COURSE CURRICULUM

The Bakery and Patisserie Technology degree offers a structured, three-year program designed to equip students with comprehensive skills in both the practical and scientific aspects of the baking and confectionery industries. In the first year, students build a strong foundation in essential principles, covering food safety and hygiene, managing for profit, artisan bread production and appraisal, introduction to patisserie, specialist confectionery, and bakery science and nutrition. This combination of practical and theoretical learning ensures students gain an understanding of core processes while developing their technical abilities. In the second year, the focus shifts to more advanced topics, including contemporary bread production, functional ingredients for bakery, advanced patisserie and confectionery, bakery product design and development, quality assurance and legislation, and sensory science and data handling. These modules allow students to explore innovation in baking and understand the scientific and regulatory aspects of product development, ensuring readiness for professional challenges. In the final year, students have the option to undertake a work placement, providing hands-on industry experience and the opportunity to apply their knowledge in real-world settings. By integrating scientific understanding, creative practice, and business awareness, this degree prepares graduates for a wide range of careers, including roles as bakers, patissiers, bakery technologists, product developers, and entrepreneurs in the baking and confectionery sectors.