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Open Day - Advanced Diploma in Artisan Baking

£0.00

There’s no better way to find out about the Advanced Diploma in Artisan Baking at the School of Artisan Food than by attending one of our open days.

A growing appetite for real bread has led to an increased demand for skilled artisan bakers. The School’s Advanced Diploma in Artisan Baking is designed by expert artisan bakers to inspire a new generation of food producers, each equipped with the essential baking skills and the business knowledge to launch a successful artisan bakery, work in the baking industry or manage a bakery enterprise.

This 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 the excellent facilities, learn about the FDQ accredited Advanced Diploma and experience first-hand what it's like to be a student at The School.

"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, 2017 Advanced Diploma graduate

"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, 2014 Advanced Diploma graduate

Dates

Fri 23rd Nov 2018

Places left: YES

Mon 10th Dec 2018

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Sat 26th Jan 2019

Places left: YES

Sat 23rd Feb 2019

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Fri 22nd Mar 2019

Places left: YES

Summary

Time: 11:00am - 2:00pm

Duration: 0.2 day(s)

Cost: £0.00

Subjects: Baking, Special events

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Student Success

More Case Studies
Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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