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“I love that this course has a much smaller cohort, which means that you really get the best quality of teaching that is adapted to the group's needs. It also allows the lecturers to get to know you and can give more individual support if needed.
“All of the modules have a link and focus on the food industry using the wide range of 'real life' experiences that the lecturers have. The methods that we use to analyse food are the same as they would use in industry, and we look at how food is produced on a small scale as well as large scale. Theory is often backed up with practical elements to help reinforce learning and understanding.
“The course also covers the management and quality side of food production to ensure the products meet the customers' expectations. Throughout many modules we also look at food law and how this impacts businesses.
“We have also been given the opportunity to attend a number of field trips which really helps to show theory in a real-world environment from large scale factories to small scale production.
“We are really lucky to have two dedicated food processing rooms full of equipment allowing us to make a wide range of products from cheese, ice cream, pies, sausages to chocolate and everything in between.
“The course has taught me how vast the food industry is and how many different jobs are available in areas that people might not have even heard of.
“After graduating I am going to be completing my Initial Teacher Training (ITT) in Design and Technology for secondary education to allow me to become a qualified teacher with a specialism in food and nutrition.”