Bakery and Patisserie Technology Foundation Degree in Science - FdSc

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