BAKERY AND PATISSERIE TECHNOLOGY

BSc (Hons) Top-up

Accredited by University College Birmingham

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Course Award

BSc (Hons)

Duration

1 year FT

UCAS Code

DN6H

Entry

September (2021)

Fees

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College of Food and Hospitality Management

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Saturday 28 November 2020

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Study in on-site baking and product development laboratories

Gain unique access to industry professionals and national competitions

Do you have aspirations to start your own baking business, or perhaps become a chocolatier or patissier? If you have a background in baking and want to continue developing your skills and knowledge for a range of roles in the industry, our Bakery and Patisserie Technology top-up degree course will help you to further pursue your career ambitions.

This course is designed for anyone who has previously studied a relevant subject (up to Level 5) and will enhance your understanding of practical bakery subjects, while also focusing on the technical and managerial skills required to be successful in the industry. You will critically evaluate technology and current food nutrition trends related to bakery and patisserie products.

Our bakery top-up course provides a unique opportunity for you to research a live project with industry support. You will also have access to our industry standard bakeries and kitchen facilities on campus, as well as our state-of-the-art Food Science and Innovation Suite, helping you to boost your scientific and technological understanding of the baking industry. What’s more, our fantastic connections with major bakery and confectionery organisations will provide you with a range of industry-related visits, expert guest lectures and further work opportunities.

Why should I choose this course?

PRACTICAL APPLICATION – Apply your practical skills studying in our bakeries and our state-of-the-art Food Science and Innovation Suite, as well as researching a live project
ENRICHMENT – Our excellent industry links provide you with a range of opportunities for guest lectures, industry research, work placements and visits
EXPERT TUITION – Learn from highly-specialised lecturers with a wealth of experience, ranging from fine confectionery to artisan breads and industrial bread production

Our facilities

University College Birmingham is renowned for its outstanding food industry training facilities. Students on our bakery courses have access to our own on-site baking and product development laboratories and our multi-million pound, state-of-the-art Food Science and Innovation Suite.

Our on-site baking and product development laboratories host equipment such as high-speed pressure/vacuum mixers, specialist equipment for chocolate production and dough and flour rheology testing equipment

Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside a cutting-edge development kitchen and bespoke sensory evaluation room

Our Cakes and Bakes shop on campus sells a wide range of bread and baked goods made by our students

Course breakdown

Modules

Core Modules

Bakery and Patisserie Ingredient Functionality

Key functional bakery and patisserie ingredients are investigated by producing samples and using analytical science to understand and justify their role in baked goods.

Current Issues in Food and Nutrition

You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.

Food Supply and Sustainability

You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.

Food Technology

You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.

Plus project:

Research Project

You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.

The modules listed above for this course are regularly reviewed to ensure they are up to date and informed by industry as well as the latest teaching methods. On occasion, we may need to make unexpected changes to modules – if this occurs, we will contact all offer holders as soon as possible.

Entry requirements

Academic: A relevant HND or a foundation degree in the area of baking with 240 credits.

If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can call us on 0121 604 1040 or email direct@ucb.ac.uk

EU/international students

Academic: European and International qualifications studied in a relevant subject matter will also be considered. Applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer).

If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can call us on 0121 604 1040 or send an email:

EU: euadmissions@ucb.ac.uk

International: International@ucb.ac.uk

Key information

Teaching and assessment

Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.

Teaching

Example of a typical teaching week (up to 8 contact hours):

Large group teaching – 3 hours
Tutorials – 1-2 hours
Continual Professional Development (CPD) – 2 hours
Academic success – 1 hour
Practical science and technology
Live project

You will also need to commit around 20 hours per week for individual study time.

Assessment

Estimated breakdown of assessment for this degree course:

Coursework – 50%
Practical assessment – 50%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Uniform and kit costs

This course requires a uniform costing approximately £50, depending on the items you purchase. (Prices are subject to change each year – exact costs and information on how to order required items will be provided to you prior to enrolment.)

Kick-Start

As a new student studying this degree full-time, you will receive £300 per year via our Kick-Start Scheme (eligibility criteria applies). This 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.

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.

70%

of graduate employers say relevant experience is essential to getting a job with them

Work placements

Work placements are vital for gaining real-life experience and for building your confidence and skills before you finish your course – and they may even lead to a job when you graduate. Our hired@UCB team can help find the ideal placement for you.

We encourage students on our BSc Bakery and Patisserie Technology top-up course to gain work experience throughout your studies.

Work alongside experts in your sector

A snapshot of some of the employers we have worked with:

Mondelēz (Birmingham)
Edgbaston Boutique Hotel (Birmingham)
Hyatt Hotel (Birmingham)
The Ritz (London)
Bettys Café Tea Room (Harrogate)
Slattery (Manchester)

While I was at university, I won ‘Rising Star’ at the 2019 Baking Industry Awards and Callebaut’s ‘Make it Special’ competition, and was a finalist for Le Cordon Bleu's UK Scholarship Award - things I never would have thought possible. My studies helped me to get into all these wonderful opportunities.

Megan Roberts Bakery and Patisserie Technology BSc (Hons)