The National Skills Academy carried out a rigorous vetting of Campden BRI on quality criteria including industry expertise and experience of individual trainers, its training resources, facilities and equipment to win the approval.
Exam statistics & pilot plant facilities
Campden BRI also had to produce strong evidence of trainee and business client satisfaction including references and testimonials from employers.
Jo Rathkey, training manager, Campden BRI, told FoodProductionDaily NSA carried out its vetting procedure in May and June this year, reviewing client case studies, staff CVs, exam statistics and pilot plant facilities.
“We are delighted we have gained recognition for the quality and breadth of the training we offer,” she said.
“Our clients can be confident knowing Campden BRI training is of a high standard and delivered by subject matter experts who are very familiar with the issues that industry face.
“Although we have many expert scientists and technologists, we take great care to ensure that what we do as a business meets industry needs. The NSA approval reflects this industrial relevance.
A long history of working with the bakery sector
Campden BRI has had a long standing relationship with the NSA since it was first established. Each year, it trains over 5,000 delegates through its open and tailored programmes, from many food and drink businesses, as well as trade and professional organisations.
“We have a long history of working with the bakery sector. We have been at the forefront of many bakery innovations, including the Chorleywood Bread Process, and continue to work with industry to help solve problems and anticipate future technical needs,” added Rathkey.
“Our training covers the entire process, from raw materials, ingredient functionality, milling, processing, baking and NPD, as well as generic aspects like safety assurance, HACCP and so on.
“We are now supporting the industry to reformulate products to reduce sugar, fat and salt s and are involved in assessing ingredients such as lesser used grain like sorghum and millet.”
Campden BRI’s next bakery course is Principles of Bakery, a four day stand-alone course from September 15–18. It will introduce how ingredients and processes can influence the quality of baked products covering, bread, cake, pastry and biscuits.