New Partnership Will Teach Skills in Artisan Food Production

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New Partnership Will Teach Skills in Artisan Food Production chef

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.

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.

New Partnership Will Teach Skills in Artisan Food Production house

“Purpose-built training rooms”

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.

“Inspire the next generation of artisan food producers”

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.”

For more info visit: schoolofartisanfood.org or call 01909 532171

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