University Centre Reaseheath

Degree level: Undergraduate
Awarded by: University of Chester

Bakery & Patisserie Technology

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Course summary

TEF Silver

University Centre Reaseheath has opted into the TEF and received a Silver award.

Find out more about the TEF.

This course is aimed at students 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. It is designed to give students a fundamental understanding of food science and food safety, progressing to specialist knowledge of cereal, flour, sugar and chocolate technology, delivered in a vocational setting. Student 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


Level 4 Food Materials and Product Manufacture Food Safety in Manufacturing Introductory Bakery Skills Flour Technology Sugar and Chocolate Technology Artisan Bakery Skills Business Studies with Law Level 5 Food Innovation and the New Product Development Weddings Cakes and Entremets Research Methods Artisan Patisserie and Desserts Industrial Bread Making Processing and Quality Assurance of Baked Goods Level 6 Upon successful completion of the Foundation Degree, there is an option to progress onto the one-year BSc Top-Up to gain a BSc (Hons) Food Manufacturing with Operations Management.

Assessment method

Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework and examinations. 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 examinations vary, depending on the nature of the module, but may take the form of multiple-choice papers, essays, practical assessments, data handling questions, short answer quizzes, and in class examinations. Assessment weighting varies depending on course and year of study. For more information please see our Course Information on our website.

How to apply

Application codes

Course code:
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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

Qualification requirements

For mature students (aged 21+) substantial work experience will be considered, as well as, or in place of, formal qualifications.

Please click the following link to find out more about qualification requirements for this course

Additional entry requirements


You may be required to attend an interview

Unistats information

Operated by the Office for Students
Student satisfaction
Employment after 15 months (Most common jobs)
Go onto work and study

The number of student respondents and response rates can be important in interpreting the data. For further information, see the Discover Uni website.

Fees and funding

Tuition fees

EU £9250 Year 1
England £9250 Year 1
Northern Ireland £9250 Year 1
Scotland £9250 Year 1
Wales £9250 Year 1
Channel Islands £9250 Year 1
International £11800 Year 1

Additional fee information

No additional fees or cost information has been supplied for this course, please contact the provider directly.
Bakery & Patisserie Technology at University Centre Reaseheath - UCAS