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.
Students 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).
Course Details - Modules
Year 1 (Level 4)
• Food Materials and Product Manufacture
• Food Safety in Manufacturing
• Introductory Bakery Skills
• Sugar and Chocolate Technology
• Artisan Bakery Skills
• Food Business Innovation and Entrepreneurship
Year 2 (Level 5)
• Food Innovation and the New Product Development
• Weddings Cakes and Entremets
• Research Methods
• Artisan Patisserie and Desserts
• Work Based Learning
• Processing and Quality Assurance of Baked Goods
Course Details – Assessment Method
Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework, practical assessments, and time constrained online assessments. 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 time constrained online assessments vary, depending on the nature of the module, but may take the form of multiple-choice questions, essays, practical assessments, data handling questions, short answer quizzes, and in class assessments.
The approximate percentage of the course assessed by coursework is as follows:
Year 1
71% coursework
21% online time constrained assessments
8% Practical
Year 2
69% coursework
13% online assessments
18% Practical
Course Details – Professional Bodies
Professional Bodies are not listed for this Course.
How to Apply
26 January This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Application Codes
Course code:
4D43
Institution code:
R14
Campus Name:
University Centre Reaseheath
Campus code:
Points of Entry
The following entry points are available for this course:
Year 1
Year 2
Entry Requirements for Advanced Entry (Year 2 and Beyond)
Entry Requirements for Advanced Entry are not listed for this Course.
International applicants
Standard Qualification Requirements
A minimum of 64 tariff points from A and AS levels to include a Food or Science subject
A minimum of 64 tariff points
in Applied Science or a Hospitality and Catering subject
including a Food or Science subject at Higher Level
in Applied Science or in a Hospitality and Catering subject
include one Food Technology or Science-related subject
Mature students (aged 21+) will be considered on an individual basis on their prior knowledge and experience. This may be assessed by interview, completion of coursework/essay or other methods. There may be a requirement for a formal qualification to be completed first e.g. Access to HE course.
Please click the following link to find out more about qualification requirements for this course
