BSc (Hons)

Accredited by University College Birmingham


BSc (Hons)


3 years full-time




120 hours of work placement




View Fees

Birmingham College of Food

Learn how to use the latest bakery technology and equipment

Enter national competitions and access expertise from industry professionals

Are you passionate about baking? Do you aspire to become a patissier or chocolatier? Perhaps you even dream of running your own bakery? Our Bakery and Patisserie Technology degree will give you all the skills and knowledge you need for a wide variety of industry careers in everything from making artisan breads to working as a bakery technologist.

This long-established bakery degree course has been developed with support from industry experts and will help you hone your technical abilities and practical skills, as well as arming you with essential business knowledge to compete in the marketplace. You will gain the managerial skills to help you flourish in senior management or as a business owner, as well as a strong scientific understanding of key processes within the baking industry, supported by learning in our industry-standard bakeries and cutting-edge Food Science and Innovation Suite.

You will have the opportunity to undertake a work placement to boost your work-ready skills and experience, with past students having worked anywhere from small artisan businesses to large food production companies and ingredient manufacturers. Thanks to our excellent links within the bakery and confectionery industries, you will also benefit from a wide range of guest lectures, industry visits and other work opportunities.

Why should I choose this course?

  • PRACTICAL APPLICATION – Build hands-on skills through a work placement alongside learning in our bakeries and Food Science and Innovation Suite on campus
  • INDUSTRY APPROVED – Our close working relationship with the Worshipful Company of Bakers ensures this course features the latest developments and techniques from the industry
  • COMPETITIONS – Showcase your talent with opportunities to compete in events such as the annual Alliance for Bakery Students and Trainees' (ABST) competition
  • ENRICHMENT – Enjoy a wealth of opportunities for guest lectures, visits, placements and research thanks to our partnerships with firms including Callebaut, Délifrance and DuPont/Danisco

Our facilities

Renowned for our outstanding food industry training facilities, University College Birmingham offers students on our bakery courses access to state-of-the-art baking and product development laboratories on site, as well as our multi-million pound Food Science and Innovation Suite.

Course breakdown

  • Year 1
  • Year 2
  • Year 3

Core Modules

Food Safety and Hygiene

This module provides students with an introduction to the main food hygiene theories and practices. In particular, current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP. Students will learn how to devise and implement such a system.

Managing For Profit

You will be provided with a basic understanding of the factors that can affect profit in the food and bakery industries. This module integrates three core areas: finance, organisational behaviour and marketing, highlighting the key theories and models as well as giving you the opportunity to work on current industry scenarios.

Artisan Bread – Production and Appraisal

The production of artisan bread products, developing the hands-on production skills and analysing the technical aspects of producing a number of different fermentation and dough development styles within the sector.

Introduction to Patisserie

You will develop skills required to produce a range of patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. This module also provides the opportunity to explore history and origin of patisserie products and how they have become classic desserts.

Specialist Confectionery

You will be encouraged to develop your specialist confectionery skills while gaining a deeper understanding of how ingredients work together in order to form specific products. A main focus of this module will be the examination of specialist ingredients such as flour, sugar confectionery and chocolate.

Bakery Science and Nutrition

This module is intended to introduce basic scientific and nutritional principles which will form the base for scientific modules going forward. The core food molecules such as carbohydrates, fats and proteins will be discussed from both a chemical and nutritional aspect. The theory will be underpinned via the use of rheological and chemical laboratory testing of relevant bakery ingredients and finished products.

Core Modules

Contemporary Bread Production

The contemporary bread production module allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailers' shelves. Where possible, automated food manufacture process is replicated by the students in the UCB bakery suite.

Functional Ingredients for Bakery

Key functional bakery and patisserie ingredients are investigated by producing samples and using analytical science to understand and justify their role in baked goods. You will gain an understanding of the relationship between bakery ingredient functionality and finished product quality.

Advanced Patisserie and Confectionery

The increased media coverage on veganism, dietary requirements and allergens awareness has impacted the bakery and confectionery industry, resulting in changes. The concepts and styles of afternoon tea are evolving and this module has been designed to broaden the knowledge, skills and professional techniques and methods used to produce confectionery and chocolate patisseries. Students will be expected to develop and produce a range of afternoon tea products for the luxury market to align both practical and academic attributes to enhance employability.

Bakery Product Design and Development

Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module has a strong industry focus and you will be able to participate in a real life development opportunity. You will also study the theories of product development strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.

Quality Assurance and Legislation

This module will provide students with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality and compliance with legislation. There will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop students' insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought-after, wide and varied careers.

Sensory Science and Data Handling

Food is a basic necessity, but the delivery of food products that meet customers' expectations is the lifeblood of any food and beverage producer and retailer. Human senses are critical in our appreciation of food and drink. The evaluation of consumer preferences and the overall quality of food underpins all food development work and the ability to analyse food effectively and within established standards is paramount. This module allows you to explore how our senses work, applying them to scientific testing and consumer acceptance of food products and ensuring their quality and shelf life. You will learn about the physiology and psychology of food evaluation, the methods employed by sensory scientists to determine acceptance and food quality, while understanding the importance of effective methodology, standardisation and the application of basic statistical methods for data analysis and interpretation.

Core Modules

Trends in Bakery and Patisserie Technology

You will study current issues and trends in Bakery and Patisserie Technology by reading press articles and scientific reports, paying particular attention to the development of products in line with these trends. The focus will be on sourcing alternative ingredients and amending processes and procedures so that products can be successfully delivered in line with these trends without compromising food safety or product quality.

Current Issues in Food and Nutrition

You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.

Food Technology

You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.

Food Supply and Sustainability

You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.

Choose 1 optional module

Research Project

You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.

Applied Food Project

You will be required develop a new product with a 6,000-word article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.

The modules listed above are reviewed regularly to ensure they remain up-to-date as well as being informed by industry and the latest teaching methods. Occasionally we may need to make unexpected alterations to modules – should this happen, we will communicate with all offer holders as soon as possible.

Entry requirements

Academic entry requirements

An overall average of at least 65% in 12th Standard from both State and Central Examination Boards.

Advanced entry to certain undergraduate degree programmes may be possible for students who hold a UK HND or India Diploma in a relevant subject.

English entry requirements

If English is not your first language, you will need a recognised English Language qualification to meet the entry requirements onto a degree programme.

English Entry requirements for students applying from India  

Board Minimum Requirement (2021)
CBSE B Grade
ICSE 60%
Cambridge B Grade / 6 Pointer
Maharashtra State 60%
Andhra Pradesh 60%
Kerala 60%
Karnataka 60%
West Bengal 60%

If you do not have one of the above qualifications, please see here for the full list of accepted alternatives.

International English Language Testing System (IELTS)

IELTS 6.0 with no element less than 5.5

Key information


An estimated breakdown of assessment for this course:

  • Coursework – 70%
  • Practical assessment – 23%
  • Written examinations – 7%

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2021-2024 (UK website).

Uniform and kit costs

This course will require you to purchase a uniform and kit costing approximately £300-£325, depending on the items you buy. (Costs are subject to change each year – more details on exact pricing and how to order the items you need will be supplied to you before you enrol.)

Tuition fees

For international students enrolling on a full-time BA/BSc degree in 2022/23, your fee for the academic year will be £13,500 per year.

If you undertake a placement year, there will be an administration fee of £500 for a full year, or £250 for a half year.


of graduate employers say relevant experience is essential to getting a job with them

Work placements

Placements provide you with vital real-life experience and help build your skills and confidence before you graduate, as well as potentially leading to a job after your studies. Our dedicated hired@UCB employability team will help you to find your ideal placement.

Our BSc Bakery and Patisserie Technology course includes 120 hours of work experience during the first two years of study.

Work alongside experts in your field

Some of the employers we have worked with include:

  • Mondelēz (Birmingham)
  • Edgbaston Boutique Hotel (Birmingham)
  • Hyatt Hotel (Birmingham)
  • The Ritz (London)
  • Bettys Café Tea Room (Harrogate)
  • Slattery (Manchester)
Due to the coronavirus pandemic, please be aware that opportunities to travel overseas for placements, residential trips or project work may be affected by government travel restrictions. Please see our Covid FAQs page (UK website) for more information.

One of the best things about my degree was the amount of modules that opened my eyes to the different career paths I could go down. Also, there was a fantastic amount of practical work, which showed me how much I could enjoy different elements of bakery, not just what I already knew.

Natalie Brown Bakery and Patisserie Technology BSc (Hons)

Career opportunities

  • Product/process development scientist
  • Artisan baker
  • Cake decorator
  • Development technologist (bakery & patisserie)
  • Bakery manager
  • Quality control (QC) technician (bakery)

Thinking of continuing your studies beyond this course? On completing the BSc (Hons) degree, you will be able to progress onto our postgraduate courses such as Enterprise Management MSc/PGDip

Please note: The examples of roles are to serve only as a guide.


Our dedicated careers, employability and placements team is here to support you in every step towards your future.

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