of graduate employers say relevant experience is essential to getting a job with them
Why should I choose this course?
- PRACTICAL APPLICATION – Develop your hands-on skills on work placement as well as learning in our bakeries and our cutting-edge Food Science and Innovation Suite
- INDUSTRY APPROVED – We have a close working relationship with the Worshipful Company of Bakers, ensuring our course features the latest industry techniques and developments
- COMPETITIONS – Take on the opportunity to showcase your talent in contests such as the Alliance for Bakery Students and Trainees’ (ABST) annual competition
- ENRICHMENT – From Callebaut and Mondelēz to Délifrance and DuPont/Danisco, our industry partnerships offer you a wealth of opportunities for guest lectures, research, placements and visits
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
Students on the FdSc have the option of progressing onto the final year upon completion of the foundation degree.
- Year 1
- Year 2
- Year 3
Artisan Bread - Production and Appraisal
The production of Artisan bread products, developing the hands on production skills and analysing the technical aspects of producing a number of different fermentation and dough development styles within the sector.
Bakery and Confectionery Science
This module will provide students with an Introduction to bakery science in terms of both cereal science and finished products. Principles of the core food molecules (proteins, fats, and carbohydrates) and specific processes such as fermentation and raising agents will be described using bread, cakes, biscuits and pastry as examples.
Food Safety and Hygiene
This module provides students with an introduction.to the main food hygiene theories and practices, In particular, current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP, students will learn how to devise and implement such a system. There will be a series of practical sessions to demonstrate the theory.
Introduction to Patisserie
You will develop skills required to produce a range of patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. This module also provides the opportunity to explore history and origin of patisserie products and how they have become classic desserts.
You will be encouraged to develop your specialist confectionery skills whilst gaining a deeper understanding of how ingredients work together in order to form specific products. A main focus of this module will be the examination of specialist ingredients such as flour, sugar confectionery and chocolate.
Choose 1 optional module
Diet and Nutrition
You will learn about human nutrition including energy balance as well as individual nutrients, deficiency and toxicity issues. Health-related problems associated with diet will be examined. You will also consider special diets with regards to allergens and intolerances, medical conditions and the dietary impacts of religious, cultural and moral beliefs.
Managing for Profit
You will be provided with a basic understanding of the factors that can affect profit in the food and bakery industries. This module integrates three core areas: finance, organisational behaviour and marketing, highlighting the key theories and models as well as giving you the opportunity to work on current industry scenarios.
Advanced Confectionery and Chocolate
The bakery and confectionery world are, at present, in vogue. This module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to a range of patisserie products for the luxury market to align both practical and academic attributes to enhance employability.
Contemporary Bread Production
The contemporary bread production modules allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailors' shelves. Where possible, automated food manufacture process is replicated by the students in the UCB bakery suite.
This module is designed to provide the students with an introduction to all the essential elements of professional pastry production, including working with tempered chocolate and boiled sugar. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments.
Food Production Management
Ethical and financial pressures are driving the food industry to adopt cost-focused and environmentally responsible processes. You will learn about the key aspects of management and control in food production as well as the responsibilities and challenges facing food production managers. You will also explore customer buying behaviour and the type of market the food production unit will serve.
Why not become a control freak? This module will provide students with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality. There will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop student's insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought after wide and varied careers.
Choose 1 optional module
Enterprise Start-up Studies
This module provides an insight into the key issues a new business needs to consider before starting up the enterprise. Emphasis is placed on students undertaking research into such areas as market trends, target audience, location analysis and resource requirements, in order to justify the customer demand and feasibility of their product/service. This module also provides an insight into the marketing communiction tools a new business employs in order to showcase their product/service to their target audience/s.
Food Product Design Development
Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module has a strong industry focus and you will be able to participate in a real life development opportunity. You will also study the theories of product development strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.
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.
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.
Choose 1 optional module
Applied Food Project
You will be required develop a new product with a 6,000 article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.
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.
Bakery and Patisserie Technology BSc (Hons)
A-levels: An A-level grade profile of CCC-CDD.
BTEC: A BTEC grade profile of MMM-MMP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 96-80 UCAS Tariff points will be required.
Access to Higher Education Diploma: 96-80 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.
Bakery and Patisserie Technology FdSc
A-levels: An A-level grade profile of CD-DD.
BTEC: A BTEC grade profile of PPP-PP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 56-32 UCAS Tariff points will be required.
Access to Higher Education Diploma: 56-32 UCAS Tariff points.
Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry. Please contact email@example.com to check your eligibility.
Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to University College Birmingham. 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.
For entry requirements for EU and international students, please visit the Country Specific Information page.
Students joining this course with no experience can attend a one-week induction to basic science, dough and chocolate tempering.
Teaching and assessment
In light of COVID-19, we have made some changes to the way we deliver our teaching. We are continually following the guidelines and measures put in place by the UK Government to ensure our students and staff are safe on campus, whilst remaining committed to providing high-quality education. The information below explains how teaching will take place in semester 2 (or semester 1 for those joining us in January) for each level/year of this course.
Estimated breakdown of assessment for this degree course:
- Coursework – 70%
- Practical assessment – 23%
- Written examinations – 7%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
Uniform and kit costs
This course requires a uniform and kit costing approximately £300-£325, 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.)
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.
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.
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.
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.
Our FdSc and BSc Bakery and Patisserie Technology courses both feature 120 hours of work experience during years 1 and 2.
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.
The example roles and salaries below are intended as a guide only.
Product/process development scientist
Average salary: £32,000 - £40,000
Average Salary: £26,875
Average Salary: £18,500
Development technologist (bakery & patisserie)
Average Salary: £27,335
Average Salary: £24,072
Quality control (QC) technician (bakery)
Average Salary: £20,470
We are here to support your career goals every step of the way.