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.
A professional one-day course exploring Continental inspired advanced baking recipes and techniques.
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.
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 three-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.
A one-day introduction to microbiology and chemistry for anyone involved in the commercial production of cheese.
A professional level course dedicated to the undisputed king of the cheeseboard.
Cheddar, Cheshire and Continental varieties - this professional course explores the production techniques of our favourite hard cheeses.
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.
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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Discover the fundamental art of making blue cheese with this course for dairy professionals and existing cheesemakers.