Professional Certificate in Bakery Technology

Professional Certificate in Bakery Technology

Introduction
The Professional Certificate in Bakery Technology is particularly useful for bakery industry employees who have progressed within the industry without any formal qualifications or for those who have recently moved into the industry. The qualification develops learners' technical and work specific skills and knowledge so that they will enjoy career satisfaction, development and progression. Employers benefit from well motivated staff who are well equipped to progress within the business.

Course structure

• Bakery Science and Technology
  
  • Bakery chemistry
    
  • Bakery microbiology
    
  • Quality testing
    
  • Bakery product analysis
    

• Bakery Products Composition and Manufacture
  
  • Bakery products composition
    
  • Manufacture of bakery products
    
  • Functional ingredients
    
  • Biochemical and chemical changes during processing
    

• Bakery Processing and Engineering
  
  • Bakery processing techniques
    
  • Bakery process control and automation
    
  • Bakery process ancillary services
    
  • Efficiency of plant
    

Professional Certificate

• Each module is studied over a 12 week period. The learner is taught through a mix of face to face workshops at Reaseheath (2 days per module), on-line university resources and a personal Reaseheath tutor who visits the workplace on a regular basis. 80% of the work will take place in the home or workplace and 20% in a guided learning environment.
  

Course commencement

• September 2008, January 2009, April 2009

Fees

• £317 per module
  

Further study

• A professional certificate is a recognised Level 4 Higher Education qualification worth 60 credits. A Professional Certificate comprises 3 modules. It can be built upon to achieve a Foundation Degree in Food Chain Technology (240 credits) or an Honours Degree (360 credits).
  

Career Options

• This course is aimed at middle-management in production, technical, product development, engineering, quality and continuous improvement roles.
  

This course is validated by University of Chester