Bakery, Confectionary and Patisserie Science FdSc

Validated by Sheffield Hallam University and developed in consultation with industry, this course will give you the practical skills, technical ability and business knowledge you need for future success in a creative, rewarding and challenging industry. <br/><br/>About the Course<br/>Whether you want to start your own business baking artisan breads, become a chocolatier or patissier or work in food technology or new product development, you will develop the high level technical and operational skills you will need.<br/><br/>This Foundation Degree is designed to develop the advanced craft skills required to work professionally in the bakery/confectionery industry. You will focus on developing new food designs and acquiring technical industry knowledge in areas such as production management systems, quality assurance and food hygiene. <br/><br/>You will also acquire transferable skills relating to business and enterprise, as well as softer skills in communication, decision making and critical analysis. <br/><br/>Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will consist of:<br/>Full group teaching - in the lecture room and classrooms for theory lessons<br/>Practical science & hygiene – using classrooms for theory and practical sessions in the bakery to embed good working practice<br/>Practical bakery session - teaching in practical bread / patisserie environments for skills development and realistic working practice<br/>Continual Professional Development (CPD) - specialist skills teaching to develop key techniques and skills<br/>Tutorials - Individual, group and academic tutorials per week<br/>Academic Success – strategies and techniques to support your learning<br/>Location of Delivery<br/>Your primary location of study will be City campus, located just 10 minutes walk from the city centre. <br/><br/>Guided Learning Hours<br/>As a guide, 20 credits typically represents around 50 hours of tutor contact time (e.g. lectures/workshops/feedback) and 150 hours of self-study time (usually over the course of a semester). These numbers may increase or decrease depending on the nature, length and level of the module, especially towards the end of the course.<br/><br/>Placements<br/>A short industrial placement is built into the first year of full time Bakery and Patisserie Technology programme.  All students will be encouraged to undertake a 3 week placement (120 hours) at the end of Level 4 (Year 1) during the summer months.  These placements will be arranged by the programmes Industrial Placement tutor and are unpaid. <br/> <br/>During the Industrial Placement, the students will be required to keep a professional file for work that they have undertaken and if they intend on accruing hours through part-time work, they will need to keep evidence of hours and salary slips.