Bakery & Patisserie Technology at University Centre Reaseheath - UCAS

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
Career Options:
  • New product development
  • Research and development
  • Food marketing
  • Buying
  • Laboratory analysis and testing
  • Bakery entrepreneur
  • Quality management


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

Application codes

Course code:
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Campus name:
University Centre Reaseheath
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Points of entry

The following entry points are available for this course:

  • Year 1
  • Year 2

Entry requirements

Qualification requirements

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


You may be required to attend an interview

Fees and funding

Tuition fees

EU £13000 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 £13000 Year 1

Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .

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