Bakery Schools

1. Ingredient and baking technology course

This theoretical and practical course is for five days of theoretical training on bakery ingredients and the bakery process. This is followed by practical training, with the entire course lasting approximately one week. This course can be held on and off site and is dedicated to all the key production staff: Production Manager, Supervisors, Quality Control and R&D staff. A ‘must know’ for all staff involved in bakery production.

2. Sales and distribution course/session
This course highlights the ‘Do’s and Don’ts’ of the Sales and Distribution activities and how to maximize the value of the department. This course is dedicated to the Sales Manager and/or Supervisors and all positions relevant to distribution and logistics.