Bakery and Patisserie Technology BSc (Hons) Top-up
University College Birmingham
Duration: 1 year
Study options: Delivery at Provider Premises, Full Time
Qualifications: BSc (Hons)
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.
Take a look around some of our baking and product development laboratories, all of which include specialist equipment such as large planetary machines, industrial ovens, Spiral and high-speed mixers, chocolate tempering and enrobing equipment, rack and deck ovens and retarder provers. Our Food Science and Innovation Suite will also play a key role in your studies.
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:
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:
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 email: email@example.com
Plus one option from:
Graduates from this course could progress in the industry to successful careers in artisan bakery, confectionery and chocolate, food technology, new product development, technical management or quality assurance.
Graduating with this degree could result in the following careers:
hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills.
Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises of specialist and qualified staff with knowledge and experience of:
Find out more about hired@UCB services.