UCB’s first intake of Bakery and Confectionery Technology students have started working in the University’s bakeries on a new foundation degree.
Two groups of budding bakers launched into learning the skills and techniques required for baking professionals. One group started their studies on artisan bread-making whilst the other group are honing their confectionery and decorating skills.
The FdSc course also includes research into diet and nutrition, working with chocolate and looking into the key issues required to set up and run a successful small business.
Dawn Gemmell, Assistant Dean of the College of Food at UCB, said: “The bakery industry is highly competitive and our FdSc Bakery and Technology course allows students to develop their skills to a high level and gain experience that will make them stand out from the crowd when the begin their career.”
UCB is developing a new BSc (Hons) Bakery and Confectionery Technology degree on to which the FdSc students can progress.
Quotes from new students:
