School of Artisan Food

Cookery Course

Back in 2006 two of the School of Artisan Food’s directors decided to open an artisan bakery in the premises of the old fire station on the beautiful and rural Welbeck Estate in the middle of Sherwood Forest. Having designed two large wood-fired ovens, it seemed a perfect location to teach aspiring artisan bakers - it had been difficult to find bakers with the requisite skills. Other artisan producers on the estate became interested in the fine courtyard buildings, and the idea of creating a centre of excellence for learning in all aspects of artisan food production was born. The emphasis is on foods that ferment (bread, cheese, beer, dairy, charcuterie) and the teaching centres on the school’s training rooms, as well as using practical placements in existing and future artisan businesses. A not-for-profit company was set up, headed a board of people who are passionate about artisan food and who work both locally and nationally. The East Midlands Development Board kindly funded the first stage of capital works and the complete refurbishment of two thirds of the building started in February 2009 and will be finished in September 2009. In our first year we shall be offering short courses at all levels, and in our second, starting in 2010, we shall be offering a Foundation degree in Artisan Food.

About Us:

The School of Artisan Food exists to teach all aspects of artisan food production. It offers a unique opportunity for people of all skill levels to expand their knowledge through Demonstrations, short courses, and, from 2010, a Degree in Artisan Food.

Based in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire, the school is housed in a stunning former fire stables, dating back to 1850. Newly-refurbished training rooms are specially equipped for the teaching of bread-making, cheese-making, brewing, charcuterie and preserving. The environment is serene and inspiring, but very accessible. The School of Artisan Food is especially keen to provide opportunities for the local community as well as to teach enthusiasts, existing and aspiring producers and newcomers from further afield.

The school and its founders are passionate about good quality, wholesome food. They believe that communities are forged around food, and that knowing where food comes from and how to make it is a vital part of everybody’s culture, contributing to our health and well-being.

Courses
It’s all about food!
The course programme at The School of Artisan Food is designed to give people the opportunity to get back in touch with real, handmade food. These courses 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.
Degree Courses

The School of Artisan Food is unique in offering the UK's ONLY intensive career-orientated specialist undergraduate programme. Our degree course can be studied full-time, or we have a number of flexible arrangements to allow part-time or modular study. This unique degree course combines a wide range of practical studies and work-based training opportunities with strong theoretical and academic modules.

Applications for our degree course will open in September 2009 and the first intake of students will be September 2010. More details on our degree, including the accrediting university and details of fees will be available soon
Short Courses

From October 2009 we will offer a range of short courses

Our courses are designed for:

    * Existing practitioners who wish to develop their knowledge and skills
    * People who are interested in starting an artisan food enterprise
    * Enthusiastic amateurs
    * Absolute beginners

The school offers courses ranging from a full degree programme to half-day courses and demonstrations. We also offer practical short courses in a wide variety of subjects including:

    * Bakery and patisserie
    * Brewing
    * Butchery and charcuterie
    * Cheese and dairy
    * Pickling & preserves

The school also offers theoretical short courses as well as tailor-made courses for larger groups. Short course options range from half-day to intensive two-week summer schools.