Bakery and Patisserie Technology BSc (Hons) / FdSc

Overview (NV)

BSc (Hons)

Course length
3 years full-time
UCAS code
DN6H
Fees (Home/EU)
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Fees (International)
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FdSc

Course length
2 years full-time
UCAS code
DN6D
Fees (Home/EU)
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Fees (International)
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Overview

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. 

There is a proven need for food technologists with specialist bakery and/or patisserie backgrounds in industry. 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.

You are encouraged to undertake a three-week work placement to enhance your studies and develop your work-ready skills. This might be with small artisan businesses or larger food producers.

Students studying the FdSc will have the option of progressing onto the final year of the BSc (Hons).

What our staff and students say


Why choose this course?

  • Placement experience - You’ll go on a work placement to experience the industry first-hand and gain the essential experience you need to boost your employability
  • Cutting-edge technology - 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
  • Employment edge – We have a close working relationship with the Worshipful Company of Bakers and UCB is a member of The National Skills Academy for Food and Drink. This ensures our course features the latest techniques and developments used in the industry
  • Practical application - Partnerships with industry provide students with the opportunity to showcase their talent in competitions
  • Access to industry – We have fantastic partnerships with a variety of bakery and confectionery industries, including Callebaut, Fermex, Mondelēz, Délifrance, Heygates, DuPont/Danisco, British Society of Baking, and Alliance for Bakery Students and Trainees, which means a wealth of opportunities for students with regards to guest lecturers, industry research, work placements and visits

Course-specific facilities

We have our own on-site baking and product development laboratories, all of which are resourced with specialist equipment such as:

  • Spiral mixers
  • High speed pressure/vacuum mixers
  • Digital imaging equipment
  • Laser volume measuring equipment
  • Dough and flour rheology testing equipment
  • Industrial ovens/retarder provers-
  • Specialist equipment for chocolate production

In addition to these facilities, our multi-million pound, state-of-the-art Food Science and Innovation Suite comprises two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities.

Take a look around some of our baking and product development laboratories.

Uniform and kit costs

This course incurs additional costs for uniform and kit. The approximate cost is £307-£316, depending on the particular items you purchase. Please also be aware that prices are subject to change each year. Exact costs, as well as information on how to order the required items, will be provided prior to enrolment.

Kick-start scheme

As a new student studying this degree full-time, you will receive £300 per year via our Kick-Start Scheme (eligibility criteria applies). The scheme will support your studies and future career by contributing to course-related materials, uniform or selected items on campus. You might even qualify for an additional £500 per year.

Open days

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.  

Teaching & Assessment (NV)

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

Individual study   

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.

Work placement

120 hours of work placement are required each year.

Assessment

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.

Entry Requirements (NV)

Entry requirements

Bakery and Patisserie Technology BSc (Hons)

A Level: An A level grade profile of CCC

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

Tariff: Other Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required.

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

Bakery and Patisserie Technology FdSc

A Level: An A level grade profile of CD

BTEC: A BTEC grade profile of PPP, this can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

Tariff: Other Level 3 qualifications are accepted at UCB for entrance, a minimum of 56 UCAS Tariff points will be required for entrance.

Access to Higher Education Diploma: 56 UCAS Tariff points

Non-tariff: Non-UCAS Tariff based Level 3 qualifications are also considered for entry please contact admissions@ucb.ac.uk to check your eligibility.

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 2019/20 entry.

EU/international students

For entry requirements for EU and international students, please visit the Country Specific Information page.

Bridging courses

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 admissions@ucb.ac.uk 

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Qualification Grade Points
Total
Modules (NV)

Modules

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.

Year 1

Artisan Bread - Production and Appraisal Bakery and Confectionery Science Food Safety and Hygiene Specialist Confectionery Introduction to Patisserie
Options:

Year 2

Advanced Confectionery and Chocolate Contemporary Bread Production Contemporary Patisserie Food Production Management Quality Assurance
Options:

Year 3

Options:
  Please note
The modules listed on the website for this course are regularly reviewed to ensure they are up-to-date and informed by industry as well as the latest teaching methods. Unless otherwise stated, the modules listed above for this course are for students starting in the academic year 2020/21. On occasion, we may need to make unexpected changes to modules and if this occurs, we will contact all offer holders as soon as possible.
Placements (NV)

Work placement

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.

What our employers say

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. Our hired@UCB team will assist you in finding a placement that gives you the relevant experience to support your future career plans.    

 

 

If you do well on your placement, there are additional opportunities available such as recommendation for industry-supported mentoring schemes to guide you through your future career.

Employability (NV)

Graduate careers

This course is an ideal qualification for those who want a career in the bakery and confectionery industry. It will also provide an excellent foundation for those who wish to start their own business. Graduates from this course will be able to work in a wide range of organisations including:

  • Artisan bakery
  • Confectionery and chocolate
  • Food technology
  • New product development
  • Technical management or quality assurance
  • Specialist food production
  • Bakery or patisserie

It will be possible for you to enter a wide variety of job roles, for example:

  • Specialist food production
  • Bakery or patisserie
  • Food production
  • Food safety

Successful graduates may choose to continue with further postgraduate studies. UCB offer a range of postgraduate degrees and you may be eligible for a postgraduate loan.

hired@UCB

hired@UCB is our 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, the hired@UCB team comprises specialist and qualified staff with knowledge and experience of:

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Employer engagement
  • Part-time and seasonal work
  • Internships and apprenticeships
  • Graduate schemes and alumni support
  • Unitemps - UCB's recruitment agency 

Find out more about hired@UCB services.

 

 

Profiles (NV)

Student profiles

Read what our current students and alumni love about UCB and how we helped them begin their career in industry.

 

Emily Hughes

Emily Hughes

Bakery and Patisserie Technology

Read more

William Bowen main

William Bowen

Bakery and Patisserie Technology

Read more

Megan Roberts

Megan Roberts

Bakery and Patisserie Technology

Read more

Unistats Data (NV)
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