

A wide range of subjects are covered throughout this course, including:

  • Major ingredient functionality – flour, egg, fat, sugar etc.
  • Minor ingredient functionality – enzymes, emulsifiers, raising agents etc.
  • Cake processes – mixing methods and high vs low ratio products
  • Fault diagnosis and troubleshooting
  • Water activity and mould free shelf life

Course Aims

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.


Learning Outcomes

At the end of the course delegates will be able to:-

  • By the end of the course, delegates will be able to explain the functionality of ingredients in cake technology, and apply this to practical recipe formulation.
  • Gain experience of cake processes and methods including current trends such as sugar reduction and free from technology.
  • Delegates will also learn how to apply their knowledge to their own job role and work environment. 

Delegate feedback (September 2019)

  • Very knowledgeable, friendly and happy to cater for different needs of attendees.
  • I now have a lot more knowledge, understanding and confidence.
  • The course was well organised between theoretical and practical.

This course can be customised and is available in house

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