New bakery course over-subscribed

23 April, 2010
Page 8 

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.





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