Bakery and Patisserie Technology Top-up

OVERVIEW
Do you have aspirations to start your own baking business, or perhaps become a chocolatier or patissier? If you have a background in baking and want to continue developing your skills and knowledge for a range of roles in the industry, our Bakery and Patisserie Technology top-up degree course will help you to further pursue your career ambitions.

This course is designed for anyone who has previously studied a relevant subject (up to Level 5) and will enhance your understanding of practical bakery subjects, while also focusing on the technical and managerial skills required to be successful in the industry. You will critically evaluate technology and current food nutrition trends related to bakery and patisserie products.

Our bakery top-up course provides a unique opportunity for you to research a live project with industry support. You will also have access to our industry standard bakeries and kitchen facilities on campus, as well as our state-of-the-art Food Science and Innovation Suite, helping you to boost your scientific and technological understanding of the baking industry. What’s more, our fantastic connections with major bakery and confectionery organisations will provide you with a range of industry-related visits, expert guest lectures and further work opportunities.

WHY CHOOSE THIS COURSE?

• Practical application – Apply your practical skills studying in our bakeries and our state-of-the-art Food Science and Innovation Suite, as well as researching a live project

• Enrichment – Our excellent industry links provide you with a range of opportunities for guest lectures, industry research, work placements and visits

• Expert tuition – Learn from highly-specialised lecturers with a wealth of experience, ranging from fine confectionery to artisan breads and industrial bread production

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

You could also progress onto one of our postgraduate courses at University College Birmingham.

• Please refer to our website www.ucb.ac.uk for the latest updates to this course

Course Modules

• Trends in Bakery and Patisserie Technology
• Current Issues in Food and Nutrition
• Food Technology
• Food Supply and Sustainability

Plus one option from:

• Research Project
• Applied Food Project

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 – 50%
• Practical assessment – 50%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024.