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 .
Tailored training courses: choose where and when you want your training
Analysis
Bakery and cereal technology
- Biscuit science and technology
- Wheat and flour quality for bakery products
- Bakery training – on and off site tailored training courses
- Biscuit – practical skills
- Bread – practical skills
- Bread science and technology
- Cake – practical skills
- Cake science and technology
- Cereal science and technology
- Chorleywood bread process
- Enzymes for bakery products
- Gluten free bakery products
- Pastry – practical skills
- Pastry science and technology
- Principles of baking
- Sourdough technology
Brewing and malting
- Brewing – an introduction
- Sensory Panel Management for Beer
- Sensory training for beer
- Brewery microbiology – advanced
- Brewery microbiology – an introduction
- On-site microbiology training and support
- Beer labelling requirements
- HACCP – intermediate for brewers (level 3)
- HACCP for craft brewers
- Yeast management and brewery hygiene
- Malting and speciality malts – an introduction
Consumer and sensory science
- M&S manufacturing standards – guidance for management of food quality – sensory requirements training course
- Sensory evaluation in the manufacturing industry – quality control
- Consumer sensory research
- On site/tailored sensory training service
- Sensory evaluation – discrimination testing
- Sensory evaluation workshop (IFST accredited – intermediate level)
Food technology
- Food technology for non-food technologists
- High pressure processing validation
- New product development
- Packaging technology for non-packaging technologists
- Safe cooking: process validation, live online tutor-led training course
- Sugar reduction in foods
- Thermal processing – quality optimisation
- Thermal processing & validation
- Thermal processing of acidified foods, live online tutor-led training course
- Thermal processing of heat preserved foods, live online tutor-led training course
- Better process control school (BPCS)
- Beverage development and manufacture
- Calculating meat content.
- Cooking (heating) instruction development and validation: (inc. BRC 8 compliance)
- High pressure processing, live online tutor-led training course
- MAP – an introduction
- Nutrition and health claims
- Principles of pasteurisation
- Product assessment
- Safe production of heat preserved foods – the essentials (including principles of canning)
- Thermal processing - continuous flow, live online tutor-led training course
- Thermal processing of soft drinks
Legislation
- An introduction to food law
- Essential additives & flavourings, live online tutor-led training course
- Food and drink labelling
- Product claims and nutrition information labelling, live online tutor-led training course
- Beer labelling requirements.
- Food additives, flavourings and enzymes: food improvement agents package
- Food and drink labelling refresher
- On site/tailored regulatory/legislation training service
- USA food and drink labelling course
- Weights and measures
Microbiology
- Microbiology for non microbiologists, live online tutor-led training course
- Understanding microbiology for non microbiologists
- Cleaning and disinfection – tailored training
- Designing microbiologically safe foods
- Foodborne viruses: Norovirus, Hepatitis A, Hepatitis E – transmission, detection and control
- Microbiology measurement uncertainty: meeting the new requirements for ISO 19036
- Practical microbiology - foundation
- Setting shelf life: how to do it better
Personal development
Quality and safety management
- Factory inspections – technical issues
- FSPCA preventive controls for human food, live online tutor-led training course
- FSSC 22000 auditor/lead auditor course
- HACCP – intermediate (level 3)
- HACCP – refresher, live online tutor-led training course
- HACCP – advanced (level 4)
- HACCP – foundation (level 2)
- 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
- Root cause analysis, live online tutor-led training course
- TACCP/VACCP (food defence and food fraud) – foundation live online tutor-led training course
- Allergen control
- Cleaning and disinfection – an introduction.
- Documentation and design of quality systems
- Food safety – intermediate (level 3)
- Food safety – advanced (level 4)
- 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)
- Root cause analysis
- Supplier quality assurance – foundation
- TACCP/VACCP (food defence and food fraud) – foundation
- TACCP/VACCP (food defence and food fraud) – intermediate