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.
Extend your butchery knowledge and develop new skills with this advanced two-day course developed for existing butchers, chefs, small holders and enthusiasts.
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 one-day introduction to microbiology and chemistry for anyone involved in the commercial production of cheese.
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.
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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,
Discover the fundamental art of making blue cheese with this course for dairy professionals and existing cheesemakers.