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Why did you choose to study your course at NTU?

I had completed Foundation Applied Sciences at Northumbria but didn’t enjoy it so took a two year break and started working for the police in IT. I didn’t enjoy my 9-5 job, and I didn’t have bakery work experience, but I’d picked it up during COVID and so I wanted to see if it was something I would enjoy doing.  By coincidence, there was an Open Day for the Advanced Diploma and Foundation Degree on that week, so I attended that and then applied to do the Foundation Degree in Artisan Food Production.

What do you enjoy most about your course?

The people who teach here at the School of Artisan Food (SAF). All the tutors have got a lot of experience and I’ve enjoyed learning from them. I get on well with everyone in my group. Just being at SAF in general – it’s nice to have experienced it for 2 years.

How do you find your modules and what have you most enjoyed studying?

I think bread has definitely been my main enjoyment. I like all the practical stuff - I’m not as academically minded. I can do it, but it’s not the number one priority on my list. There’s nothing too challenging on the food sciences side. You can get quite a lot of hands-on learning, which is good for me, and it’s given me a core set of skills.

What do you think about the facilities available on your course and what do you use the most?

The facilities at SAF prepare you for what it’s like to work in a proper bakery. Obviously, it’s set up for teaching, but the equipment is the same.

Have you been involved in any placements, work experience or volunteering as part of your course? If so, what did you do and what did you achieve?

I started part-time at a bakery in February last year - I’d actually met my manager on a patisserie short course at SAF. Initially it was just a Sunday shift doing viennoiserie, then one of the bakers left in June and I started full-time. I’ve done a range of things, not just on viennoiserie and bread, but a full range of products.

Why would you recommend your course to someone considering studying it? 

The School of Artisan Food is a really good place to come and visit, even if you’re here for a short time, and it comes with a reputation that helps you get your foot in the door as they know you’ve properly trained. You can walk into a bakery and show those foundational skills, rather than learning from scratch. I didn’t think I’d get a job in bakery until after the course so I’m quite ahead of schedule. Studying this course shows an interest in the industry - something you’ve put time and effort into committing to.

What are your plans for after the course and how do you feel your course has/ will help you to achieve that goal?

I think I’ll just be doing the current job that I do for the foreseeable future and then I might end up moving around a few bakeries to pick up different skills from different people. It’s nice to learn different skills from different people – each bring new skills to the table.
I think I’d like to open a business of my own further down the line. The business modules are preparing me for that and what it might be like. I’d perhaps open a café rather than a bakery.

Any additional comments:

All the staff here are really lovely and make you feel really welcome and they’re a big part of the learning experience you have here. They help you to enjoy your time here.