BAKERY AND PATISSERIE TECHNOLOGY

BSc (Hons) / FdSc

Accredited by University College Birmingham

Apply

Choose Award
Duration

3 years full-time

UCAS Code

DN6H

Placement

120 hours of work placement

Entry

September (2021), February (2022)

Fees

View Fees

Birmingham College of Food
Choose Award
Duration

2 years full-time

UCAS Code

DN6D

Placement

Opportunities available

Entry

September (2021), February (2022)

Fees

View Fees

Birmingham College of Food
Discover more at our next open day

Saturday 26 June 2021

Join an open day

100% overall student satisfaction (BSc)*

*NSS, 2020

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.

Need some advice? Our Course Enquiries team are available on live chat for you to ask any questions you have about university. Find out more here.

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

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.

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.

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.

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 while 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.

Bakery Science and Nutrition

This module is intended to introduce basic scientific and nutritional principles which will form the base for scientific modules going forward. The core food molecules such as carbohydrates, fats and proteins will be discussed from both a chemical and nutritional aspect. The theory will be underpinned via the use of rheological and chemical laboratory testing of relevant bakery ingredients and finished products.

Core Modules

Contemporary Bread

The contemporary bread production module allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailers' shelves. Where possible, automated food manufacture process is replicated by the students in the UCB bakery suite.

Functional Ingredients for Bakery

Key functional bakery and patisserie ingredients are investigated by producing samples and using analytical science to understand and justify their role in baked goods. You will gain an understanding of the relationship between bakery ingredient functionality and finished product quality.

Advanced Patisserie and Confectionery

The increased media coverage on veganism, dietary requirements and allergens awareness has impacted the bakery and confectionery industry, resulting in changes. The concepts and styles of afternoon tea are evolving and this module has been designed to broaden the knowledge, skills and professional techniques and methods used to produce confectionery and chocolate patisseries. Students will be expected to develop and produce a range of afternoon tea products for the luxury market to align both practical and academic attributes to enhance employability.

Bakery Product Design and 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.

Quality Assurance and Legislation

This module will provide students with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality and compliance with legislation. 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 students' insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought-after, wide and varied careers.

Sensory Science and Data Handling

Food is a basic necessity, but the delivery of food products that meet customers' expectations is the lifeblood of any food and beverage producer and retailer. Human senses are critical in our appreciation of food and drink. The evaluation of consumer preferences and the overall quality of food underpins all food development work and the ability to analyse food effectively and within established standards is paramount. This module allows you to explore how our senses work, applying them to scientific testing and consumer acceptance of food products and ensuring their quality and shelf life. You will learn about the physiology and psychology of food evaluation, the methods employed by sensory scientists to determine acceptance and food quality, while understanding the importance of effective methodology, standardisation and the application of basic statistical methods for data analysis and interpretation.

Core Modules

Trends in Bakery and Patisserie Technology

You will study current issues and trends in Bakery and Patisserie Technology by reading press articles and scientific reports, paying particular attention to the development of products in line with these trends. The focus will be on sourcing alternative ingredients and amending processes and procedures so that products can be successfully delivered in line with these trends without compromising food safety or product quality.

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 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.

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.

Choose 1 optional module

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.

Applied Food Project

You will be required develop a new product with a 6,000-word article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.

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-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 Diploma96-80 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 Diploma56-32 UCAS Tariff points.

Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry. Please complete our enquiry form here 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

Teaching

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.

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, there will be an administration fee of £500 for a full year, or £250 for a half-year placement.

Latest updates

Join the conversation and check out the latest updates from Birmingham College of Food.



UCB Food Courses

 

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)
Due to the ongoing coronavirus pandemic, please be aware that opportunities to travel abroad for placements, project work or residential trips may be affected by government travel restrictions. Please visit our updates and FAQs page for information.

I won the 2020 Baking Industry Awards' Rising Star after graduating with a first-class degree, which meant a great deal to me. I now work in new product development for Fiona Cairns, who made the Duke and Duchess of Cambridge's wedding cake.

Katie Garrett Bakery and Patisserie Technology BSc (Hons)

Career opportunities

The example roles and salaries below are intended as a guide only.

Product/process development scientist

Average salary: £32,000 - £40,000

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

Want to take your studies to the next level? Completing the BSc (Hons) degree will enable you to move onto our postgraduate courses such as Gastronomy and Food Sustainability MSc/PGDip or Enterprise Management MSc/PGDip. If you are interested in teaching, you could also progress onto our PGCE course.

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.

Read Story

Course statistics

BSc (Hons)

FdSc

Undergraduate courses

Take the next step...

  

Back to top