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University College Birmingham

Bakery and Patisserie Technology


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

Entry requirements

A level


UCB will accept A Level in General Studies for this course and will also take into consideration applicants who are studying an extended project.

Access to HE Diploma


You will need a minimum of 96 UCAS Tariff points. A minimum of 15 Level 3 credits at Distinction.

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


This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

You will need a minimum of 96 UCAS Tariff points

UCAS Tariff


Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required. If you are unsure if your qualification is accepted call us on 0121 604 1040 or email admissions@ucb.ac.uk.

Applicants receiving offers

About this course

Course option


Full-time | 2019


Baking technology management

**Course snapshot**

Delivered by experts in the University’s renowned College of Food, the course is ideal if you want to focus on the technical and managerial skills required to be successful in the baking industry. It will also appeal to students who want experience of working with a broad range of baking and confectionery processes. The University has its own industry standard on-site bakery, product development laboratories and specialist chocolate facilities, allowing you to acquire comprehensive, high-level industry skills.

**Who’s the course for?**

The bakery and confectionery industry offers a creative, competitive work environment with superb opportunities for career progression. Whether you want to work for a major bakery company, start your own business baking artisan bread, or become a chocolatier or a patissier, this course will give you the practical skills and business knowledge you will need. Modules have been developed in consultation with industry experts to provide you with the technical and managerial skills needed to succeed at senior management level or as a business entrepreneur.

**Why should I study the course?**

- The course is accredited by University College Birmingham, which enjoys an international reputation for the calibre of graduates from its College of Food.

- You will undertake a period of work experience during Years 1 and 2 (a minimum of three weeks or 120 hours) to give you invaluable experience and insight within a realistic work environment. You will learn how to apply theory to practice and gain useful information for future coursework.

- You will learn about managing a confectionery business for profit by studying areas such as quality assurance and how to start your own enterprise.

- You will need to buy a uniform and specialist equipment for this course - UCB can help cover the costs for this through our Kick Start scheme.

**Great. Tell me some more**

The University’s on-site bakery and product development laboratories feature specialist equipment such as large planetary machines, industrial ovens, Spiral and high-speed mixers, chocolate tempering and enrobing equipment, rack and deck ovens and retarder provers. We have our own bakery shop and packaging plant which gives you the unique experience of managing the entire commercial process, from product development through to manufacture, packaging and retail.

There are great opportunities for placements, due to our unrivalled links with industry partners. You will also get opportunities to enter competitions, which will hone your creative skills – and are great fun.

**What skills will I gain?**

As you are introduced to the science and technology of bakery, you will also get an understanding of their nutritional contribution to the diet. You will learn the advanced skills required in making artisan bread and specialist confectionery.

**What about the future?**

The degree is ideal if you are interested in a career in the bakery and confectionery industry.

The course will provide an excellent foundation for those who wish to start their own business. Graduates will also be able to work in a wide range of organisations including:
- Artisan bakeries

- Commercial bakeries and patisseries

- Restaurants

- Delicatessens

- Hotels

- Conference and exhibition centres


Year 1: Bakery and Confectionery Science, Artisan Bread – Production and Appraisal, Food Safety and Hygiene, Introduction to Patisserie and Specialist Confectionery.

One option from: Managing for Profit or Diet and Nutrition.

Year 2: Contemporary Bread Production, Contemporary Patisserie, Food Production Management, Advanced Confectionery and Chocolate and Quality Assurance.

One option from: Enterprise Start-up Studies or Production Design and Process Development

Year 3: Current Issues in Food & Nutrition, Food Technology, Food Supply & Sustainability and Bakery Patisserie Ingredient Functionality.

One option from: Research Project or Applied Bakery and Patisserie Project

Assessment methods

- **Teaching**
Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 23 teaching contact hours each semester made up as follows:

- Large group teaching - 4 hours of lectures in lecture rooms and classrooms for theory lessons
- Practical science & hygiene - 4 hours working in the Food Science & Innovation Suite
- Practical bakery session - 10 hour of teaching in practical bread / patisserie environments for skills development and realistic working practice
- Continual Professional Development CPD - 2 hours of specialist skills teaching to assist the decorative work for the confectionery module. Tutorials: 1-2 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 are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

- **Work placement**
120 hours of work placement are required each year.

- **Assessment**
Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so 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 - 70%
- Practical assessment - 23%
- Written examinations - 7%
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.

Tuition fees

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

Channel Islands
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Northern Ireland
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The Uni

Course location:

University College Birmingham


College of Food - BA/BSc

TEF rating:

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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.

Baking technology management

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

Staff make the subject interesting
Staff are good at explaining things
Ideas and concepts are explored in-depth
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

Library resources
IT resources
Course specific equipment and facilities
Course is well organised and has run smoothly

Student voice

Staff value students' opinions

Who studies this subject and how do they get on?

UK students
International students
Male students
Female students
2:1 or above
Drop out rate

Most popular A-Levels studied (and grade achieved)


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.

Agriculture, food and related studies

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.

Average annual salary
Employed or in further education
Employed in a role where degree was essential or beneficial

Top job areas of graduates

Food preparation and hospitality trades
Other elementary services occupations
Managers and proprietors in hospitality and leisure services
What do graduate employment figures really tell you?

What about your long term prospects?

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

Baking technology management

The graph shows median earnings of graduates who achieved a degree in this subject area one, three and five years after graduating from here.







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 criteria they expect applicants to satisfy; some may be compulsory, others may be preferable.

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This is the percentage of applicants to this course who received an offer last year, through Ucas.

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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):

We've received this information from the Department for Education, via Ucas. This is how the university as a whole has been rated for its quality of teaching: gold silver or bronze. Note, not all universities have taken part in the 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?

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