Bakery and Patisserie Technology BSc (Hons) / FdSc

There is a proven need for food technologists with specialist bakery and/or patisserie backgrounds in industry. So whether you want to start your own business baking artisan breads, become a chocolatier or patissier, this course will give you the practical skills, technical ability and business knowledge you need to compete with advantage.

The bakery and patisserie industry offers a creative and highly competitive work environment. We have developed this course in consultation with industry experts to provide you with the high level of technical and operational skills needed to succeed at senior management level or as a business entrepreneur.

This course will focus on the technical and managerial skills needed to be successful in the industry, raising awareness of entrepreneurship and providing experience in a broad range of baking and patisserie processes.

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Bakery Level 2 and Level 3

You will develop practical skills in bread and confectionery, working in our state-of-the-art bakery areas as you broaden your knowledge of the industry and develop skills to an advanced level.

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BEng (Honours) Food Engineering

Study a multi-disciplinary engineering course that opens up exciting career opportunities in the food and drink industry, the largest manufacturing sector in the UK. This course has been developed in collaboration with some of the UK's biggest food and drink manufacturing companies and best loved brands. You gain practical experience through paid industry placements and develop specialist expertise in food engineering, food manufacturing, efficiency and sustainability.

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BEng (Hons) Engineering (Top Up)

The one year BEng Top-up programme is designed to complete the journey to a full degree programme, either from a Foundation Degree or equivalent level 5 qualification.

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Biscuit Science & Technology

This intensive course will concentrate on the technical and practical aspects of biscuit making covering the basic raw material, recipes and process for each of the major product types, gaining skills and understanding that can be applied in the workplace.

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BRC Issue 7 Update

A 1-day course looking at the changes presented in the BRC Issue 7 Global Standard for Food Safety which is due for publication in January 2015, when compared with BRC Issue 6.

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Bread Science & Technology

Bread Innovation will explore key areas of recipe manipulation including cereal type, salt reduction and the effect of going clean label. It will explore texture and flavour manipulation, shelf-life, and some product development management methods. Practical sessions simulating blue sky prototype and product re-designs as well as theory training sessions designed to maximise post course benefits are combined to give immediate and practical work place application.

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BSc (Hons) Food Manufacture (Operations Management)

This course can be studied at Foundation (FdSc) or Bachelor’s (BSc) level. Both courses are offered on a part-time basis and are run predominantly through distance learning. Students typically complete the Foundation course in two and a half years and have the option to enroll on level three of the Bachelor’s degree, following a short bridging course, to pursue more in-depth study for an additional two years. Direct enrollment on to the Bachelor’s degree is available for students who meet the entry requirements.

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BSc (Hons) Food Manufacture (Quality Assurance & Technical Management)

Developed in collaboration with employers in the food manufacturing industry, this degree aims to offer students the opportunity to develop expert knowledge in quality assurance, factory processes, product development and management specific to the food sector.

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Industry Approved Programme
This mark means the programme has been created in conjuntion with the food & drink industry and approved by leading industry experts to include the specific elements employers will be looking for in the future.