There is a proven need for food technologists with specialist bakery and/or patisserie backgrounds in industry. So whether you want to start your own business baking artisan breads, become a chocolatier or patissier, this course will give you the practical skills, technical ability and business knowledge you need to compete with advantage.
The bakery and patisserie industry offers a creative and highly competitive work environment. We have developed this course in consultation with industry experts to provide you with the high level of technical and operational skills needed to succeed at senior management level or as a business entrepreneur.
This course will focus on the technical and managerial skills needed to be successful in the industry, raising awareness of entrepreneurship and providing experience in a broad range of baking and patisserie processes.
Why should I choose this course?
- You will be introduced to the science and technology of bakery and patisserie and understand their nutritional contribution to a balanced diet.
- You will learn about managing a confectionery business for profit by studying areas such as quality assurance and how to start your own enterprise.
- You will participate in creative study skills to help you perform well in the academic aspects of this course.
- You will get the chance to work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.
- We have fantastic links with a variety of bakery and confectionery industries, which means a wealth of opportunities for students with regards to guest lecturers, industry research, work placements and visits.
Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day.
Take a look around some of our baking and product development laboratories, all of which include specialist equipment such as large planetary machines, industrial ovens, Spiral and high-speed mixers, chocolate tempering and enrobing equipment, rack and deck ovens and retarder provers. Our Food Science and Innovation Suite will also play a key role in your studies.
Teaching & assessment
Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 23 teaching contact hours each semester made up as follows:
- Large group teaching - 4 hours of lectures in lecture rooms and classrooms for theory lessons
- Practical science & hygiene - 4 hours working in the Food Science & Innovation Suite
- Practical bakery session - 10 hour of teaching in practical bread / patisserie environments for skills development and realistic working practice
- Continual Professional Development CPD - 2 hours of specialist skills teaching to assist the decorative work for the confectionery module. Tutorials: 1-2 hours of individual, group and academic tutorials per week.
- Academic Success - 1 hour per week across a range of topics
In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.
120 hours of work placement are required each year.
Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including practical innovative project work and assessment.
An estimated breakdown of the assessment for this course is as follows:
- Coursework - 70%
- Practical assessment - 23%
- Written examinations - 7%
Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
Bakery and Patisserie Technology BSc (Hons)
Tariff: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent BTEC qualifications.
Bakery and Patisserie Technology FdSc
Tariff: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent BTEC qualifications.
Non-tariff: Non UCAS-Tariff based Level 3 qualifications are also considered for entry.
Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to UCB. To apply, you must have a minimum of 3 years’ relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education. For further details please contact Admissions.
Find out more information on tariff entry requirements for 2018/19 entry.
For entry requirements for EU and international students, please visit the Country Specific Information page.
Students joining the course with no experience can attend a one week induction to basic science, dough and chocolate tempering.
UCAS Tariff calculator
You can use our calculator below to convert your predicted/achieved grades into UCAS Tariff points.
If your total predicted/achieved points do not meet those outlined above or your qualification(s) do not appear on the UCAS Tariff please contact the admissions directly on 0121 604 1040 or email firstname.lastname@example.org
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FdSc students will study modules for years 1 and 2. Upon successful completion FdSc students will have the option of progressing onto the final year.
You are required to undertake a period of work experience during Years 1 and 2 of this course (there is no work experience requirement for Year 3).
This can be completed as a block or as a certain amount of hours alongside your studies. A minimum of three weeks (or 120 hours) must be completed in your first and second year. This will allow you to gain valuable experience and insight within a realistic work environment, apply theory to practice and gain useful information for future coursework.
These placements are unpaid and assistance will be given from specialist bakery staff and placement tutors to identify suitable employers.
If you choose to complete a work placement, you will be supported by our highly experienced hired@UCB staff members who organise presentations and meetings with employers to help you identify the kind of placement you want. Whether your ideal work environment is overseas or somewhere in the UK, there is an extensive choice available.
At UCB, we understand the importance of work placements within academic study, and our employer contacts say they give preference to students with qualifications who also have experience within the field.
If you are successful on your placement, there are additional opportunities available – such as recommendation for industry-supported mentoring schemes to guide you through your future career.
Graduates from this course could progress in the industry to successful careers in artisan bakery, confectionery and chocolate, food technology, new product development, technical management or quality assurance.
Graduating with this degree will enable you to pursue a career in:
- Specialist food production
- Bakery or patisserie
- Food production
- Food safety
hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills.
Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises of specialist staff with knowledge and experience of:
- Careers advice and guidance
- Placements, work experience and volunteering
- Employer engagement
- Part-time and seasonal work
- Internships, apprenticeships and traineeships
- Graduate schemes and alumni support
- Unitemps – UCB's recruitment agency
Find out more about hired@UCB services.
Read what our current students and alumni love about UCB and how we helped them begin their career in industry.
Bakery and Patisserie Technology
Bakery and Patisserie Technology
Bakery and Patisserie Technology