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 course explores a wide variety of patisserie and tart making processes with the expert guidance of our French Master Baker Mickael Jahan
This comprhensive course explores a wide variety of Viennese pastry making processes with the expert guidance of our French Master Baker Mickael Jahan.
Discover the fundamental art of making Soft & Lactic cheese under commercial conditions to a high artisanal standard in finite detail whilst being guided by Ivan Larcher.
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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A brilliant session for anyone considering opening a new deli or for those wishing to boost existing sales. Led by Juliet Harbutt, one of the world’s leading cheese experts, and highly experienced independent retailer, you’ll pick up some key tips and get advice on how to maximise your business success.
Discover the fundamental art of making blue cheese with this course for dairy professionals and existing cheesemakers.
This professional course is designed for those starting in the artisan cheese industry who want to enhance their knowledge of hard cheesemaking.
This professional three-day course has been specifically developed for existing artisan cheesemakers who want to expand their knowledge of soft cheeses.
This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.