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Bakery and Patisserie Technology
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BACHELORS

Bakery and Patisserie Technology

University College Birmingham
Birmingham, Great Britain
Full-time
€11,040.90/year
 1656 Points
Duration
3 Years
Language
English

Program Description

Passionate about baking? Whether you dream of being a chocolatier, patissier, making artisan breads or working as a bakery technologist, this course will provide you with the specialist knowledge needed for senior management as well as running your own bakery business.

Have you got a passion for baking? Do you dream of becoming a chocolatier or patissier, or even starting your own baking business? From making artisan breads to working as a bakery technologist, our Bakery and Patisserie Technology degree will give you the skills and knowledge for a range of careers to help you flourish in this creative and highly competitive industry.

Developed in consultation with industry experts, our long-established bakery degree course will help you hone your practical skills and technical abilities, as well as giving you the business knowledge you need to compete. Learning in our industry standard bakeries and state-of-the-art Food Science and Innovation Suite, not only will you develop a strong scientific and technological understanding of the core processes involved in the baking industry, but also the managerial skills to help you succeed in senior management or as an entrepreneur.

You will be encouraged to boost your work-ready skills and experience on a work placement, with opportunities ranging from working with small artisan businesses to larger food producers and ingredient manufacturers. You will also benefit from our fantastic connections with major organisations in the bakery and confectionery industries, offering a wide variety of industry-related visits, guest lectures and further work opportunities.

Entry Requirements

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Education
High School Diploma (or equivalent)
15
English Level
TOEFL (internet based)
75
or
Cambridge Proficiency (CPE)
C
or
Cambridge Advanced (CAE)
C
or
International Baccalaureate
5.0
or
PTE
50
or
A levels
C
or
IGCSE
C
or
IELTS
6
or
TOEIC
785
or
Pearson Test of Academic Engl.
50
Notes:

Other accepted qualifications:

  • BTEC: A BTEC grade profile of MMM-MMP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.

Other accepted English qualifications and information:

  • A/AS English Language: Grade C
  • A/AS English Language and Literature combined: Grade B
  • AQA Level 2 certificate in English language: Grade C
  • Cambridge: English First: Minimum 160
  • Cambridge: English Preliminary: Minimum 160
  • European Baccalureate English (English 1): 6.5
  • International Baccalureate (Standard or Higher Level English Language Syllabus A): Grade 4
  • Irish Leaving Certificate English: Grade C
  • NCUK International Foundation Year: English for Academic Purposes Module: Grade C
  • Password English Test: Overall score of 6.0 with no less than 5.5 in each component
  • Scottish Higher English for Speakers of Other Languages (Syllabus C222): Grade B
  • SQA Higher or Advanced Higher English: Grade C
  • SQA Intermediate 2 English or National 5 English: Grade B
  • Trinity: ISE II in all four skills
  • UCB English Proficiency Test: B2 with no less than B2- in each component
  • Our Pre-Sessional English Course will enable you to improve your English and help you to prepare for study at higher education.

Curriculum

Year 1

Food Safety and Hygiene

Managing For Profit

Artisan Bread – Production and Appraisal

Introduction to Patisserie

Specialist Confectionery

Bakery Science and Nutrition

Year 2

Contemporary Bread

Functional Ingredients for Bakery

Advanced Patisserie and Confectionery

Bakery Product Design and Development

Quality Assurance and Legislation

Sensory Science and Data Handling

Year 3

Trends in Bakery and Patisserie Technology

Current Issues in Food and Nutrition

Food Technology

Food Supply and Sustainability

Careers

  • Product/process development scientist
  • Artisan baker
  • Cake decorator
  • Development technologist (bakery & patisserie)
  • Bakery manager
  • Quality control (QC) technician (bakery)
More

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