Bakery training – in-house/tailored training service

The Baking Department at Campden BRI is able to develop and deliver bespoke training courses specifically tailored for your requirements and personnel. 

• Participants will gain valuable knowledge from experienced Campden BRI tutors
• Courses can be conducted at your own site or a venue of your choice
• Content can be designed to suit the level and topic of choice
• Course duration can range from half a day to 3 days
• Training can be provided on a one to one basis, or to groups of up to 20 delegates depending on requirements

Courses are offered in all areas of bakery; from specific product production skills and theory of ingredients function to group innovation days.  The following are examples of just a few of the bespoke courses we can run at a client’s site or here at our Chipping Campden site’s fully fitted training bakeries:

Baking for non-bakers
This 2 day course has been developed to deliver a basic understanding of bakery goods through theoretical training, demonstrations and group practical exercises. (It can be tailored for bread, cake, pastry, laminated goods, sour dough, biscuits or any desired combination). Ideal for up-skilling new or existing staff (or introducing marketing/sales teams) with the knowledge behind the products and why each step can make a difference to the final quality.

At the end of the course delegates will:
• Be aware of ingredients function and recipe construction
• Have an understanding of each of the basic processing steps
• Be able to spot problems and understand the most likely causes

Chorleywood Bread Process
The Chorleywood Bread Process has become the cornerstone of plant bakery bread manufacturing and where better to learn about it than its birth place here at Campden BRI.  Ideal for empowering new or existing shift managers, technical staff, ingredients supply teams etc with the key knowledge behind this specialist production method.
It will take delegates through the unique way the process optimises dough development and allows changes to crumb structure.  Delegates will obtain a greater understanding of ingredient choice and plant process technology along with issues relating to shelf-life and staling through theoretical training, demonstrations and group practical exercises.

Normally run at our site in Chipping Campden (UK) this course can also be provided at any client site with a high speed bread system.

At the end of the course delegates will:
• Have a greater understanding of the process of the Chorleywood Bread System
• Be aware of how raw materials and recipe can differ from standard bread recipes.
• Be able to understand bread faults, their most likely causes and where to look first in issue resolution.

Pastry Technology
This 2 to 3 day course gives delegates the opportunity to develop their knowledge of pastry technology through practical examples, theoretical training and demonstrations in the test bakery.  (It can be tailored for Savory, Sweet, Choux, Puff, Danish & Croissants, or any desired combination).  This course provides the key background knowledge and skills in these specialized areas of product production. 

At the end of the course delegates will:
• Be aware of ingredients function and recipe construction
• Have an understanding of each of the basic processing steps
• Be able to spot problems and understand the most likely causes.

Sourdough Technology

This intensive 2 day course will provide an understanding of the basic controlling factors in sourdough production; help participants to understand the differences between the 3 classifications of sourdough type; and have the opportunity to make bread using each of the 3 types of sourdough.

Other areas of bespoke Bakery Training include:

Engineering Aspects of Bakery Production
Testing Methods for Baked Goods Evaluation