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.
WHAT WILL I STUDY?
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
Trends in Bakery and Patisserie Technology
Current Issues in Food and Nutrition
Food Supply and Sustainability
Choose 1 optional module
Applied Food Project
Academic: A relevant HND or a foundation degree in the area of baking with 240 credits.