Tailored training courses: choose where and when you want your training
Analysis
- No tailored courses in this category
Bakery and cereal technology
- Biscuit Products Modules – live online tutor-led training (3 mornings)
- Biscuit science and technology
- Bread Products Modules – live online tutor-led training (3 mornings)
- Bread science and technology
- Cake Products Modules – live online tutor-led training (3 mornings)
- Cake science and technology
- Principles of baking
- Bakery training – on and off site tailored training courses
- Chorleywood bread process
- Pastry science and technology
- Sourdough technology
- Wheat and flour quality for bakery products
Brewing and malting
- Beer Labelling & Regulatory Issues For Brewers - live online tutor-led training course (two mornings).
- Sensory Panel Management for Beer
- Sensory training for beer
- Brewery microbiology – advanced
- Brewery microbiology – an introduction
- On-site microbiology training and support
- HACCP – intermediate for brewers (level 3)
- Yeast management and brewery hygiene
Consumer and sensory science
- M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- Consumer sensory research
- On site/tailored sensory training service
- Sensory evaluation – discrimination testing
- Sensory evaluation in the manufacturing industry – quality control
Food technology
- Developing products with nutrition, health and other marketing claims, live online tutor-led training course
- Food technology for non-food technologists
- Meat technology
- New product development
- New Product Development - an overview, live online tutor-led training course (Two mornings)
- Packaging technology for non-packaging technologists
- Beverage development and manufacture
- Calculating meat content
- Calculating meat content.
- Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- High pressure processing validation
- High pressure processing, live online tutor-led training course
- MAP – an introduction
- Product assessment
- Sugar reduction in foods
Legislation
- An introduction to food law
- Beer Labelling & Regulatory Issues For Brewers - live online tutor-led training course (two mornings)
- Essential additives & flavourings, live online tutor-led training course
- Food Allergen Information, Precautionary Allergen Labelling and Natasha’s Law: The Essential Guide – live online tutor-led training course
- Food and drink labelling
- Food law: an overview, live online tutor-led training course
- Introduction to Food Law in China, live online tutor-led training course
- Introduction to Food Law in the Gulf Cooperation Council (GCC), live online tutor-led training course
- Product claims and nutrition information labelling, live online tutor-led training course
- USA food and drink labelling course
- USA food and drink labelling, live online tutor-led training course (Two mornings)
- Weights and measures
- On site/tailored regulatory/legislation training service
Microbiology
- Microbiology for non microbiologists, live online tutor-led training course
- Setting shelf life: an overview – live online tutor-led training course
- Setting shelf life: how to do it better
- Understanding microbiology for non microbiologists
- Cleaning and disinfection – tailored training
- Designing microbiologically safe foods
- Major food microbiology pathogens – live online tutor-led training course
- Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
Personal development
Quality and safety management
- Advanced HACCP, live online tutor-led training course
- Documentation & Design, live online tutor-led training course
- Factory inspections – technical issues
- Food safety – advanced (level 4)
- Food safety – advanced (level 4), live online tutor-led training course
- Food safety – intermediate (level 3)
- FSSC 22000 auditor/lead auditor - hybrid online/face to face course
- FSSC 22000 auditor/lead auditor course
- HACCP - foundation (level 2), live online tutor-led training course
- HACCP – advanced (level 4)
- HACCP – foundation (level 2)
- HACCP – intermediate (level 3)
- HACCP – refresher (inc CODEX 2020 update)
- HACCP – refresher (inc CODEX 2020 update), live online tutor-led training course
- HACCP intermediate, live online tutor-led training course (3 mornings)
- Internal auditing – overview, live online tutor-led training course
- Internal auditing – principles and practices
- Raw material risk assessment, live online tutor-led training course (two mornings)
- Remote factory inspections skills – live online tutor-led training course
- Root cause analysis
- Root cause analysis, live online tutor-led training course
- Supplier quality assurance – foundation, live online tutor-led training course
- TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- TACCP/VACCP (food defence and food fraud) – intermediate
- TACCP/VACCP (food defence and food fraud) – intermediate, live online tutor-led training course
- Agricultural production and processing – meeting requirements
- Allergen control
- Cleaning and disinfection – an introduction.
- Food safety – intermediate (level 3), live online tutor-led training course (over 3 separate days)
- HACCP – intermediate for winemakers (level 3).
- HACCP – validation and verification
- HACCP and quality management system training – on and off site tailored training courses
- HACCP auditing – foundation
- HACCP auditing – intermediate
- HACCP for engineers
- HACCP in new product development (NPD)
- TACCP/VACCP (food defence and food fraud) – foundation
Raw material: safety and quality
- No tailored courses in this category
Thermal processing
- Principles of pasteurisation
- Safe cooking: process validation
- Safe cooking: process validation, live online tutor-led training course
- Safe production of heat preserved foods – the essentials (including principles of canning)
- Thermal processing & validation
- Thermal processing - continuous flow, live online tutor-led training course
- Thermal processing of acidified foods, live online tutor-led training course
- Thermal processing of heat preserved foods, live online tutor-led training course
- Thermal processing optimisation
- Better process control school (BPCS)
- Thermal processing of soft drinks
Wine and spirits
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 – 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.