Bakery and Patisserie Technology BSc (Hons) / FdSc

University College Birmingham

Bachelor's degree

In Birmingham

£ 9,250 VAT inc.

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Description

  • Type

    Bachelor's degree

  • Location

    Birmingham

  • Duration

    3 Years

Have you got a passion for baking? Do you dream of becoming a chocolatier or patissier, or even starting your own baking business? From making artisan breads to working as a bakery technologist, our Bakery and Patisserie Technology degree will give you the skills and knowledge for a range of careers to help you flourish in this creative and highly competitive industry.

Developed in consultation with industry experts, our long-established bakery degree course will help you hone your practical skills and technical abilities, as well as giving you the business knowledge you need to compete. Learning in our industry standard bakeries and state-of-the-art Food Science and Innovation Suite, not only will you develop a strong scientific and technological understanding of the core processes involved in the baking industry, but also the managerial skills to help you succeed in senior management or as an entrepreneur.

You will be encouraged to boost your work-ready skills and experience on a work placement, with opportunities ranging from working with small artisan businesses to larger food producers and ingredient manufacturers. You will also benefit from our fantastic connections with major organisations in the bakery and confectionery industries, offering a wide variety of industry-related visits, guest lectures and further work opportunities.

Facilities

Location

Start date

Birmingham (West Midlands)
See map
Summer Row, B3 1JB

Start date

On request

About this course

Career opportunities
The example roles and salaries below are intended as a guide only.

Product/process development scientist
Artisan baker
Cake decorator
Development technologist (bakery & patisserie)
Bakery manager
Quality control (QC) technician (bakery)

Entry requirements
Bakery and Patisserie Technology BSc (Hons)

A-levels: An A-level grade profile of CCC-CDD.

BTEC: A BTEC grade profile of MMM-MMP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 96-80 UCAS Tariff points will be required.

Access to Higher Education Diploma: 96-80 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.

PRACTICAL APPLICATION – Develop your hands-on skills on work placement as well as learning in our bakeries and our cutting-edge Food Science and Innovation Suite
INDUSTRY APPROVED – We have a close working relationship with the Worshipful Company of Bakers, ensuring our course features the latest industry techniques and developments
COMPETITIONS – Take on the opportunity to showcase your talent in contests such as the Alliance for Bakery Students and Trainees’ (ABST) annual competition
ENRICHMENT – From Callebaut and Mondelēz to Délifrance and DuPont/Danisco, our industry partnerships offer you a wealth of opportunities for guest lectures, research, placements and visits

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Reviews

This centre's achievements

2018

All courses are up to date

The average rating is higher than 3.7

More than 50 reviews in the last 12 months

This centre has featured on Emagister for 14 years

Subjects

  • Options
  • Technology
  • Industry
  • Patisserie
  • Production
  • Introduction
  • Diet and nutrition
  • Advanced Confectionery
  • Quality Assurance
  • Food Technology

Course programme

Course breakdown

Students on the FdSc have the option of progressing onto the final year upon completion of the foundation degree.

YEAR 1

Core Modules
  • Artisan Bread - Production and Appraisal
  • Bakery and Confectionery Science
  • Food Safety and Hygiene
  • Introduction to Patisserie
  • Specialist Confectionery
  • Choose 1 optional module
  • Diet and Nutrition
  • Managing for Profit
YEAR 2

Core Modules
  • Advanced Confectionery and Chocolate
  • Contemporary Bread Production
  • Contemporary Patisserie
  • Food Production Management
  • Quality Assurance
  • Choose 1 optional module
  • Enterprise Start-up Studies
  • Food Product Design Development
YEAR 3

Core Modules
  • Bakery and Patisserie Ingredient Functionality
  • Current Issues in Food and Nutrition
  • Food Supply and Sustainability
  • Food Technology
  • Choose 1 optional module
  • Applied Food Project
  • Research Project
Teaching and assessment

Teaching

In light of COVID-19, we have made some changes to the way we deliver our teaching. We are continually following the guidelines and measures put in place by the UK Government to ensure our students and staff are safe on campus, whilst remaining committed to providing high-quality education. The information below explains how teaching will take place in semester 2 (or semester 1 for those joining us in January) for each level/year of this course.
  • Level 4
  • Level 5
  • Level 6
Assessment

Estimated breakdown of assessment for this degree course:
  • Coursework – 70%
  • Practical assessment – 23%
  • Written examinations – 7%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Additional information

Tuition fees

UK/EU students

If you are a UK/EU student enrolling on a full-time foundation degree or a BA/BSc in 2020/21, your fee for this academic year will be £9,250 per each full year. A half year tuition fee is £4,625. UK/EU students do not pay tuition fees for any placement periods.

International students

If you are an international student enrolling on a a full-time foundation degree or a BA/BSc in 2020/21, your fee for this academic year will be £11,500 per year.

If you complete a placement year, there will be an administration fee of £500 for a full year, or £250 for a half-year placement.

See related categories

Bakery and Patisserie Technology BSc (Hons) / FdSc

£ 9,250 VAT inc.

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