Introduction to Artisan Bread (20 credits)

Through a mixture of theory and practical bread making sessions, develop your understanding of the fermentation process and critical key stages to bread making. You’ll also learn about recipe formulation, and raw bread material function in fermented baking.

Patisserie and Viennoiserie (20 credits)

Gain a knowledge of the ingredients, artisan production methods, baking techniques, and vocabulary associated with artisan patisserie and viennoiserie. This module will also equip you with the necessary technical skills needed to produce a variety of different artisan products.

Artisan Dairy Production (20 credits)

This module will provide a background to the UK dairy industry. You will gain an in-depth knowledge of the production of dairy products, including a range of cheese types and undertake practical sessions to manufacture hard and soft cheeses, cream, butter, yoghurt and ice cream.

Food Chemistry (20 credits)

Understand the key scientific principles relevant to food science, including the constituents of food and the effects these have on both their properties and functions. You’ll also develop the skills necessary to undertake simple laboratory analysis of food and interpret the data.

Artisan Business Entrepreneurship and Marketing (20 credits)

Gain the skills needed to plan an independent artisan business, including an overview of the key choices facing a start-up business, and developing a realistic marketing proposition for an artisan food business. You’ll also explore sustainability, ethical and health issues relating to food production, consumption and quality, and how this relates to producers.

Food Raw Materials (20 credits)

Understand the different attributes of a range of food raw materials and evaluate how agricultural practices affect their quality. The module also covers raw material supply chain management procedures, and how primary production is manipulated to modify characteristics of raw materials.

Consumer Nutrition and Health (20 credits)

Gain an understanding of human nutrition and the ability to analyse foods for macronutrients associated with nutrition and allergies. Throughout this module, you’ll also learn how consumer nutrition needs and trends affect product development, processing and packaging

Artisan Business Operations and Finance (20 credits)

This module will provide you with the tools needed to operate an independent artisan business and understand the associated finance including feasibility, and start-up options.

Artisan Business Planning (20 credits)

Learn how to develop a financially robust business plan for an artisan start-up and pitch to investors. You’ll gain an understanding of return on investment and its application in business planning, and risk management within an artisan food business.

Food Industry Professional Practice (20 credits)

Throughout this module you'll develop a portfolio and professional social media profile. You’ll also be given support with your continuing professional development, and engage with our university employability team to improve your future graduate work prospects.

Sustainable Food Production (20 credits)

Discuss the challenges, problems and benefits related to the sustainability of food production and food supply chains. You'll also identify and evaluate methods by which the environmental impact of the food industry can be minimised.

The Artisan Shop (20 credits)

In this module you'll work on a real-life industry brief and create a concept for a new product in an existing artisan business. You'll take into account the location of the business, the current market, customer demographics, existing product range and develop a proposal that complements the current offering.

Food Biochemistry (20 credits)

Study the biochemical aspects of food processing, both beneficial (e.g. fermentation processes) and detrimental (e.g. food spoilage). Genetically modified (GM) crops and microbes will also be explored.

Product Innovation (20 credits)

Working in a team, you'll address all the stages involved in the development of a new food product, from concept to retail. You'll develop your own understanding of the constraints within which new food product development takes place.

Global Food Systems and Culture (20 credits)

Explore food in terms of its role within society and the cultural practices involved in producing, preparing, consuming and talking about food. You'll examine food cultures from around the world and compare them with those in the UK. You'll also develop an understanding of the international food chain and how artisan producers fit into the global food system.

Artisan Food Industry Management (20 credits)

Develop your management skills and examine management issues of particular relevance to the food industry. You'll also look at the commercial and political environment in which the industry operates and the integrated nature of the supply chain.

Dissertation (40 credits)

Carry out independent research under supervision. Focus on your own area of interest within the food industry.