This course will focus on understanding the practical and technical aspects of cake production and will give attendees the skills required to critically evaluate cake recipes and the tools to produce more innovative products. Typical attendees usually include those from craft and plant bakeries such as: production supervisors, managers, quality controllers, technical staff and those involved in NPD.Learn more
Cereal-based ingredients are found in a wide range of food products. Understanding the origin and functionality of these ingredients is key to managing the cost and quality of products. This course will provide an excellent introduction to Cereal Science and Technology for the food industry. Whilst there will be a major focus on wheat flour for baked goods applications, other cereal ingredients will be considered during the course e.g. barley flour for human consumption.Learn more
Regular and effective training is essential if high standards of food safety are to be achieved and maintained. This course will provide participants with the key elements and skills required to be a successful trainer.
This qualification is aimed at those who want to develop practical training skills and is the minimum requirement for anyone wishing to register to deliver CIEH qualifications (or other awarding bodies) in food safety, health and safety etc, in the workplace.
This Competent Person Confined Spaces training course is designed to meet the essential requirements of safe working in confined spaces required by the Confined Spaces Regulations 1997 and its Approved Code of Practice & Guidance (L101). The course can also meet the requirements of JSP375 Volume 3 Chapter 6 Safe Working in Confined Spaces.Learn more
The course is aimed at operatives who may need to carry out competent person confined space refresher training. This requires the use of gas monitoring and may require the carrying of escape breathing apparatus (ie. foul and storm water sewerage systems). On completion of the course, delegates should be able to continue to operate in medium risk confined spaces, understand the risks that may be present or introduced and ensure that appropriate control measures are in place prior to entry.Learn more
This is aimed at mechanical staff with responsibility for the operation or maintenance of installed mechanical plant and who may be nominated as a Competent or Skilled Person within their organisation.Learn more
This new 2-day course aims to answer a multitude of questions relating to labelling and the new Food Information Regulations. Day 1 will cover detailed information on the new EU and UK Regulations as well as proposed guidance from DEFRA on their implementation along with allergen labelling guidance from BRC. Day 2 will focus on current legislation on labelling and food additives and the marketing aspects of labelling and nutrition & health claims, including guidance on the use of marketing terms such as 'pure' 'fresh' or 'natural'.Learn more