Bakery and Patisserie Technology BSc (Hons) / FdSc


Overview

BSc (Hons) = 3 years (full time)

FdSc = 2 years (full time)

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

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.

Why should I choose this course?

  • You will be introduced to the science and technology of bakery and patisserie and understand their nutritional contribution to a balanced diet.
  • You will learn about managing a confectionery business for profit by studying areas such as quality assurance and how to start your own enterprise.
  • You will participate in creative study skills to help you perform well in the academic aspects of this course.
  • 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.
  • We have fantastic links with a variety of bakery and confectionery industries, which means a wealth of opportunities for students with regards to guest lecturers, industry research, work placements and visits.

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

Bakery and Patisserie Technology BSc (Hons)

Tariff for 2017 entry: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent. Find out more about the changes to the UCAS Tariff.

Bakery and Patisserie Technology FdSc

Tariff for 2017 entry: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent. Find out more about the changes to the UCAS Tariff.

Non-tariff: Non UCAS Tariff based Level 3 qualifications are also considered for entry. 

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.  

Bakery and Patisserie Technology BSc (Hons) / FdSc

Duration: 2-3 years

Study options: Full Time, Delivery at Provider Premises

Qualifications:
BSc (Hons), Foundation Degree

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