27 August 2010, 14:42 PM
  • Delis and farm shops have been invited to increase their understanding of speciality food by taking part in the UK's first and only diploma in artisan food

Applications have been received from retailers and budding producers around the world to join the unique one-year qualification, which allows students to major in baking, butchery or cheese-making.

The course kicks off on 27th September at the not-for-profit School of Artisan Food in North Nottinghamshire – and there are still a few places left. The school, located in the heart of Sherwood Forest on the Welbeck Estate, has been running short courses in artisan food production since opening in 2009, but this month sees the launch of its first year-long qualification.

“It’s ideal for speciality retailers because is gives them a true understanding of the food they sell,” says Joe Piliero, admissions and marketing officer at the school. “I know stores are often looking to expand further, and the diploma is intended to give them the knowledge, skills and confidence to produce their own food in-store,” he adds.

Students will be provided with practical baking, butchery and cheese-making skills, as well as increasing their knowledge of the science behind food production. There will also be modules in food anthropology and business.

The highly-acclaimed team of food practitioners teaching the courses is headed up by expert butcher Ray Smith, who is famed for his TV appearances alongside Hugh Fearnley Whittingstall at River Cottage. Other big names include master baker Emmanuel Hadjiandeou who has previously worked for The Savoy Hotel and Flour Power, and multi award-winning cheese-maker and technologist Val Bines.

For more information about both the diploma and short courses on offer visit www.schoolofartisanfood.org