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