New partnership will teach skills in artisan food production

Students will learn all aspects of artisan bread-baking, cheese-making, butchery, charcuterie and patisserie creation, thanks to a new Foundation degree in artisan food production.

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Students will learn the skills needed to work in the artisan food industry

Nottingham Trent University and professional artisan food specialists The School of Artisan Food have teamed up to offer the course 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.

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.  

“The students will be inspired to develop new artisan food products for future business developments.”  

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.”

  • Notes for editors

    For more on the FdSc in Artisan Food Production.

    Press enquiries please contact Dave Rogers, Head of Communications, on telephone +44 (0)115 848 8782, or via email; or Sarah Mcleod, Press and Public Affairs Manager, on telephone +44 (0)115 848 8735, or via email.

    The School of Artisan Food: For further press information please contact:
    Liz Bee (lizb@redbrickcommunications.com)
    Steve Houghton (steveh@redbrickcommunications.com)

    Redbrick Communications, 68 St James’s Street, Nottingham, NG1 6FJ
    T: 0115 9101500, www.redbrickcommunications.com

    Nottingham Trent University (NTU) was named University of the Year 2017 at the Times Higher Education Awards, and Modern University of the Year in the Times and Sunday Times Good University Guide 2018. These awards recognise NTU for its high levels of student satisfaction, its quality of teaching, its engagement with employers, and its overall student experience.

    NTU has been rated Gold in the Government’s Teaching Excellence Framework – the highest ranking available. NTU is one of the largest UK universities. With 30,000 students and more than 4,000 staff located across four campuses, the University contributes £900m to the UK economy every year. It is one of the UK’s most environmentally friendly universities, containing some of the sector’s most inspiring and efficient award-winning buildings. 96% of its graduates go on to employment or further education within six months of leaving.

    Our student satisfaction is high: NTU achieved an 88% satisfaction score in the 2018 National Student Satisfaction Survey.

    The University is passionate about creating opportunities and its extensive outreach programme is designed to enable Nottingham Trent to be a vehicle for social mobility. NTU is among the UK’s top five recruiters of students from disadvantaged backgrounds.

    The School of Artisan Food is a not-for-profit organisation and registered charity dedicated to teaching skills in all aspects of sustainable and artisan food production. The School offers a unique environment for people of all skill levels to expand their knowledge through a wide range of short courses in baking and patisserie, cheese-making, butchery and charcuterie, ice cream and chocolate making, preserves, charcuterie and brewing.  

    It also offers an accredited 6-month Advanced Diploma in Artisan Baking and professional business courses for new food start-ups and existing enterprises.

    As a charity, the School works with voluntary organisations, schools and colleges, and community groups to provide opportunities to inspire and teach artisan food production skills.

    To learn more visit www.schoolofartisanfood.org or call 01909 532171.

New partnership will teach skills in artisan food production

Published on 5 September 2018
  • Subject area: Geography, horticulture and environment
  • Category: Press office; School of Animal, Rural and Environmental Sciences

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