Student opportunities for artisan food production diplomas
Applications for the School of Artisan Food’s degree-level courses are still being accepted for September 2011, as thousands of A level students scramble to find courses through clearing.
The one-year programme combines practical training in its state-of-the-art facilities, with studies in food anthropology, product development, marketing, business studies, microbiology and food science.
Sheila Russell, director of studies, said: “Our advance diplomas provide the opportunity to resurrect traditional artisanal skills that are in danger of being lost in this country. As demand increases for artisan foods, it has become evident that there is a skills gap, which the School of Artisan Food is now addressing through our full-time qualifications.”
Opened in October 2009, the School of Artisan Food is a registered charity, which developed its advanced diploma in butchery and charcuterie to meet the demand for skilled artisan food producers.
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