BAKERY AND PATISSERIE TECHNOLOGY

BSc (Hons) / FdSc

Accredited by University College Birmingham

Choose Award
Duration

3 years full-time

UCAS Code

DN6H

Placement

120 hours of work placement

Entry

September

Fees

View Fees

College of Food and Hospitality Management
Choose Award
Duration

2 years full-time

UCAS Code

DN6D

Placement

Opportunities available

Entry

September

Fees

View Fees

College of Food and Hospitality Management
Discover more at our next open day

Saturday 03 October 2020

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Study in our on-site baking and product development laboratories

Gain unique access to industry professionals and national competitions

Have you got a passion for baking? Do you dream of becoming a chocolatier or patissier, or even starting your own baking business? From making artisan breads to working as a bakery technologist, our Bakery and Patisserie Technology degree will give you the skills and knowledge for a range of careers to help you flourish in this creative and highly competitive industry.

Developed in consultation with industry experts, our long-established bakery degree course will help you hone your practical skills and technical abilities, as well as giving you the business knowledge you need to compete. Learning in our industry standard bakeries and state-of-the-art Food Science and Innovation Suite, not only will you develop a strong scientific and technological understanding of the core processes involved in the baking industry, but also the managerial skills to help you succeed in senior management or as an entrepreneur.

You will be encouraged to boost your work-ready skills and experience on a work placement, with opportunities ranging from working with small artisan businesses to larger food producers and ingredient manufacturers. You will also benefit from our fantastic connections with major organisations in the bakery and confectionery industries, offering a wide variety of industry-related visits, guest lectures and further work opportunities.

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

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.

Course breakdown

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

Core Modules

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.

Specialist Confectionery

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.

Core Modules

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.

Contemporary Patisserie

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.

Quality Assurance

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 will has a strong practical focus and with an industry led project you will be able to participate in a real life development opportunity. Alongside the practical element you will also study the theories of product development, and strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.

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.

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.

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

Bakery and Patisserie Technology BSc (Hons)

A-levels: 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 for entry. A minimum of 96 UCAS Tariff points will be required.

Access to Higher Education Diploma96 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.

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 for entry. A minimum of 56 UCAS Tariff points will be required.

Access to Higher Education Diploma56 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 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.

EU/international students

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

Bridging courses

Students joining this course with no experience can attend a one-week induction to basic science, dough and chocolate tempering.

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 23 contact hours):

  • Large group teaching – 4 hours
  • Practical bakery session – 10 hours
  • Practical science and hygiene – 4 hours
  • Tutorials – 1-2 hours
  • Continual Professional Development (CPD) – 2 hours
  • Academic success – 1 hour

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 – 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.)

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, your tuition fee would be £500 for a full year (£250 for half year placement).

Percentage
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.

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.

Megan Roberts Bakery and Patisserie Technology BSc (Hons)

Career opportunities

Product/process development scientist

Average Salary: £36,000

Artisan baker

Average Salary: £26,875

Cake decorator

Average Salary: £18,500

Development technologist (bakery & patisserie)

Average Salary: £27,335

Bakery manager

Average Salary: £24,072

Quality control (QC) technician (bakery)

Average Salary: £20,470

hired@UCB

We are here to support your career goals every step of the way. 

 

Find out more

Natalie’s Story

Natalie has well and truly risen to the occasion, winning award after award and a top job with a world-leading bakery supplier.

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