The School of Artisan Food

All courses Baking Butchery Cheesemaking Patisserie Business More

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Advanced Diploma

The School of Artisan Food offers the UK’s only advanced diploma qualification in artisan food production.

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Professional Cheesemaking

Here you will find in-depth knowledge about the fundamentals of cheesemaking, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheesemaker.

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Advanced Viennoiserie - Croissant, Brioche and More

This comprehensive two-day course explores a wide variety of Viennoiserie production methods and techniques, with the expert guidance of our French Master Baker Mickael Jahan.

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Food for Health

Many people have a good idea about how to live healthily; you don't eat too much, you take some exercise and you eat fresh fruit and vegetables. But after diagnosis of a chronic illness people can feel either bombarded by special diet books or left out in the wilderness to discover things for themselves.

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Introduction to Patisserie - The Great British Classics

A classic British afternoon tea is delicious at any time of year. Join us for this one day, fully practical course making a selection of products which should be included on any tea plate.

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Curing and Smoking

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

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Lamb Butchery - Nose to Tail

With the guidance of our expert tutors, Chris Moorby and Rich Summers, take an in-depth look at all things lamb on this specialist one-day course. If you’ve attended one of our introductory butchery courses and want to get more hands-on, this course is for you. What’s more, meat butchered on the day will be available to take home!

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Curing and Smoking

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

Join shortlist

Curing and Smoking

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

More info

Advanced Bread Baking

Extend your baking repertoire and develop new skills with this professional four-day course developed for existing bakers, chefs, business start-ups and advanced home bakers.

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Sticky Buns and Fruit Breads

This introductory course explores a wide variety of enriched yeasted bakery goods under the expert guidance of our British Master Baker Wayne Caddy, the UK's representative for the bakery World Cup and the first baker from the UK to be selected for the prestigious world master’s bakery competition.

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The Kitchen Garden - Edible Flowers

Join award-winning florist and grower Rachel Petheram, as she provides a fascinating history to some floral favourites alongside some overlooked and underused edible flower varieties.

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Curing and Smoking

The ancient craft of curing and smoking meat is as satisfying now as it was thousands of years ago. Learn traditional artisan methods which have stood the test of time and make your own delicious charcuterie bursting with natural flavour.

More info

Professional Soft and Lactic Cheesemaking

This specialist three-day course sets out to expand the technical knowledge of those involved in the commercial production of all types of rennet and lactic set soft cheeses.

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Bread Baking Fundamentals (Four Weeks)

A professional four-week artisan bread baking course designed for those wanting to bake to professional standards. This course has been specifically developed for existing bakers, chefs, business start-ups and advanced home bakers and is ideal for those seeking new skills and recipes for the fast-paced and evolving artisan food industry.

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Food for Health

Many people have a good idea about how to live healthily; you don't eat too much, you take some exercise and you eat fresh fruit and vegetables. But after diagnosis of a chronic illness people can feel either bombarded by special diet books or left out in the wilderness to discover things for themselves.

More info

Cheesemaking Fundamentals (Two Weeks)

Join cheesemaker Paul Thomas for this advanced cheesemaking session developed for professional and aspiring cheesemakers with all levels of experience. This course is a combination of practical dairy sessions complemented by the theory, science and knowledge required to produce a delicious cheese.

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