This course will develop your practical skills and techniques in artisan food production, alongside teaching you how to establish sustainable and ethical food practices to improve current food production processes. You will explore the cultural importance of traditional artisan foods, both within the UK and further afield. You will also study microbiology, nutritional quality, chemistry and the physical and eating qualities of food.The course is delivered by professional artisan food specialists at The School of Artisan Food – based on the Welbeck Estate, in Nottinghamshire – alongside food technology specialists at Nottingham Trent University, on the Brackenhurst Campus.