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January deadline fast approaching for UK’s first ever Artisan Food Production Degree

Students have until the UCAS deadline of January 15 2019 to apply for the UK’s first ever artisan food production degree to learn all aspects of artisan bread-baking, cheese-making, butchery, charcuterie and patisserie creation.

Nottingham Trent University and professional artisan food specialists The School of Artisan Food have teamed up to offer the new Foundation degree in artisan food production across the two locations in Nottinghamshire from October 2019.

The Foundation degree – which can be studied either two years full time, or three years with a placement – will help to meet increasing demand for skilled producers of high-quality artisan food that is sustainably produced.

The news has been greeted with delight by many across the food sector.

Karen Barnes, Delicious magazine editor

"The School is a wonderful place which has been reviving forgotten skills for 10 years now. Their new degree in artisan food production is so important as we need to have people who know how to make fantastic bread and cheese as feeding the nation good quality food is the root to everything."

Patrick Holden, chief executive and founder, Sustainable Food Trust


“This sounds like a really excellent development, exactly what is needed to improve the cultural, economic and societal status of people who wish to develop skills of this kind. Blessings upon the partnership!”

Jeremy Lee, TV chef and chef proprietor of the historic Quo Vadis restaurant in Soho, London

"Wonderful. Bravo to you all.”

Ivan Day, food historian

“Brilliant! Brilliant! Brilliant!

Julie Byrne, managing director of The School of Artisan Food, said:

“We are really looking forward to working with Nottingham Trent University to inspire the next generation of artisan food producers. This unique, new course will provide students with the opportunity to learn in two great settings and to develop the skills and knowledge required to be successful in the world of artisan food.”

Teaching will be split between the university’s Brackenhurst Campus, home to the School of Animal, Rural and Environmental Sciences, and The School of Artisan Food, based in North Nottinghamshire on the Welbeck Estate.

Students will be taught by experienced artisan food specialists and food science lecturers.

They will learn all the skills needed to work in the artisan food industry – developing practical expertise, producing a range of quality food products and understanding what is needed to establish an artisan food business.

They will also study the functionality of high-end food ingredients and develop skills to produce patisserie and viennoiserie to professional standards.

The course includes an opportunity to work in a placement in artisan food production, to help students prepare for a career in the sector.

Students will have access to The School of Artisan Food’s purpose-built training rooms and a demonstration theatre, as well as all of the facilities at the Brackenhurst Campus, including the food processing laboratory and the expertise of the employability team.

Upon completion of the Foundation degree, students will have the option to join the final year of the university’s BSc Food Science and Technology course.

Julia Davies, Head of Environmental Science in Nottingham Trent University’s School of Animal, Rural and Environmental Sciences, said:

“We are delighted to have formed a partnership with The School of Artisan Food to develop this unique course. This will provide students with such a wonderful opportunity to study artisan food production both at NTU and at The School of Artisan Food at Welbeck.”

To apply, visit the UCAS page here: https://digital.ucas.com/courses/details?coursePrimaryId=41646123-4d8e-4d2b-ad7b-c1c06c9a89b4&academicYearId=2019


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