Bakery & Patisserie Technology (Yr1)

UCAS code: D6M7

Here's what Sheffield College says about its Bakery & Patisserie Technology (Yr1) course.

ABOUT THIS COURSE Do you have a dream of working as a pastry chef, baker, or owning your own artisan business? Studying our Bakery and Patisserie technology course will set you on the journey to realising your future! Our course offers a blend of creativity, science, technical skills, new product development and entrepreneurship, allowing individuals to begin to master the art of baking, pastry-making, and confectionery.

KEY UNITS Our Foundation Degree offers a comprehensive pathway for individuals aspiring to thrive in bakery, specialising in artisan bread, venturing into the world of chocolate or pastry crafting and innovation. By studying with us at UC Sheffield, students will cultivate an array of high-level technical and operational competencies essential for success in their chosen field.

Tailored to meet the demands of the bakery and confectionery industry, the curriculum emphasises the refinement of advanced craft skills necessary for professional engagement. Students will delve into the intricacies of food design, honing their abilities to conceptualise and create innovative culinary delights. Moreover, they will gain expertise in crucial areas such as production management systems, ensuring efficiency and quality throughout the manufacturing process, as well as mastering principles of quality assurance and food hygiene to uphold industry standards.

Beyond technical proficiency, the program fosters the development of transferable skills vital for entrepreneurial and employment endeavours. Participants will gain insights into business operations and enterprise, equipping them with the acumen to navigate the complexities of the market landscape effectively. Moreover, emphasis is placed on nurturing softer skills such as communication, decision-making, and critical analysis, which are indispensable in professional settings and contribute to overall career readiness.

Through a blend of theoretical insights and practical applications, students will emerge prepared to embark on fulfilling careers in their chosen domains within the food industry. Whether pursuing entrepreneurship or seeking roles in established enterprises, graduates of this program will possess the requisite knowledge and skills to excel and make significant contributions to the field.

Level 4 Fundamentals of Professional PatisserieFood Hygiene and SpoilageIntroduction to Bread Production TechnologyConfectionery, Entremets and Chocolate SpecialismScience of BakeryMarketing, Research and Profit Management

Level 5 Advanced PatisserieQuality SystemsNew Business Start-upProduct Design and DevelopmentAdvanced Sugar and Chocolate SpecialismArtisan Bread Production

ENTRY REQUIREMENTS 56 UCAS points GCSE English Language (minimum of grade C/4) Level 3 Diplomas without UCAS points will also be considered.

Mature students without the formal entry requirements will be considered on an individual basis.

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.

Guided Learning Hours As a guide, 20 credits typically represents around 50 hours of tutor contact time (e.g. lectures/workshops/feedback) and 150 hours of self-study time (usually over the course of a semester). These numbers may increase or decrease depending on the nature, length and level of the module, especially towards the end of the course.

Placements A short industrial placement is built into the first year of full time Bakery and Patisserie Technology programme. All students will be encouraged to undertake a 3 week placement (120 hours) at the end of Level 4 (Year 1) during the summer months. These placements will be arranged by the programme's Industrial Placement tutor and are unpaid.

Year One (Level 4) Core Modules Introduction to Patisserie (20 credits) 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.

Bakery and Confectionery Science (20 credits) 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.

Artisan Bread - Production and Appraisal (20 credits) This module will help the student to develop the hands on skills and technical knowledge to produce and appraise a range of bread making methods which can be categorized as "Artisanal". Methods and styles of bread making studied will include: sponge and dough, sour dough starters, levains, poolish and bigas.  

Specialist Confectionery (20 credits) 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.

Food Safety and Hygiene (20 credits) This module provides students with an introduction to the main food hygiene theories and practices. Focus on 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.

Optional Modules Managing for Profit (20 credits) Diet and Nutrition (20 credits)

Year Two (Level 5) Core Modules Advanced Confectionery and Chocolate (20 credits) 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 (20 credits) 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 practical settings.

Quality Assurance (20 credits) 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.

Food Production Management (20 credits) 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.

Contemporary Patisserie (20 credits) 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.

Optional Modules Enterprise Start-up Studies (20 credits) Product Design and Process Development (20 credits)

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.