University Centre Reaseheath has participated in the Teaching Excellence Framework.These ratings were awarded in 2023, for four years.
Course summary
Perfecting your practical skills while exploring the science behind your creations is a recipe for success in the bakery industry. Whether your goal is to travel the world as an artisan baker, become an award winning cake maker with your own business, or be the next celebrity chef, our Foundation degree will ensure you leave with all the skills and knowledge you need for a rewarding career. By studying FdSc Bakery and Patisserie Technology at UCR, you will be equipped with a well-rounded knowledge of the bakery and patisserie industry, in preparation for employment within the artisan or industrial sectors when you graduate. A key focus of your studies will be on the development of theoretical knowledge and key practical skills in the first year, followed by gaining a good understanding of industrial automated production methods in the second year. You will learn in our Reaseheath Food Centre, which is an industry leading academy and the only one of its kind in an academic setting. Featuring industry standard food processing halls, a bakery and innovation rooms for new product development and scale-ups, we are confident you will not find a better place to begin your bakery career. Course Features:
- Experience working in a commercial setting
- Bread making
- Sugar and chocolate work
- Patisserie and desserts
- Site visits
- Work placement
- Strong employer partnerships
- New product development
- Research and development
- Food marketing
- Buying
- Laboratory analysis and testing
- Bakery entrepreneur
- Quality management
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 • e-Marketing and Social Media for Business Development • Artisan Patisserie and Desserts • Work Based Learning • Processing and Quality Assurance of Baked Goods There is a compulsory 100 hours work placement in the chosen specialism module. Travel arrangements for this are at your own cost.
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. In your practical assessments you will demonstrate your ability to design and produce products. These assessments are designed to ensure you are building the skills and professionalism required for a successful career in the sector. 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
How to apply
25Jan
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
Qualification requirements
A level
Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016) - MPP
Access to HE Diploma
Pearson BTEC Level 3 National Diploma (first teaching from September 2016) - MM
International Baccalaureate Diploma Programme - 24 points
Leaving Certificate - Higher Level (Ireland) (first awarded in 2017)
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
Additional entry requirements
Interview
You may be required to attend an interview
Student Outcomes
Operated by the Office for Students
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 – it is important to note your experience may be different from theirs. This data will be based on the subject area rather than the specific course. Read more about this data on 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
· £115 for chef’s whites
· £50 per year for laundry
Prices of equipment are subject to change dependent on retailer.
Provider information
University Centre Reaseheath
Reaseheath
Nantwich
CW5 6DF