**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 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
**FACILITIES**
University College Birmingham is renowned for its outstanding food industry training facilities. Students on our bakery courses have access to our on-site baking and product development laboratories, hosting equipment such as high-speed pressure/vacuum mixers, specialist equipment for chocolate production and dough and flour rheology testing equipment. In addition, our Cakes and Bakes shop on campus sells a wide range of bread and baked goods made by our students.
You will also have use of our multi-million pound Food Science and Innovation Suite, featuring the latest food testing and diagnostic technology alongside a cutting-edge development kitchen and bespoke sensory evaluation room.
**PLACEMENTS**
We encourage students on our top-up course to gain work experience throughout your studies.
Employers we have worked with include Mondelēz (Birmingham), Edgbaston Boutique Hotel (Birmingham), Hyatt Hotel (Birmingham), The Ritz (London), Bettys Café Tea Room (Harrogate) and Slattery (Manchester).
**CAREERS AND PROGRESSION**
Examples of careers you could pursue following this course:
- Bakery manager
- Product/process development scientist
- Development technologist (bakery and patisserie)
- Artisan baker
- Cake decorator
- Quality control (QC) technician
You could also progress onto one of our postgraduate courses at University College Birmingham.
- **Please refer to our website www.ucb.ac.uk for the latest updates to this course**
Course Details - Modules
- Trends in Bakery and Patisserie Technology
- Current Issues in Food and Nutrition
- Food Technology
- Food Supply and Sustainability
Plus one option from:
- Research Project
- Applied Food Project
Course Details – Assessment Method
**Note: Indicative information only. Actual timetables and assessment regimes will be issued at your induction. Please be aware that methods of delivery for this course may be altered due to the ongoing Covid-19 pandemic – for the most up-to-date information, please refer to our website: www.ucb.ac.uk**
**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 2021-2024.
Course Details – Professional Bodies
Professional Bodies are not listed for this Course.
How to Apply
Deadline are not listed for this Course. 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:
Application Code are not listed for this Course.
Institution code:
B35
Campus Name:
University College Birmingham
Campus code:
Points of Entry
The following entry points are available for this course:
Year 3
Entry Requirements for Advanced Entry (Year 2 and Beyond)
- **Transferring from another university**
At University College Birmingham, we consider applications from students who have studied, or are currently studying, a Higher Education course and now wish to transfer universities.
- **What do I need to do?**
To make an enquiry about studying at University College Birmingham, you will need to complete our online enquiry form -> **https://portal.ucb.ac.uk/#/admissions/ucb-direct-apply**
Consideration for advanced entry will be dependent on the modules of your previous course, and how well this matches to the content of the course you wish to transfer to at University College Birmingham. Additionally, the process will be dependent on the number of credits achieved on your current course. Where similar study is apparent, it may be possible for us to award Accreditation for Previous Learning (APL) and, therefore, advanced entry onto a course at UCB will be permitted. Please note; due to the nature of this process, all applications are considered on an individual basis.
International applicants
Standard Qualification Requirements
A relevant HND or a foundation degree in the areas of Bakery, with 240 credits.
If you are unsure if your previous qualification is suitable please contact us before completing an application, you can call us on 0121 604 1040 or email: direct@ucb.ac.uk
EU/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, you can call us on 0121 604 1040 or email
EU: euadmissions@ucb.ac.uk
International: International@ucb.ac.uk
Please click the following link to find out more about qualification requirements for this course
