Bakery and Patisserie Technology BSc (Hons) Top-up

Program Overview

---

BAKERY AND PATISSERIE TECHNOLOGY

BSc (Hons) Top-up

Award

BSc (Hons)

Duration

1 year FT

UCAS Code

DN6H

Entry

September

Fees

View Fees

Department of Birmingham College of Food

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 should I 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
• AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2024)

Our facilities

University College Birmingham is renowned for its outstanding food industry training facilities. Students on our bakery courses have access to our own on-site baking and product development laboratories and our multi-million pound, state-of-the-art Food Science and Innovation Suite.

• Our Cakes & Bakes shop on campus sells a wide range of bread and baked goods made by our students
• Our on-site baking and product development laboratories host equipment such as high-speed pressure/vacuum mixers, specialist equipment for chocolate production and dough and flour rheology testing equipment
• Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside a cutting-edge development kitchen and bespoke sensory evaluation room

Course breakdown

Modules

Core Modules

Trends in Bakery and Patisserie Technology

You will study current issues and trends in Bakery and Patisserie Technology by reading press articles and scientific reports, paying particular attention to the development of products in line with these trends. The focus will be on sourcing alternative ingredients and amending processes and procedures so that products can be successfully delivered in line with these trends without compromising food safety or product quality.

Current Issues in Food and Nutrition

You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.

Food Technology

You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.

Food Supply and Sustainability

You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.

Choose 1 optional module

Research Project

You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.

Applied Food Project

You will be required develop a new product with a 6,000-word article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.

The modules listed above for this course are regularly reviewed to ensure they are up to date and informed by industry as well as the latest teaching methods. On occasion, we may need to make unexpected changes to modules – if this occurs, we will contact all offer holders as soon as possible.

Entry requirements

Entry requirements

Academic : A relevant HND or a foundation degree in the area of baking with 240 credits.

If you are unsure if your previous qualification is suitable, please contact us before completing an application.

International students

Academic : European and International qualifications studied in a relevant subject matter will also be considered. Applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer).

If you are unsure if your previous qualification is suitable, please contact us before completing an application.

Key information

Teaching and assessment

Teaching

Example of a typical teaching week (up to 8 contact hours):

• Large group teaching – 3 hours
• Tutorials – 1-2 hours
• Continual Professional Development (CPD) – 2 hours
• Academic success – 1 hour
• Practical science and technology
• Live project

You will also need to commit around 20 hours per week for individual study time.

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 **.

Uniform and kit costs

This course requires a uniform costing approximately £50, depending on the items you purchase. (Prices are subject to change each year – exact costs and information on how to order required items will be provided to you prior to enrolment.)

Tuition fees for home students

If you are a home student enrolling on a bachelor's or foundation degree course at University College Birmingham, the 2024/2025 academic year tuition fee for full-time study is£9,250. Forpart-time study , the fee is £4,625.

In 2025/2026, the full-time fee will be£9,535 per year, while the part-time fee will be£4,767.50 per year.

View tuition fees for home students

Kick-Start Scheme

As a new student studying this course full-time, you will receive £300 per year through our Kick-Start Scheme (UK students only, eligibility criteria applies). This scheme will support your studies and future career by contributing to course-related materials, uniform or selected items on campus. You may also qualify for an additional £500 per year.

Find out more about the Kick-Start Scheme here.

Work experience

Work experience is vital for learning how to apply your training in the real world and for building your confidence and skills before you finish your course – and it may even lead to a job when you graduate. Our Hired team can help you find suitable work experience.

We encourage students on our BSc Bakery and Patisserie Technology top-up course to gain work experience throughout your studies.

Work alongside experts in your sector

A snapshot of some of the employers we have worked with:

• Mondelēz (Birmingham)
• Edgbaston Boutique Hotel (Birmingham)
• Hyatt Hotel (Birmingham)
• The Ritz (London)
• Bettys Café Tea Room (Harrogate)
• Slattery (Manchester)

Career opportunities

The example roles and salaries below are intended as a guide only.

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

Want to take your studies to the next level? Completing the BSc (Hons) degree will enable you to move onto our postgraduate courses such as Enterprise Management MSc/PGDip.

Meet your lecturers

• Jo Lyons
  • Senior Lecturer
• Christopher Foxall
  • Lecturer
• Graham Duckworth
  • Lecturer
• Natalie Brown
  • Lecturer

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.