Bakery, Confectionery and Patisserie Science Foundation Degree in Science - FdSc

ABOUT THIS COURSE
Do you have a dream of working as a pastry chef, baker, or owning your own artisan business? Studying our Bakery and Patisserie technology course will set you on the journey to realising your future! Our course offers a blend of creativity, science, technical skills, new product development and entrepreneurship, allowing individuals to begin to master the art of baking, pastry-making, and confectionery.

KEY UNITS
Our Foundation Degree offers a comprehensive pathway for individuals aspiring to thrive in bakery, specialising in artisan bread, venturing into the world of chocolate or pastry crafting and innovation. By studying with us at UC Sheffield, students will cultivate an array of high-level technical and operational competencies essential for success in their chosen field.

Tailored to meet the demands of the bakery and confectionery industry, the curriculum emphasises the refinement of advanced craft skills necessary for professional engagement. Students will delve into the intricacies of food design, honing their abilities to conceptualise and create innovative culinary delights. Moreover, they will gain expertise in crucial areas such as production management systems, ensuring efficiency and quality throughout the manufacturing process, as well as mastering principles of quality assurance and food hygiene to uphold industry standards.

Beyond technical proficiency, the program fosters the development of transferable skills vital for entrepreneurial and employment endeavours. Participants will gain insights into business operations and enterprise, equipping them with the acumen to navigate the complexities of the market landscape effectively. Moreover, emphasis is placed on nurturing softer skills such as communication, decision-making, and critical analysis, which are indispensable in professional settings and contribute to overall career readiness.

Through a blend of theoretical insights and practical applications, students will emerge prepared to embark on fulfilling careers in their chosen domains within the food industry. Whether pursuing entrepreneurship or seeking roles in established enterprises, graduates of this program will possess the requisite knowledge and skills to excel and make significant contributions to the field.

Level 4
Fundamentals of Professional PatisserieFood Hygiene and SpoilageIntroduction to Bread Production TechnologyConfectionery, Entremets and Chocolate SpecialismScience of BakeryMarketing, Research and Profit Management

Level 5
Advanced PatisserieQuality SystemsNew Business Start-upProduct Design and DevelopmentAdvanced Sugar and Chocolate SpecialismArtisan Bread Production

ENTRY REQUIREMENTS
56 UCAS points
GCSE English Language (minimum of grade C/4)
Level 3 Diplomas without UCAS points will also be considered.

Mature students without the formal entry requirements will be considered on an individual basis.

ASSESSMENT
An estimated breakdown of the assessment for this course is as follows:

Coursework - 70%
Practical assessment - 23%
Written examinations - 7%
Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Guided Learning Hours
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.

Placements
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 programme's Industrial Placement tutor and are unpaid.