COURSE CURRICULUM

The Artisan Food Production BSc (Hons) programme provides students with a balanced combination of practical artisan food-making skills, scientific knowledge, and business understanding across three years of study. In the first year, students are introduced to key areas of artisan food production, including artisan bread making, patisserie, viennoiserie, dairy production, food chemistry, and food raw materials. They also develop entrepreneurial and marketing knowledge relevant to artisan food businesses. During the second year, the course focuses on sustainability, business operations, and professional industry practices. Students study consumer nutrition and health, artisan business planning, finance, sustainable food production, and practical retail experience through modules such as The Artisan Shop. These modules help students understand both the commercial and ethical aspects of the food industry. In the final year, students deepen their scientific and managerial knowledge through subjects such as food biochemistry, product innovation, global food systems, and artisan food industry management. Students also complete a dissertation project that develops independent research and analytical skills. Throughout the programme, students explore the cultural significance of artisan foods while gaining insight into sustainable and ethical production methods. Overall, the course prepares graduates for careers in artisan food production, food business management, product development, and the wider sustainable food industry.