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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 – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

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.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.

Principles of baking

Dates

21-24 September 2021

10%

Prices

Members - £1799 + VAT
Non-members - £2340 + VAT

 

This course consists of four modules: 
• Bread –   15th June
• Cake –    16th June
• Biscuit –  17th June
• Pastry –   18th June

You can choose to attend one or more of the module days.

 

Venue: Campden BRI, Chipping Campden

 

Venue

Campden BRI, Chipping Campden

Benefits of attending

You will gain skills and knowledge that you can apply in your workplace. The content is suited to those new to the food industry or in need of refresher training.

Typical attendees usually include those new to the food industry such as food technologists, technical managers and technical assistants, quality assurance supervisors and factory managers responsible for the quality baked goods. It is also suitable for anyone involved in the marketing, sales or administration of products within a food manufacturing business.

Training Course content

Each module provides you with technical, scientific and practical training, covering the basic principles of product type, ingredients, recipes and manufacturing processes, as well as product quality and its measurement. The course is structured to provide a logical approach through the stages of developing and manufacturing baked goods.

Key topics include ingredients function, recipe, processes and quality.

Course aims

  • To provide an introduction to the production of baked goods in the four module areas (Bread, Cake, Biscuit & Pastry)
  • To demonstrate the technical skills needed to apply the theory in a practical environment
  • To share Campden BRI's experience of bakery and to encourage debate around the topics discussed through delegate participation
     

Learning outcomes

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

  • Identify the critical factors involved with the recipe design and manufacture of products
  • Gain practical experience in the basic production in some of the products
  • Apply the theory and technical skills learnt on the course in their own practical working environment and job role

Book now

When you add this course to your basket the price will be calculated as if you wish to attend all four days. You will be asked to select which modules each delegate will attend when you check out, the prices will be adjusted accordingly.


Days Member / Non-member
One day £545 / £710
Two days £1060 / £1380
Three days £1580 / £2050
Four days £1795 / £2335

This course can be customised and is available in house

Event Director - Lucas Westphal

Related training

Biscuit science and technology

Bread science and technology

Cake science and technology

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

 

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