Nottingham Trent University

What you'll study

This Level 5 Foundation of Science focuses on the practical and technical skills required for small-scale and craft food production, combined with underpinning science and business modules. Teaching is workshop- and kitchen-based, supported by laboratory sessions and project work. Typical areas of study include:

• Artisan production techniques – hands-on modules covering baking, pastry, chocolate and confectionery, fermented products (bread, pickles, yoghurt), cured meats and dairy handling.
• Food science and technology – core principles such as food composition, microbiology, shelf life, preservation and processing methods relevant to artisan producers.
• Food safety and quality assurance – practical implementation of HACCP principles, hygiene, allergen management and regulatory requirements for food businesses.
• Product development and sensory analysis – formulation, recipe scaling, ingredient functionality and techniques for testing and improving product quality through sensory evaluation.
• Small business and enterprise skills – costing, labelling, marketing, supply chain basics and planning for start-up or micro-scale production units.
• Professional practice and project work – industry-linked projects, workplace learning or placements and a substantial practical or research project that integrates craft skills with technical knowledge.

The programme is typically delivered over two academic years with a mix of timetabled practical workshops, lectures, seminars and independent study. Assessment is through practical skills demonstrations, portfolios, written reports and project submissions.

Entry requirements

Applicants should normally hold a relevant Level 3 qualification such as A-levels, a BTEC Diploma, NVQ or an equivalent vocational qualification in food, hospitality, catering, or a related subject. Relevant work experience in food production, bakeries, kitchens or artisan food businesses is valued and mature applicants with appropriate experience are encouraged to apply.

Typical entry also includes basic literacy and numeracy requirements (for example GCSE English and maths at a standard equivalent level), and evidence of ability to work in practical food environments. Specific module prerequisites or assessments of practical skill may be used during selection; contact the admissions team for guidance if you are unsure about suitability.

Career prospects

Graduates leave prepared for hands-on roles in the artisan and small-scale food sector or for further study. Common career destinations include:

• Artisan baker, chocolatier, patissier or cheesemaker working in independent producers or specialist retail.
• Production or quality technician in small food manufacturers, micro-breweries, craft charcuterie or dairy units.
• Product development assistant for artisan brands, working on new recipes and small-batch scaling.
• Food business owner or manager running market stalls, cafés, micro-manufacturing units or direct-to-consumer operations.
• Progression to an honours degree (top-up) in food science, food technology or related subjects to access more technical or managerial roles.

The programme emphasises employable practical skills, business awareness and compliance with food safety legislation, which are highly relevant to local and regional food economies as well as national artisan food sectors.

Why study at Nottingham Trent University

Nottingham Trent University offers practice-led vocational programmes with strong links to employers in the food and hospitality sectors. The FdSc Artisan Food Production benefits from hands-on teaching in industry-standard kitchens, production workshops and laboratory sessions where students develop real-world craft and technical skills.

Students have access to an applied learning environment, guest lectures from practitioners, and support to source placements or live project partners. The University also provides student enterprise and business support for those who want to develop start-ups or market their own products.

Finally, the qualification is designed to articulate with further studies at honours level at NTU and elsewhere, giving clear pathways for students who wish to deepen their scientific or managerial expertise in the food sector.