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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 or by calling +44(0)1386 842104

Principles of baking

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

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

Course aims

  • To provide an introduction to the production of baked goods in the four module areas
  • 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

Useful training links