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VIRTUAL Open Day - Advanced Diploma in Artisan Baking & FdSc Artisan Food Production

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£0.00 per person
Duration: 1.0 day(s) Time: 11:00am - 1:00pm Tutor:
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COVID 19 - RESTRICTIONS

Please note, our Open Day on the 13th November will be a virtual event due to Covid-19 restrictions. You will be required to login to zoom for this virtual open day and joining instructions will be emailed shortly.

ADAVANCED DIPLOMA IN ARTISAN BAKING

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.

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, 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


FDSc ARTSIAN FOOD PRODUCTION ( In partnership with Nottingham Trent University)

Find out more information about our artisan food production FdSc or read more about our open day and book your place.

This course is delivered by professional artisan food specialists at The School of Artisan Food - based on the Welbeck Estate in North Nottinghamshire - alongside food technology specialists at Nottingham Trent University.

  • Teaching will be split between The School of Artisan Food and Nottingham Trent University Brackenhurst Campus.
  • You'll benefit from a free shuttle bus, which will take you from Brackenhurst Campus to the Welbeck Estate for your lectures and classes.
  • You'll have access to newly refurbished, purpose-built training rooms and a demonstration theatre at The School of Artisan Food as well as access to all the facilities at Nottingham Trent University including the library, Employability team and food laboratory.
  • We have an outstanding reputation for the quality of training we provide, 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.

During this 2 year, full-time degree (3 years with placement) you'll learn the skills needed to work in the artisan food industry. From developing practical expertise and producing a range of food products, to setting up an artisan food business. You'll also study the functionality of high-end food ingredients, and practical skills such as bread-making, patisserie and viennoiserie, butchery, charcuterie and cheese-making.

A NOT FOR PROFIT ORGANISATION

We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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