Come and find out more about our full-time Advanced Diploma in Baking, look around the School and meet the Tutors.
11:00 - 13:00
Sheila Russell - Director of Studies
Helen Capell - Studies Manager
Our six-month Advanced Diploma in Artisan Baking has equipped hundreds of people with the practical and business skills needed to pursue a successful career in artisan baking.
Come and visit the School on a special open day to see our state-of-the-art facilities, meet the tutors, and get inspired.
This Diploma course is designed by artisan bakers to inspire a new generation of food producers, equipping them with the advanced baking skills and business knowledge to launch a successful artisan bakery, work in the baking industry or manage a bakery enterprise.
The six-month intensive, full-time course is an externally accredited Food and Drink Qualification (FDQ). It combines practical, hands-on training in bread making, patisserie and viennoiserie with contextual study focusing on the food landscape and every aspect of establishing a food business start-up.
Join our Director of Studies, Sheila Russell, on a tour of our facilities, meet some of the tutors, learn about what’s involved in the Diploma and find out what it's like to be a student at The School.
Our open days are popular, so do book your place ahead to avoid disappointment.
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
"I definitely made the right decision doing the diploma. I could have chosen to go and learn on the job at a bakery, but learning about baking at the School has two big advantages. Firstly, it’s given me the technical knowledge I need, the science behind real breadmaking, which I would never have learnt otherwise. It’s also given me the best contacts. The School puts you in touch with a network of bakers that you can learn from and do work placements with."
Robbie Livingstone - Advanced Diploma Graduate 2017
"The diploma is great because it gives you the scientific underpinning theory of baking, combined with lots of hands-on practice. You need both to bake good bread. By adding the business side, it covers all bases.
Ian Waterland - Advanced Diploma Graduate 2014