Baking Technology Management FdSc Foundation Degree

Modules

You will be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams.

Overall the course is 53% assessed by coursework; 33% assessed by practical exam; and 14% by written exam.

• Bakery food science
• Bread, theory and analysis of production management
• Bakery safety, health and safety and HR management
• Technology of flour confectionery
• Research methodology
• Chocolate production, computer labelling and packaging

• Advanced bread technology
• Creative confectionery
• Artisan chocolate
• Advanced research, methodology and statistics
• Product design, development, packaging, labelling and plant layout
• Business leadership, financial management and organisation