Bakery And Patisserie Tech Top-up

Program Overview

This one-year top-up program in Bakery and Patisserie Technology BSc (Hons) enhances practical bakery skills, technical and managerial abilities, and critical evaluation of food trends. Students gain hands-on experience in industry-standard facilities and conduct research projects with industry support, preparing them for careers in bakery management, product development, and quality control.

Program Outline

Bakery and Patisserie Technology BSc (Hons) Top-up

Degree Overview

This one-year top-up program is designed for individuals with existing qualifications in baking to further develop their skills and knowledge for various industry roles. It focuses on practical bakery subjects, technical and managerial skills, and critical evaluation of technology and food nutrition trends.

Objectives:

• Enhance understanding of practical bakery subjects.
• Develop technical and managerial skills for the industry.
• Critically evaluate technology and food nutrition trends.
• Conduct research on a live project with industry support.
• Gain practical experience in on-site bakeries and laboratories.
• Access industry-standard facilities like the Food Science and Innovation Suite.

Unique Features:

• Research project with industry support.
• Access to state-of-the-art bakeries, laboratories, and the Food Science and Innovation Suite.
• Strong industry connections for guest lectures, research, work placements, and visits.
• Expert tuition from experienced lecturers.

Outline

Program Content:

• Practical bakery skills
• Technical and managerial skills
• Technology and food nutrition trends
• Industry-specific research
• Food science and innovation

Course Structure:

• One-year full-time program
• 8 contact hours per week (example)
• Combination of lectures, tutorials, practical sessions, and independent study
• Modules include:
• Trends in Bakery and Patisserie Technology
• Current Issues in Food and Nutrition
• Food Technology
• Food Supply and Sustainability
• Research Project (optional)
• )
• Trends in Bakery and Patisserie Technology: Focuses on current issues and trends, product development, and adapting to market changes while maintaining food safety and quality.
• Current Issues in Food and Nutrition: Covers current issues and trends in food and nutrition, reading press articles and scientific reports, and studying the science of weight loss and buyer behavior.
• Food Technology: Studies the principles and control of processing systems, food handling, hygiene, and preservation methods.
• Food Supply and Sustainability: Explores the functions and job roles in the agri-food supply chain, food resources, climate and seasonal effects, food waste, and environmental control.
• Research Project: An independent research project on a chosen topic with support from a tutor.
• Applied Food Project: Development of a new product with a supporting article and poster presentation, guided by a tutor.

Assessment

• Assessment methods:
• Coursework (50%)
• Practical assessment (50%)
• Types of assessment may include:
• Assignments
• Presentations
• Practical demonstrations
• Examinations

Teaching

• Teaching methods:
• Lectures
• Tutorials
• Practical sessions
• Industry visits
• Guest lectures
• Faculty:
• Highly-specialized lecturers with industry experience
• Expertise in areas like fine confectionery, artisan breads, and industrial bread production

Careers

Potential career paths:

• Bakery manager
• Product/process development scientist
• Artisan baker
• Cake decorator
• Development technologist (bakery & patisserie)
• Quality control (QC) technician (bakery)

Career opportunities:

• Leading positions in bakeries and confectionery companies
• Product development roles
• Research and development in the food industry
• Starting your own baking business

Average salaries:

• Product/process development scientist: £32,000 - £40,000
• Artisan baker: £26,875
• Cake decorator: £18,500
• Development technologist (bakery & patisserie): £27,335
• Bakery manager: £24,072
• Quality control (QC) technician (bakery): £20,470

Other

• Work experience: Students are encouraged to gain work experience throughout their studies.
• Kick-Start Scheme: Eligible UK students receive £300 per year to support their studies and career.
• Unibuddy Community: Online platform for connecting with other students on the course.
• Facilities: Access to on-site bakeries, laboratories, and the Food Science and Innovation Suite.
• Industry connections: Strong links with major bakery and confectionery organizations.
• Entry requirements: HND or foundation degree in baking with 240 credits.

A half-year tuition fee is £4,625. There will be no change to this tuition fee for the forthcoming two academic years (2023/24 and 2024/25).

International students

If you are an international student enrolling on a full-time foundation degree or a BA/BSc in 2023/24, your fee for this academic year will be £13,500 per year. The course fee for academic year 2024/2025 is £14,000 per year. If you complete a placement year, there will be an administration fee of £500 for a full year or £250 for a half-year placement.