Instore Training and Guidance for Sainsbury's ISB.

These are some of the most-visited areas. For the main menu page go here, or for supporting pages and other information use the menus above.

Baking Skillsbaking skills - baguette

We may not be artisan bakers but our skills and the care we take should be similar.

QPIGQPIG standards

Consistent quality in all products is what we require; examples and explanations why things go wrong.

Display'Shop Window'

What catches the customer eye as they walk past the bakery counters?



It's not creative or interesting but correct cleaning is vital in all bakery roles.


Process & Procedures

What is the most efficient way of completing a task faster and easier for everyone?

Best Practice

Best Practice needs communication

Discover work methods that make your product better - and pass on your own best practice.

Checkout other Nugget Training resources...

Liquidised Diets

A liquidised meal is not a wonderful experience, even if it is only short term to aid in recovery. Imagine how it must be to be on a permanent liquidised diet. Every meal, breakfast, lunch, dinner and snacks during the day being a soft, barely textured, paste.

Learn here how such dishes can be made more attractive.........

Tools for Chef / Managers

tools on your computerNothing is more challenging or time consuming than having to put together spreadsheets or forms to act as reminders, control papers or even a simple stock control page.

One simply does not have the time. Use these tools as they are, modify them to suit or allow them to give you starting points for your own requirements.

Glamour Touches

On a tight budget in care homes and schools it can be really difficult to make dishes attractive to the eye without spending hard pressed budgets or taking just too long.

These images and explanations show what can be done for little or no money simply by using your skills and imagination.