Introduction to Professional Bakery - live online, tutor-led training course (two mornings)

This practical, industry-focused course brings bakery science to life, helping participants understand not just how bakery products are made, but why key processes and ingredients influence quality and consistency. Attendees will gain a strong technical foundation in bakery ingredients, processes, and product evaluation, while developing the confidence to troubleshoot common bakery challenges and communicate effectively with both technical and non-technical colleagues.

By exploring the differences between home baking and commercial production, participants will gain valuable insight into the process control, consistency, and quality standards required in a professional bakery environment.

Delivered online over two mornings, the course combines theory with applied knowledge and includes quizzes and audience participation activities to make the learning experience engaging and interactive.

Who should attend

• Individuals new to the bakery industry
• Technical, production, or quality staff seeking a foundational understanding
• Professionals transitioning into bakery from other food sectors
• Commercial or customer-facing teams who need bakery product knowledge

No prior bakery experience is required. A basic understanding of food manufacturing processes may be helpful but is not essential.

The course will be delivered live online over the course of two mornings (0900 - 1300 hours approx), participants will be sent log in details for a Microsoft Teams session.

The course will cover:

• Overview of bakery product categories (bread, cakes, biscuits, etc.)
• Key ingredients and their roles (flour, water, yeast, fats, sugars, improvers)
• Dough formation and handling
• Mixing, fermentation, and baking processes
• Basic product quality attributes and defects
• Introduction to process control and consistency

Learning outcomes

By the end of this course, participants will be able to:

• Describe the role and functionality of key bakery ingredients
• Explain the main stages in bakery production processes
• Identify factors that influence product quality and consistency
• Recognise common bakery defects and their potential causes
• Apply foundational knowledge to support production, development, or quality activities