This course will develop your practical skills and techniques in artisan food production, alongside teaching you how to establish sustainable and ethical food practices to improve current food production processes.

You will also explore the cultural importance of traditional artisan foods, both within the UK and further afield.The course is delivered by professional artisan food specialists here at the School of Artisan Food – based on the Welbeck Estate, in Nottinghamshire – alongside food technology specialists at Nottingham Trent University, on the Brackenhurst Campus.


We offer two artisan food production degrees, each with a different focus:

  • BSc (Hons) Artisan Food Production (this course) - explores the context of artisan food within the wider food industry, with some hands-on practical modules, you will also explore the ethical and sustainability issues in food production.
  • FdSc Artisan Food Production - is more vocational, with greater emphasis on practical and applied skills, ideal for those who want to set-up an artisan food business.


In both courses you will find that:

  • Teaching will be split between The School of Artisan Food, based in North Nottinghamshire on the Welbeck Estate, and Nottingham Trent University (NTU) Brackenhurst Campus.

  • You'll have access to newly refurbished, purpose-built training rooms and a demonstration theatre at The School of Artisan Food. Meanwhile, you'll also have access to all the facilities at Nottingham Trent University including our library, Employability team and food laboratories

  • The School of Artisan Food has an outstanding reputation for the quality of training it provides, and you'll benefit from staff who are some of the most skilled and experienced artisan producers and practitioners in the UK, Europe and beyond.

  • This degree will equip you with the skills necessary for employment within the wider food production industry.

  • 100% student satisfaction for FdSc Artisan Food Production (FT) (National Student Survey, 2022).


What you’ll study

During this course, you will learn the skills needed to work in the artisan food industry as well as the wider food production sector. From developing your practical skills, and producing a range of food products, to setting up an artisan food business. You will also study microbiology, nutritional quality, chemistry and the physical and eating qualities of food.

Year One

Introduction to Artisan Bread

Through a mixture of theory and practical bread making sessions, develop your understanding of the fermentation process and critical key stages to bread making. You’ll also learn about recipe formulation, and raw bread material function in fermented baking.

Patisserie and Viennoiserie

Gain a knowledge of the ingredients, artisan production methods, baking techniques, and vocabulary associated with artisan patisserie and viennoiserie. This module will also equip you with the necessary technical skills needed to produce a variety of different artisan products.

Artisan Dairy Production

This module will provide a background to the UK dairy industry. You will gain an in-depth knowledge of the production of dairy products, including a range of cheese types and undertake practical sessions to manufacture hard and soft cheeses, cream, butter, yoghurt and ice cream.

Food Chemistry

Understand the key scientific principles relevant to food science, including the constituents of food and the effects these have on both their properties and functions. You’ll also develop the skills necessary to undertake simple laboratory analysis of food and interpret the data.

Artisan Business Entrepreneurship and Marketing

Gain the skills needed to plan an independent artisan business, including an overview of the key choices facing a start-up business, and developing a realistic marketing proposition for an artisan food business. You’ll also explore sustainability, ethical and health issues relating to food production, consumption and quality, and how this relates to producers.

Food Raw Materials

Understand the different attributes of a range of food raw materials and evaluate how agricultural practices affect their quality. The module also covers raw material supply chain management procedures, and how primary production is manipulated to modify characteristics of raw materials.

Year Two

Consumer Nutrition and Health

Gain an understanding of human nutrition and the ability to analyse foods for macronutrients associated with nutrition and allergies. Throughout this module, you’ll also learn how consumer nutrition needs and trends affect product development, processing and packaging

Artisan Business Operations and Finance

This module will provide you with the tools needed to operate an independent artisan business and understand the associated finance including feasibility, and start-up options.

Artisan Business Planning

Learn how to develop a financially robust business plan for an artisan start-up and pitch to investors. You’ll gain an understanding of return on investment and its application in business planning, and risk management within an artisan food business.

Food Industry Employability

Throughout this module you'll develop a portfolio and professional social media profile. You’ll also be given support with developing your continued professional development, and engage with our university employability team to improve your future graduate work prospects.

Sustainable Food Production

Discuss the challenges, problems and benefits related to the sustainability of food production and food supply chains. You'll also identify and evaluate methods by which the environmental impact of the food industry can be minimised.

The Artisan Shop

In this module you'll work on a real-life industry brief and create a concept for a new product in an existing artisan business. You'll take into account the location of the business, the current market, customer demographics, existing product range and develop a proposal that complements the current offering.

Year Three

This is a placement year for students on the four year course.


Final year

Food Biochemistry

Study the biochemical aspects of food processing, both beneficial (e.g. fermentation processes) and detrimental (e.g. food spoilage). Genetically modified (GM) crops and microbes will also be explored.

Product Innovation

Working in a team, you'll address all the stages involved in the development of a new food product, from concept to retail. You'll develop your own understanding of the constraints within which new food product development takes place.

Global Food Systems and Culture

Explore food in terms of its role within society and the cultural practices involved in producing, preparing, consuming and talking about food. You'll examine food cultures from around the world and compare them with those in the UK. You'll also develop an understanding of the international food chain and how artisan producers fit into the global food system.

Artisan Food Industry Management

Develop your management skills and examine management issues of particular relevance to the food industry.  You'll also look at the commercial and political environment in which the industry operates and the integrated nature of the supply chain.


Carry out independent research under supervision. Focus on your own area of interest within the food industry.

How you’re taught

You'll learn via various lectures, seminars, laboratory and practical sessions.

On this course your teaching will be split between The School of Artisan Food, based in north Nottinghamshire on the Welbeck Estate, and Nottingham Trent University Brackenhurst Campus.

Applied practice is integral to this course and you'll be supported to gain relevant industry experience with the opportunity to take a year-long placement.

Please note that field trip locations may vary and are subject to availability and change.


Careers and employability

Your future career

This course will provide you with skills to work in a variety of roles within food manufacturing and retail, including innovation and new product development, food buyer roles, supply chain roles, new product technologist, procurement and food marketing to meet the increasing demand for sustainably produced, high-quality artisanal food. It will also teach you the skills to set up your own business.

If you need additional support to realise your business proposition, the NTU Enterprise Centre can provide additional support to entrepreneurs and new businesses.

Campus and facilities

The School of Artisan Food has an outstanding reputation for the quality of training it provides, and you’ll benefit from staff who are some of the most skilled and experienced artisan producers and practitioners in the UK, Europe and beyond.

They also boast newly refurbished, purpose-built training rooms and a demonstration theatre, which all include state-of-the-art specialist equipment.

Meanwhile, you’ll also have access to all of the facilities at Nottingham Trent University including the library, Employability team and food laboratories.



Entry requirements - UK Students

  • 104 - 112 UCAS Tariff points from up to four qualifications.
  • GCSE English and Maths grade C / 4.

To find out what qualifications have tariff points, please use our tariff calculator.

Contextual offers

A lower offer may be made based on a range of factors, including your background (such as where you live and the school or college you attended), your experiences and individual circumstances (you may have been in care, for example). This is called a contextual offer and we get data from UCAS to make these decisions. NTU offers a student experience like no other and this approach helps us to find students who have the potential to succeed here but who may have faced barriers that make it more difficult to access university. Find out how we assess your application.

Other qualifications and experience

We may also consider credits achieved at other universities and your work/life experience through an assessment of prior learning. This may be for year one entry, or beyond the beginning of a course where applicable, for example, into year 2. Our Recognition of Prior Learning and Credit Transfer Policy outlines the process and options available for this route.

Access to Higher Education courses

If you’re aged 19+ and don’t have the qualifications to meet the entry criteria, you can study an Access to HE course right here at NTU. These one-year courses are designed specifically as an alternative route to university.

Getting in touch

If you need more help or information, get in touch through our enquiry form.


Entry requirements - International Students

  • 112 UCAS Tariff points from up to four qualifications.
  • GCSE English and Maths grade C / 4.

International qualifications

We accept qualifications from all over the world – check yours here:

Undergraduate preparation courses (Foundation)

If you don’t yet meet our entry requirements, we offer Foundation courses through our partner Nottingham Trent International College (NTIC), based on our City Campus:

English language entry requirements

You can meet our language requirements by successfully completing our pre-sessional English course for an agreed length of time, or by submitting the required grade in one of our accepted English language tests, such as IELTS:

Advanced standing (starting your undergraduate degree in year 2 or 3)

You may be able to start your undergraduate course in year 2 or 3 based on what you have studied before. This decision would be made in accordance with our Recognition of Prior Learning and Credit Transfer Policy.

Would you like some advice on your study plans?

Our international teams are highly experienced in answering queries from students all over the world. We also have members of staff based in Vietnam, China, India and Nigeria and work with a worldwide network of education counsellors.

Open days:

There’s no better way to find out about studying at The School of Artisan Food than by attending one of our Open days.

Join our Director of Studies on a tour of the excellent facilities, learn about the BSc qualification and experience first-hand what it's like to be a student at The School of Artisan Food.

  • Time

    Full time

  • Duration

    3 Years

  • Tutors

    Kevan Roberts
    Yvonne O'Donovan
    Lee-Anna Rennie-Johnson
    Ian Waterland
    Nicola Brown
    Martha Brown