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Full-Time Courses
- Foundation Degree (FdSc) in Baking Technology Management (BTM)
- BSc (Hons) in Baking Technology Management
1. Foundation Degree (FdSc) in Baking Technology Management (BTM)
An
exciting course for young people wishing to enter the baking industry, and a formal qualification for those already working.
Students graduate with a solid grounding in business knowledge to support the start-up and operation of a small business or the enterprise initiative to work with an international food company. Vocational skills are teamed with an awareness of wider environmental constraints acting on the baking industry.
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Modules
Level 4 Modules (FdSc Year 1)
- Bakery Food Science
- Bread, Theory & Analysis of Production Management
- Bakery Safety, Health & Safety and HR Management
- Technology of Flour Confectionery
- Research Methodology
- Chocolate Production, Computer Labelling & Packaging
Level 5 Modules (FdSc Year 2)
- Advanced Bread Technology
- Creative Confectionery
- Artisan Chocolate
- Advanced Research Methodology & Statistics
- Product Design, Development, Packaging, Labelling and Flow Processes
- Business Leadership, Financial Management and Organisation
Entry requirements
Applicants must normally be aged 18 by 31 December in year of entry and will also be expected to have:
- 5 GCSE passes at grade C or above, including mathematics and English (or another subject that demonstrates an adequate command of English) and
- 1 GCE / Vocational A level pass or equivalent
Equivalent qualifications
- BTEC National Diploma / Certificate in Bakery or Bakery related subjects
- Advanced GNVQ or NVQ3 in an appropriate subject
- Successful completion of an appropriate Access course or Foundation year
Please note that other qualifications or experiential learning judged to be equivalent to the standard entry requirements will be considered by the Admissions Tutor.
International entry requirements
In addition to the standard entry requirements above, international students must also hold IELTS (International Language Testing Service) 6.0.
Progression Opportunities
Students that have successfully completed this FdSc will be eligible for consideration of direct entry
onto our BSc (Hons) Baking Technology Management.
Programme structure
The FdSc is a two-year course which includes work placement linking years one and two, (min. of 120 hours during the summer holidays).
This course has only one intake per year, in September.
2. BSc (Hons) in Baking Technology Management
A unique course if you want further professional development, and the platform to help take your career to the next level.
This innovative programme enables students who have already graduated with the FdSc to top-up to the full degree award with a further year's study. Designed in consultation with the Sector Skills Council and the Worshipful Company of Bakers, this is a necessary progression route for anyone who wants to take their baking career further. It builds on student's existing technical skills and knowledge and introduces scientific and business methodology and also considers the social and economic contexts in which the industry operates.
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Modules
Level 6 Modules, (BSc Top Up)
- Applied Bakery Science
- The Science & Technology of Bread Fermentation
- Creative Artisan Chocolate & Centre Pieces
- Business, Environmental Management & QM Best Practice
- Project (Double Unit)
Entry Requirements
Applicants must normally be aged 18 by 31 December in year of entry and will also be expected to have successfully completed the FdSc in Baking Technology Management.
Direct entry applicants may be considered if they can provide sufficient evidence of other qualifications or experiential learning judged to be equivalent to the standard entry requirements by the Admissions Tutor.
International entry requirements
In addition to the standard entry requirements above, international students must also hold IELTS (International English Language Testing Service) 6.0.
Progression Opportunities
Successful completion of this course provides graduates with the ideal springboard to launch their baking career. National and international companies highly regard the full BSc degree award and expect their managers to be qualified at this level to progress.
Programme structure
The BSc top-up is a one-year full time course, delivered in approximately two full days a week. This enables students to continue their practical work experience whilst studying. This course has only one intake per year, in September.
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