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University Centre Reaseheath

Bakery & Patisserie Technology

UCAS Code: 4D43

Foundation Degree in Science - FdSc

Entry requirements


A level

C,C

which should include one Food Technology or Science-related subject

Successful completion of Access to HE Diploma

International Baccalaureate Diploma Programme

24

including a B in Biology

Leaving Certificate - Higher Level (Ireland) (first awarded in 2017)

H4,H4,H4,H4

include one Food Technology or Science-related subject

Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)

MPP

BTEC Science/Food Science

Scottish Higher

C,C,C,C

include one Food Technology or Science-related subject

UCAS Tariff

64

About this course


Course option

2.0years

Full-time | 2020

Subjects

Food science

Food safety

Baking technology management

This course is aimed at those who wish to pursue a career in bakery or patisserie, either within a craft or industry setting, in roles such as quality management, food marketing or new product development.

As well as developing your practical skills in bread making, sugar and chocolate work and patisserie and desserts, the course explores the science behind each of the product sectors, equipping you with a rounded knowledge of the bakery and patisserie industry. A key focus is the development of practical skills in the first year and then gaining an understanding of industrial automated production methods in the second year. You will be well equipped to enter within the artisan or industrial sectors of the industry.

Student are taught in the £7.4 million Reaseheath Food Centre – an industry-leading academy with an international reputation in the food and drink sector. The state-of-the-art facilities include a commercial dairy, butchery, commercial bakery, and innovation rooms for new product development (NPD) and scale-ups. As a college, we pride ourselves on our partnerships with the food and dairy industry, and work with businesses to create bespoke courses and training programmes to meet a wide range of industry needs.

Upon successful completion students may progress on to the BSc (Hons) Food Manufacturing with Operations Management (Top-Up).

Modules

For the latest example of curriculum availability on this degree programme please refer to the University Centre Reaseheath Website.

Assessment methods

Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework and examinations. Coursework may take many forms including: essays, reports, data processing, presentations, academic posters, seminar discussions, interviews, critical reviews, portfolios of evidence and practical competency assessments. The examinations vary, depending on the nature of the module, but may take the form of multiple-choice papers, essays, practical assessments, data handling questions, short answer quizzes, and in class examinations. Assessment weighting varies depending on course and year of study. For more information please see our Course Information on our website.

Tuition fees

Select where you currently live to see what you'll pay:

Channel Islands
£9,250
per year
England
£9,250
per year
EU
£9,250
per year
International
£11,800
per year
Northern Ireland
£9,250
per year
Scotland
£9,250
per year
Wales
£9,250
per year

The Uni


Course location:

University Centre Reaseheath

Department:

Food Technology

TEF rating:

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What students say


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Food science

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£15k

£15k

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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?

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