Skip navigation
Artisan Food Production at Nottingham Trent University - UCAS

Course summary

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.

Modules

Year One - Introduction to Artisan Bread - Patisserie and Viennoiserie - Artisan Dairy Production - Food Chemistry - Artisan Business Entrepreneurship and Marketing - Food Raw Materials Year Two - Consumer Nutrition and Health - Artisan Business Operations and Finance - Artisan Business Planning - Food Industry Professional Practice - Sustainable Food Production - The Artisan Shop Final year - Dissertation - Food Biochemistry - Product Innovation - Global Food Systems and Culture - Artisan Food Industry Management Full module descriptions and details can be found on the course page on the NTU website.


How to apply

Application codes

Course code:
D89Z
Institution code:
N91
Campus name:
Brackenhurst Campus
Campus code:
3

Points of entry

The following entry points are available for this course:

  • Year 1

Entry requirements

Qualification requirements

A lower offer may be made based on a range of factors, including your background (such as where you live and the school or college you attended), your experiences and individual circumstances (you may have been in care, for example). This is called a contextual offer and we get data from UCAS to make these decisions. NTU offers a student experience like no other, and this approach helps us to find students who have the potential to succeed here, but may have faced barriers that can make it more difficult to access university. We also consider equivalent qualifications and combinations. Please contact Nottingham Trent University Admissions team for further information.


Student Outcomes

Operated by the Office for Students
81%
Employment after 15 months (Most common jobs)
94%
Go onto work and study

The number of student respondents and response rates can be important in interpreting the data – it is important to note your experience may be different from theirs. This data will be based on the subject area rather than the specific course. Read more about this data on the Discover Uni website.

Fees and funding

Tuition fees

England £9250 Year 1
Northern Ireland £9250 Year 1
Scotland £9250 Year 1
Wales £9250 Year 1
EU £17150 Year 1
International £17150 Year 1

Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .

Additional fee information

Tuition fees are payable for each year that you are at University. The level of tuition fees for the second and subsequent years of your undergraduate course may increase in line with inflation and as specified by the UK government.

Provider information

Visit our website

Nottingham Trent University
50 Shakespeare Street
Nottingham
NG1 4FQ


Clearing contact details

Online Enquiry Form
Clearing Team

0115 8486000

Course Clearing information

Additional information

Our Clearing Hotline is opening hours are: Monday to Thursday 0930-1630; Friday 0930-1600 From 15 August we have extended opening hours: Thursday 15 August 0800 - 1900 Friday 16 August 0800 - 1900 Saturday 17 August 0900 - 1700 Sunday 18 August 1000 - 1400 Monday 19 August - Friday 23 August 0900-1700


Course contact details

Online Enquiry Form
Enquiries Team

+44 (0) 115 848 4200

Artisan Food Production at Nottingham Trent University - UCAS