Bakery & Patisserie Technology

UCAS code: 4D43

Here's what University Centre Reaseheath says about its Bakery & Patisserie Technology course.

Perfecting your practical skills while exploring the science behind your creations is a recipe for success in the bakery industry.

Whether your goal is to travel the world as an artisan baker, become an award winning cake maker with your own business, or be the next celebrity chef, our Foundation degree will ensure you leave with all the skills and knowledge you need for a rewarding career.

By studying FdSc Bakery and Patisserie Technology at UCR, you will be equipped with a well-rounded knowledge of the bakery and patisserie industry, in preparation for employment within the artisan or industrial sectors when you graduate.

A key focus of your studies will be on the development of theoretical knowledge and key practical skills in the first year, followed by gaining a good understanding of industrial automated production methods in the second year.

You will learn in our Reaseheath Food Centre, which is an industry leading academy and the only one of its kind in an academic setting. Featuring industry standard food processing halls, a bakery and innovation rooms for new product development and scale-ups, we are confident you will not find a better place to begin your bakery career.

Course Features:

• Experience working in a commercial setting

• Bread making

• Sugar and chocolate work

• Patisserie and desserts

• Site visits

• Work placement

• Strong employer partnerships

Career Options:

• New product development

• Research and development

• Food marketing

• Buying

• Laboratory analysis and testing

• Bakery entrepreneur

• Quality management

Year 1 (Level 4) • Food Materials and Product Manufacture • Food Safety in Manufacturing • Introductory Bakery Skills • Sugar and Chocolate Technology • Artisan Bakery Skills • Food Business Innovation and Entrepreneurship

Year 2 (Level 5) • Food Innovation and the New Product Development • Weddings Cakes and Entremets • e-Marketing and Social Media for Business Development • Artisan Patisserie and Desserts • Work Based Learning • Processing and Quality Assurance of Baked Goods

There is a compulsory 100 hours work placement in the chosen specialism module. Travel arrangements for this are at your own cost.

Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework, practical assessments, and time constrained online assessments. Coursework may take many forms including essays, reports, data processing, presentations, academic posters, seminar discussions, interviews, critical reviews, portfolios of evidence and practical competency assessments. In your practical assessments you will demonstrate your ability to design and produce products. These assessments are designed to ensure you are building the skills and professionalism required for a successful career in the sector.

The approximate percentage of the course assessed by coursework is as follows: Year 1 71% coursework 21% online time constrained assessments 8% Practical

Year 2 69% coursework 13% online assessments 18% Practical