Program Overview

Bakery and Patisserie Technology BSc (Hons) / FdSc

Overview

Develop your skills and knowledge in practical bakery subjects, with the opportunity to research a live project. This course is accredited by University College Birmingham.

Why Choose This Course?

• PRACTICAL APPLICATION – Develop your hands-on skills on work placement during your bakery course, as well as learning in our on-site bakeries and cutting-edge Food Science and Innovation Suite
• INDUSTRY APPROVED – We have a close working relationship with the Worshipful Company of Bakers, ensuring our bakery and patisserie course features the latest industry techniques and developments
• COMPETITIONS – Take on the opportunity to showcase your talent in contests such as the Alliance for Bakery Students and Trainees’ (ABST) annual competition
• ENRICHMENT – From Callebaut to Délifrance and DuPont/Danisco, our industry partnerships offer our baking degree students a wealth of opportunities for guest lectures, research, placements and visits
• AWARD-WINNING UNIVERSITY – Study at the highest-ranking university in the region according to student choice (Whatuni Student Choice Awards 2023)

Facilities

University College Birmingham is renowned for its outstanding food industry training facilities. Students on our bakery course 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.

Course Breakdown

• Year 1
• Year 2
• Year 3
• Year 3/4

Core Modules

• Food Safety and Hygiene – This module provides students with an introduction to the main food hygiene theories and practices.
• Managing For Profit – You will be provided with a basic understanding of the factors that can affect profit in the food and bakery industries.
• Artisan Bread – Production and Appraisal – The production of artisan bread products, developing the hands-on production skills and analysing the technical aspects of producing a number of different fermentation and dough development styles within the sector.
• Introduction to Patisserie – You will develop skills required to produce a range of patisserie products.
• Specialist Confectionery – You will be encouraged to develop your specialist confectionery skills while gaining a deeper understanding of how ingredients work together in order to form specific products.
• Bakery Science and Nutrition – This module is intended to introduce basic scientific and nutritional principles which will form the base for scientific modules going forward.

Entry Requirements

Bakery and Patisserie Technology BSc (Hons)

• A-levels: An A-level grade profile of BBC.
• BTEC: A BTEC grade profile of DMM.
• Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 112 UCAS Tariff points will be required.
• Access to Higher Education Diploma: 112 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.

Bakery and Patisserie Technology FdSc

• A-levels: An A-level grade profile of CD.
• BTEC: A BTEC grade profile of MPP.
• Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 56 UCAS Tariff points will be required.
• Access to Higher Education Diploma: 56 UCAS Tariff points.
• Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry.
• Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to University College Birmingham. To apply, they must have a minimum of 3 years' relevant work experience, demonstrating management or supervisory duties. The application must also include a reference from the student's line manager supporting their entry to higher education.

Key Information

Teaching and Assessment

• Teaching: Example of a typical teaching week (up to 23 contact hours):
  • Large group teaching – 4 hours
  • Practical bakery session – 10 hours
  • Practical science and hygiene – 4 hours
  • Tutorials – 1-2 hours
  • Continual Professional Development (CPD) – 2 hours
  • Academic success – 1 hour
• Assessment: Estimated breakdown of assessment for this degree course:
  • Coursework – 70%
  • Practical assessment – 23%
  • Written examinations – 7%

Tuition Fees

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. For part-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.

Tuition Fees for International Students

• If you are an international student (or have been fee assessed as an international fee payer) and are enrolling on a full-time bachelor's degree course in 2024/2025, the fee for the academic year will be £14,000. 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.
• In 2025/26, the tuition fee for the [Band 1] course will be £16,000 per year.

Career Opportunities

• 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

Meet Your Lecturers

• Jo Lyons: Senior Lecturer
• Christopher Foxall: Lecturer
• Graham Duckworth: Lecturer
• Laura Jones: Lecturer
• Natalie Brown: Lecturer
• Simon Manton: Lecturer