Bakery And Patisserie Technology

Program Overview

The Bakery and Patisserie Technology program at University College Birmingham equips students with the skills and knowledge to succeed in the competitive bakery and patisserie industry. Through hands-on experience, industry partnerships, and a focus on the latest techniques, graduates are prepared for careers as artisan bakers, cake decorators, bakery managers, and more. The program offers both a three-year BSc (Hons) degree and a two-year FdSc degree.

Program Outline

Degree Overview:

Students will learn about the latest industry techniques and developments, develop their practical skills and technical abilities, and gain the business knowledge they need to compete. The program is developed in consultation with industry experts and features state-of-the-art facilities, including on-site bakeries, a Food Science and Innovation Suite, and a Cakes & Bakes shop where students can sell their creations.

Graduates of the program will be prepared for a variety of careers in the bakery and patisserie industry, including:

• Artisan baker
• Cake decorator
• Development technologist
• Bakery manager
• Quality control technician
• Chocolatier
• Patissier
• Bakery business owner

The program also offers the opportunity for students to:

• Gain practical experience through work placements with major organizations in the professional bakery and confectionery industries.

• Enter competitions such as the Alliance for Bakery Students and Trainees’ (ABST) annual competition.

• Benefit from industry partnerships with companies like Callebaut, Délifrance, and DuPont/Danisco.

Outline:

Year 1 modules include:

• Food Safety and Hygiene
• Managing For Profit
• Artisan Bread – Production and Appraisal
• Introduction to Patisserie
• Specialist Confectionery
• Bakery Science and Nutrition

Year 2 modules include:

• Contemporary Bread Production
• Functional Ingredients for Bakery
• Advanced Patisserie and Confectionery
• Bakery Product Design and Development
• Quality Assurance and Legislation
• Sensory Science and Data Handling

Year 3 modules (BSc only) include:

• Trends in Bakery and Patisserie Technology
• Current Issues in Food and Nutrition
• Food Technology
• Food Supply and Sustainability
• Research Project (optional)
• Applied Food Project (optional)

Assessment:

The program uses a variety of assessment methods, including:

• Coursework
• Practical assessment
• Written examinations
• Presentations
• Projects

Teaching:

Teaching methods include:

• Lectures
• Seminars
• Workshops
• Practical sessions
• Tutorials

Careers:

Other:

• The program is accredited by the University College Birmingham.
• The program is open to students from all over the world.
• The program offers a variety of scholarships and bursaries.

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.