Byron
Mansfield

Why did you choose to study your course at NTU?

Food has always been a massive passion of mine and before I came to university, I worked as a chef for three years. There were many parts I wanted to get better at, so I came here to broaden my skills and improve my career options for the future.

What do you enjoy most about your course?

Bread production because it’s what I wanted to learn the most – to get the process from the beginning to the end. It’s so satisfying to be able to do it with your own two hands and it’s an amazing feeling and incredible skill.

How do you find your modules and what have you most enjoyed studying?

All of the modules are very enjoyable - even the written/science ones are still very enjoyable. I have been enjoying studying food chemistry, learning a lot about foods and how they work, how proteins develop, and that kind of thing. It’s very interesting and it speaks to me.

What do you think about the facilities available on your course and what do you use the most?

The facilities available on this course are fantastic. For larger courses, they have to accommodate hundreds of students, but the Foundation Degree is quite a small cohort, so there’s lots of hands-on support from directors. Tutors are always available to give one-on-one time.

What do you think about Brackenhurst Campus? What do you get up to in your spare time?

Out of the three campuses, Brackenhurst is my favourite – it’s peaceful, quiet and very open. The computers are of a very high quality and it’s a lot smaller than some, which is nice in a different way. You don’t have to walk far between classes. You can also visit the animals.

What is your top tip for someone considering studying/ living at Brackenhurst Campus?

Be aware that the campus is away from the city and the buses don’t run late and so if you are going on a night out, make a plan to get back! It is quite secluded, but much quieter than being based in the city.

Have you been involved in any placements, work experience or volunteering as part of your course? 

I work at a pub called the Waterside in West Bridgford as a Commis Chef.

Why would you recommend your course to someone considering studying it? 

First of all, everyone who works on the course is extremely passionate about it. The guidance comes from a place of understanding that’s taken years to hone. You get introduced to many different types of artisan skills. It’s just incredible learning all round. It’s not something that you could teach yourself.

What are your plans for after the course and how do you feel your course has/ will help you to achieve that goal?

After the course, I plan to go back to London and work at my old job for a while. I worked in a high-end café in London during the holidays, and I’ve already got a job to go back to, guaranteed. After that, I hope to move on to a high-end restaurant, where I’ll be able to do my Level 3 Food Management.

Any additional comments:

The support is incredible and, honestly, a lot better than I expected. I wasn’t expecting it to be bad but the amount of care you get from the tutors and staff is outstanding and I would recommend the course to anyone with a passion for food.