From day one, students take their place at the butcher’s block and hone knife techniques through constant, repetitive practical classes in various concepts, properties and applications of butchery and charcuterie. The advanced diploma teaches nose-to-tail butchery methods along with the science of meat and charcuterie production. Students work in professional butchery environments to create traditional cuts, charcuterie and smallgoods that utilise every part of an animal, to provide students with fundamental industry knowledge.
The School of Artisan Food offers the UK’s first advanced diploma qualifications in artisan food production.
Our one-year advanced diploma programmes are full-time, vocational courses providing students with the opportunity to specialise in baking, dairy or butchery & charcuterie.
If you are furthering your education, wanting to change career direction, or following a lifelong passion, the School of Artisan Food offers the academic excellence and practical application required for you to fulfill your personal and professional goals.
The Practical Choice
Diploma students at the School of Artisan Food choose one principle study area from among the three core disciplines: baking, dairy or butchery & charcuterie.
Classes within a principle study area are designed to give students a solid foundation and broad knowledge in their primary area of interest.
Students also broaden their skills with practical production classes in food areas outside of their principle study.
Practical Training
Students follow a course of classes, demonstrations and hands-on sessions in state-of-the-art training environments and kitchens to gain a thorough working overview of their food discipline which amounts to around 65% of the qualification.
Experienced teachers work closely with students to teach both the science and practical application of artisan food production, with classes supported by a number of tutorials. Assessments take a variety of forms and include practical exercises, oral and written exams and ongoing coursework.
Contextual Studies
In addition to practical training students complete modules in food science, business and anthropology, and in the social, political and environmental context of today’s food landscape.
All diploma disciplines include classes in food business and management to prepare students for careers in their chosen field.
A number of additional classes, seminars and activities are available to support students in their training and development. These include guest lectures by leading artisan food producers.
Work Placement
Gaining experience within the artisan food and drink industry is an integral part of the Diploma. Placements offer students valuable insight into the practice of artisan producers. These placements help to develop skills that support the theoretical and practical modules of the diploma, whilst providing an opportunity to forge industry links for the future.
The Student Experience
Learn more about studying an Advanced Diploma at the School of Artisan Food, first hand, from our trainee bakers, butchers and cheesemakers.
Several of our students are documenting their time at the School on their personal blogs:
artisancheeseblog.wordpress.com
To apply for an Advanced Diploma click here
