Artisan Food Production

This course will teach you 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.

This course is delivered by professional artisan food specialists at The School of Artisan Food - based on the Welbeck Estate - alongside food technology specialists at Nottingham Trent University. Teaching will be split between The School of Artisan Food, based in North Nottinghamshire on the Welbeck Estate, and Nottingham Trent University 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 and food laboratory.

<b>Year One</b>

• Artisan Bread Production
• Patisserie and Viennoiserie
• Artisan Dairy Production
• Food Chemistry
• Artisan Business Entrepreneurship and Marketing

<b>Final year</b>

• Consumer Nutrition and Health
• Advanced Artisan Bread Production
• Artisan Business Operations and Finance
• Artisan Business Planning
• Food Industry Professional Practice
  and (pick one):
• Artisan Butchery and Charcuterie
• Advanced Patisserie, Viennoiserie and Chocolate

Full module descriptions and details can be found on the course page on the NTU website.