University College Birmingham
UCAS Code: DN6D | Foundation Degree in Science - FdSc
Entry requirements
A level
UCB will accept A Level in General Studies for this course and will also take into consideration applicants who are studying an extended project.
You will need a minimum of 32 UCAS Tariff points
Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)
This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
You will need a minimum of 32 UCAS Tariff points
T Level
A T-level graded Pass with a core component profile less than C.
UCAS Tariff
Level 3 qualifications are accepted at UCB for entrance, a minimum of 32 UCAS Tariff points will be required. If you are unsure if your qualification is accepted call us on 0121 604 1040 or email [email protected].
About this course
**OVERVIEW**
**Have you got a passion for baking? Do you dream of becoming a chocolatier or patissier, or even starting your own baking business? From making artisan breads to working as a bakery technologist, our Bakery and Patisserie Technology foundation degree will give you the skills and knowledge for a range of careers to help you flourish in this creative and highly competitive industry.**
Developed in consultation with industry experts, our long-established bakery course will help you hone your practical skills and technical abilities, as well as giving you the business knowledge you need to compete. Learning in our industry standard bakeries and state-of-the-art Food Science and Innovation Suite, not only will you develop a strong scientific and technological understanding of the core processes involved in the baking industry, but also the managerial skills to help you succeed in senior management or as an entrepreneur.
You will be encouraged to boost your work-ready skills and experience on a work placement, with opportunities ranging from working with small artisan businesses to larger food producers and ingredient manufacturers. You will also benefit from our fantastic connections with major organisations in the bakery and confectionery industries, offering a wide variety of industry-related visits, guest lectures and further work opportunities.
**WHY CHOOSE THIS COURSE?**
- **Practical application** – Develop your hands-on skills on work placement as well as learning in our bakeries and our cutting-edge Food Science and Innovation Suite
- **Industry approved** – We have a close working relationship with the Worshipful Company of Bakers, ensuring our course features the latest industry techniques and developments
- **Competitions** – Take on the opportunity to showcase your talent in contests such as the Alliance for Bakery Students and Trainees’ (ABST) annual competition
- **Enrichment** – From Callebaut and Mondelēz to Délifrance and DuPont/Danisco, our industry partnerships offer you a wealth of opportunities for guest lectures, research, placements and visits
**FACILITIES**
University College Birmingham is renowned for its outstanding food industry training facilities. Students on our bakery courses have access to our on-site baking and product development laboratories, hosting equipment such as high-speed pressure/vacuum mixers, specialist equipment for chocolate production and dough and flour rheology testing equipment. In addition, our Cakes and Bakes shop on campus sells a wide range of bread and baked goods made by our students.
You will also have use of our multi-million pound Food Science and Innovation Suite, featuring the latest food testing and diagnostic technology alongside a cutting-edge development kitchen and bespoke sensory evaluation room.
**CAREERS AND PROGRESSION**
Examples of careers you could pursue following this course:
- Bakery manager
- Product/process development scientist
- Development technologist (bakery and patisserie)
- Artisan baker
- Cake decorator
- Quality control (QC) technician
Upon completion of the foundation degree, you can also progress onto the final year of our full BSc (Hons) degree.
- **Please refer to our website www.ucb.ac.uk for the latest updates to this course**
Modules
**YEAR 1**
- Food Safety and Hygiene
- Managing For Profit
- Artisan Bread – Production and Appraisal
- Introduction to Patisserie
- Specialist Confectionery
- Bakery Science and Nutrition
**YEAR 2**
- Contemporary Bread
- Functional Ingredients for Bakery
- Advanced Patisserie and Confectionery
- Bakery Product Design and Development
- Quality Assurance and Legislation
- Sensory Science and Data Handling
Assessment methods
**Note: Indicative information only. Actual timetables and assessment regimes will be issued at your induction. Please be aware that methods of delivery for this course may be altered due to the ongoing Covid-19 pandemic – for the most up-to-date information, please refer to our website: www.ucb.ac.uk**
**ASSESSMENT**
Estimated breakdown of assessment for this degree course:
- **Coursework** – 70%
- **Practical assessment** – 23%
- **Written examinations** – 7%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024.
Tuition fees
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The Uni
University College Birmingham
Birmingham College Of Food - FdA/FdSc
What students say
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Food sciences
The graph shows median earnings of graduates who achieved a degree in this subject area one, three and five years after graduating from here.
£21k
£24k
£26k
Note: this data only looks at employees (and not those who are self-employed or also studying) and covers a broad sample of graduates and the various paths they've taken, which might not always be a direct result of their degree.
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