Bakery and Patisserie Technology FdSc

As well as developing your practical skills in bread making, sugar and chocolate work and patisserie and desserts, the course explores the science behind each of the product sectors, equipping you with a rounded knowledge of the bakery and patisserie industry. A key focus is the development of practical skills in the first year and then gaining an understanding of industrial automated production methods in the second year. You will be well equipped to enter within the artisan or industrial sectors of the industry.

FdSc Award
September Start
Full-time Study Mode
2 years Duration
4D43 UCAS Code

Entry Requirements For This Course

UCAS - 64 points.

GCE A Level - 64 UCAS points from GCE A Levels, which should include one Food Technology or Science-related subject.

BTEC - BTEC Science/Food Science.

Access requirements - Access to HE Diploma (Science).

Extra Information / General Entry Requirements - We also accept the Advanced Appreticeship in Food Technology and Manufacture or equivalent subject. Mature students with substantial experience in the food industry will be considered on their experience and demonstrated aptitude and enthusiasm for study in HE.

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