Simon Manton

After completing Level 2 and 3 Professional Cookery courses at University College Birmingham, I worked in Rick Stein's patisserie in Cornwall where I gained knowledge of artisan production methods for confectionery products. I then worked across a number of independent and artisan bakeries across Gloucestershire and Solihull before opening my own artisan bakery called Manton's.

I began teaching at University College Birmingham where I have taught Levels 1, 2, and 3 Bakery students, and Level 4 students on the Bakery and Patisserie Technology Foundation Degree.

• Specialist Confectionery (Level 4)
• Introduction to Patisserie (Level 4)

Regular work placements in industry to ensure my skills and knowledge are up to date.

Working towards a Level 5 degree in Bakery and Patisserie Technology.