Principles of Baking
A series of 4, one day courses, Bread, Cakes, Pastry, and Biscuits, that can be taken as a whole or just choose the one day that suits you. From each day, delegates will gain an understanding of the scientific and technical principles which guide the production and quality of bread/cakes/pastry/biscuits.
An introductory level for all production and technical staff, although non-technical delegates such as sales, purchasing and marketing, who require a better feel of the baking process will be welcome.
Duration: 4 days