This unique training will provide you with the skills and knowledge to work in the artisan food industry, meeting the increasing demand for high quality food that is sustainably produced.
 
This training is delivered by professional artisan food specialists, alongside food technology specialists.
 
The Artisan Food training is designed to give people the opportunity to get back in touch with real, handmade food. This training suit all ages and skill levels. We not only teach practical and enjoyable ways to produce food, but we also ask important questions about why food is produced in the way it is, what the alternatives are and what the future may look like.
 
During this training you'll learn the skills needed to work in the artisan food industry. From developing practical expertise and producing a range of food products, to setting up an artisan food business. You'll also study the functionality of novel and smart food ingredients.
 
FOOD FERMENETATION – Probiotic and live cultures
the science of cooking with microbes
 
From chemistry to microbiology to your plate, this training will analyse the role of microbes in food production, preservation and enhancement of diverse foods. Learn about the role of friendly microbes in the body plus how you can keep your micobiome happy with starch, fibre, fats and fermented foods.
 
Teaching fermentation skills. Hands on skills: Lactic Fermentation, Sourdough Bread, Kombucha, and Cultured Condiments.
ARTISAN BUSINESS planning, OPERATIONS AND FINANCE
 
Learn how to develop a financially robust business plan for an artisan start-up and pitch to investors. You’ll gain an understanding of return on investment and its application in business planning, and risk management within an artisan food business.
This training will provide you with the tools needed to operate an independent artisan business and understand the associated finance including feasibility, and start-up options.
 
ARTISAN BUSINESS ENTREPRENEURSHIP 
Gain the skills needed to plan an independent artisan business, including an overview of the key choices facing a start-up food business, and developing a realistic marketing proposition for an artisan food business. You’ll also explore sustainability, ethical and health issues relating to food production, consumption and quality, and how this relates to producers.
FOOD CHEMISTRY
 
Understand the key scientific principles relevant to food science, including the constituents of food and the effects these have on both their properties and functions. You’ll also develop the skills necessary to undertake simple laboratory analysis of food and interpret the data.
CONSUMER NUTRITION AND HEALTH
 
Gain an understanding of human nutrition and the ability to analyse foods for macronutrients associated with nutrition and allergies. You’ll also learn how consumer nutrition needs and trends affect product development, processing and packaging.
ARTISAN FOOD AND BREAD PRODUCTION
 
Through a mixture of theory and practical bread making sessions, develop your understanding of the fermentation process and critical key stages to bread making. You’ll also learn about recipe formulation, and raw bread material function in fermented baking.