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University College Birmingham

Bakery and Patisserie Technology Top-up

UCAS Code: Not applicable

Bachelor of Science (with Honours) - BSc (Hons)

Entry requirements


HND (BTEC)

P

A relevant HND or a foundation degree in the areas of Bakery, with 240 credits.

About this course


Course option

3.0years

Mixed mode | 2021

Subject

Food science

**Course snapshot**

Today's highly competitive bakery industry offers a whole range of technology-focused and creative careers, as well as plenty of opportunities to start your own business. UCB is an established and well-respected provider of training and qualifications for the food industry, and our Bakery and Patisserie Technology Top-up course will help you further develop the technical and managerial skills that are essential for success in the bakery and patisserie industry. What's more, you'll be supported by our state-of-the-art facilities, highly specialised lecturers and superb links within the industry.

**Who’s the course for?**

This course is an ideal qualifications for anyone who has previously undertaken study in a relevant subject and is interested in pursuing a career within the bakery, patisserie and confectionery industries.

**Why should I study the course?**

- **PRACTICAL APPLICATION** – Apply your practical skills learning in our bakeries and state-of-the-art Food Science and Innovation Suite, as well as researching a live project

- **ENRICHMENT** – Our excellent industry links offer you a range of opportunities for guest lectures, industry research, work placements and visits

- **EXPERT TUITION** – Learn from highly-specialised lecturers with a considerable range of experience, from fine confectionery to artisan breads and industrial bread production

**Great. Tell me some more**

UCB has a long history of training students in bakery and patisserie techniques. Over the years, we've developed partnerships with leading companies such as Callebaut, Fermex, Mondelez, Délifrance, Heygates, DuPont/Danisco, British Society of Baking, and Alliance for Bakery Students and Trainees, meaning we can offer unique access to top industry professionals via guest lectures.

We have our own on-site baking and product development laboratories resourced with specialist equipment, while our multi-million pound Food Science and Innovation Suite comprises two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities.

We have a close working relationship with the Worshipful Company of Bakers and UCB is a member of The National Skills Academy for Food and Drink, ensuring our course features the latest industry techniques and developments. Our industry partnerships also provide you with the opportunity to showcase your talent in competitions.

**What skills will I gain?**

Our course gives you the opportunity to learn practical bakery subjects, focusing on the technical and managerial skills required to be successful in the industry.

You will critically evaluate bakery and patisserie processing technologies and examine the current trends in food nutrition relating to bakery and patisserie products.

You will use analytical science to understand the role of key functional ingredients, as well as learning more about food supply and sustainability.

**What about the future?**

By completing this course, you can move into a career in artisan bakery, confectionery and chocolate, food technology, new product development, technical management or quality assurance. Potential career options include:

- Technical Assistant

- Quality Assurance Supervisor

- Process Technologist/Supervisor

- Food Technologist

- Development Technologist

- New Product Development

- Ingredient Technologist

- Management Trainee Graduate

If you wish to continue studying, you can also move on to postgraduate level courses.

Modules

- Bakery and Patisserie Ingredient Functionality
- Current Issues in Food and Nutrition
- Food Supply and Sustainability
- Food Technology

**Plus one option from:**

- Research Project
- Practical Project

Assessment methods

**Teaching**

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 of 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

**Individual study**

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**

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.

The Uni


Course location:

University College Birmingham

Department:

College of Food - BA/BSc

TEF rating:
Read full university profile

What students say


We've crunched the numbers to see if overall student satisfaction here is high, medium or low compared to students studying this subject(s) at other universities.

79%
med
Food science

How do students rate their degree experience?

The stats below relate to the general subject area/s at this university, not this specific course. We show this where there isn’t enough data about the course, or where this is the most detailed info available to us.

Food and beverage studies (non-specific)

Teaching and learning

92%
Staff make the subject interesting
90%
Staff are good at explaining things
79%
Ideas and concepts are explored in-depth
74%
Opportunities to apply what I've learned

Assessment and feedback

Feedback on work has been timely
Feedback on work has been helpful
Staff are contactable when needed
Good advice available when making study choices

Resources and organisation

79%
Library resources
76%
IT resources
77%
Course specific equipment and facilities
64%
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

73%
UK students
27%
International students
38%
Male students
62%
Female students
83%
2:1 or above
13%
Drop out rate

Most popular A-Levels studied (and grade achieved)

C
C
B

After graduation


The stats in this section relate to the general subject area/s at this university – not this specific course. We show this where there isn't enough data about the course, or where this is the most detailed info available to us.

Food science

What are graduates doing after six months?

This is what graduates told us they were doing (and earning), shortly after completing their course. We've crunched the numbers to show you if these immediate prospects are high, medium or low, compared to those studying this subject/s at other universities.

£21,000
med
Average annual salary
96%
med
Employed or in further education
68%
low
Employed in a role where degree was essential or beneficial

Top job areas of graduates

31%
Food preparation and hospitality trades
12%
Other elementary services occupations
10%
Managers and proprietors in hospitality and leisure services

What about your long term prospects?

Looking further ahead, below is a rough guide for what graduates went on to earn.

Food science

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

£21k

£23k

£23k

£24k

£24k

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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This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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Course location and department:

This is what the university has told Ucas about the course. Use it to get a quick idea about what makes it unique compared to similar courses, elsewhere.

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Teaching Excellence Framework (TEF):

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This information comes from the National Student Survey, an annual student survey of final-year students. You can use this to see how satisfied students studying this subject area at this university, are (not the individual course).

We calculate a mean rating of all responses to indicate whether this is high, medium or low compared to the same subject area at other universities.

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This information is from the Higher Education Statistics Agency (HESA).

You can use this to get an idea of who you might share a lecture with and how they progressed in this subject, here. It's also worth comparing typical A-level subjects and grades students achieved with the current course entry requirements; similarities or differences here could indicate how flexible (or not) a university might be.

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Post-six month graduation stats:

This is from the Destinations of Leavers from Higher Education Survey, based on responses from graduates who studied the same subject area here.

It offers a snapshot of what grads went on to do six months later, what they were earning on average, and whether they felt their degree helped them obtain a 'graduate role'. We calculate a mean rating to indicate if this is high, medium or low compared to other universities.

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Graduate field commentary:

The Higher Education Careers Services Unit have provided some further context for all graduates in this subject area, including details that numbers alone might not show

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The Longitudinal Educational Outcomes dataset combines HRMC earnings data with student records from the Higher Education Statistics Agency.

While there are lots of factors at play when it comes to your future earnings, use this as a rough timeline of what graduates in this subject area were earning on average one, three and five years later. Can you see a steady increase in salary, or did grads need some experience under their belt before seeing a nice bump up in their pay packet?

Have a question about this info? Learn more here