This course offers students the opportunity to learn practical bakery subjects, and focus on the technical and managerial skills required to be successful in the bakery and patisserie industry. We have our own on-site bakeries, state-of-the-art Food Science and Innovation Suite, and laboratories fully equipped with a wide range of specialist equipment.
This final year top-up provides a unique opportunity to research a live project, with the potential of industry support. Students will draw on the skills taught at Level 4 and 5, including science and technology, to support the final year modules.
Why should I choose this course?
- 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
- You will have the opportunity to research a live project
- 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 highly specialised lecturers with a wealth of experience, ranging from fine confectionery to artisan breads, through to industrial bread production
- You will critically evaluate Bakery and Patisserie processing technologies; and evaluate the current trends in food nutrition in relation to bakery and patisserie products
Teaching & assessment
Teaching is carried out by appropriately qualified and experienced lecturers. A typical teaching week will have up to eight teaching contact hours, along with up to 30 hours independent or self-directed study. Each semester is made up as follows:
- Large group teaching - 3 hours of lectures in lecture rooms (classrooms for theory lessons)
- Practical science and technology - working in the Food Science and Innovation Suite to underpin knowledge taught in Food Technology, Current Issues in Food and Nutrition and Bakery and Patisserie Ingredient Technology
- The opportunity to work on a live project, supported by an academic supervisor
- Continual Professional Development - 2 hours of specialist skills teaching to assist the decorative work for the confectionery module.
- Tutorials: Between 1 and 2 hours of individual, group and academic tutorials per week
- Academic Success - 1 hour per week across a range of topics
In addition, you will need to commit 20 hours per week of your own study time in preparation for teaching sessions, and preparing for and completing assessments. UCB Online provides 24 hour access to learning and support material.
Assessment is designed to provide an opportunity to demonstrate your strengths in a number of ways. 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 - 50%
- Practical assessment - 50%
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.
Applicants must have a relevant HND with a Merit profile or a foundation degree with 240 credits.
If you have any queries please contact Ben Furlong: email@example.com.