New bakery course over-subscribed
Published:  21 April, 2010

The bakery option on a new advanced diploma in Artisan Food Production is over-subscribed as people look to retrain and set up their own businesses.

The School of Artisan Food in Nottinghamshire is now accepting applications for the two-year full-time advanced diploma, which begins in September, with students able to specialise in baking cheese-making, butchery or brewing.

“We can take a maximum of 25 students each year and we already have nine people who have chosen to specialise in baking. We’re looking at reworking the timetable to provide a few extra places,” said marketing and admissions officer Joe Piliero.

“The feedback we’re getting from applicants is that they want to set up their own deli or café, making fresh bread each day, or their own artisan bakery.”

The bakery side of the course will be headed by Emmanuel Hadjiandreou, currently bakery director at Judges Bakery in Hastings, with practical classes looking at production techniques, as well as fundamental bakery science and microbiology.

Students will also take classes in history, anthropology and the social and political context of today’s food landscape, alongside classes in artisan food business and management.

Based at the Welbeck Estate, which is also home to the Welbeck Bakehouse, a farm shop and Stichelton Dairy, the School of Artisan Food was set up last year offering a range of food production courses.

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