The Professional range of courses are designed for existing artisan producers and provide an in-depth programme of study detailing the science of artisan food and drink through theoretical lectures and practical sessions.
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.
A professional one-day course exploring Continental inspired advanced baking recipes and techniques.
Master artisan baking with our professional four-week bread baking course.
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.
Cheddar, Cheshire and Continental varieties - this professional course explores the production techniques of our favourite hard cheeses.
Farmhouse & Artisan Cheesemakers & Dairy Producers European Network
Authentic wood-fired pizza is the ultimate and the original fast food. This professional-level course is ideal for those wishing to master the art of the pizzaiolo.
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Enhance your chocolate making skills with this specialist three-day course, taught by one of the UK’s most innovative chocolatiers.
This comprehensive practical course explores a wide variety of Viennoiserie and patisserie production methods and techniques, with the expert guidance of our French Master Baker Mickael Jahan.
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.
A professional level course dedicated to the undisputed king of the cheeseboard.
Here you will find in-depth knowledge about the fundamentals of cheesemaking, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheesemaker.
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.