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This course is aimed at students who wish to pursue a career in bakery or patisserie, either within a craft or industry setting, in roles such as quality management, food marketing or new product development.
It is designed to give students a fundamental understanding of food science and food safety, progressing to specialist knowledge of cereal, flour , sugar and chocolate technology, delivered in a vocational setting.
Level 3 qualification in food
Part-time: 4 years blended learning
Student are taught in the £7.4 million Reaseheath Food Centre – an industry-leading academy with an international reputation in the food and drink sector. The new, state-of-the-art facilities include a commercial dairy, butchery, commercial bakery, and innovation rooms for new product development (NPD) and scale-ups. As a college, we pride ourselves on our partnerships with the food and dairy industry, and work with businesses to create bespoke courses and training programmes to meet a wide range of industry needs.
Upon successful completion students may progress on to the BSc (Hons) Food Manufacturing with Operations Management (Top-Up).
What will I study?
Modules are delivered through practical work and theoretical lectures and include:
- Food materials and product manufacture
- Food safety in manufacturing
- Food science and composition
- Flour technology
- Sugar and chocolate technology
- Artisan bakery skills
- Business studies with law
- Food innovation and the new product development
- Applied nutrition in the food industry
- Research methods
- Artisan patisserie and desserts
- Industrial bread making
- Processing and quality assurance of baked goods
BSc (Hons) final year top-up
Upon successful completion of the Foundation Degree, you may progress onto the one-year BSc Top-Up to gain a BSc (Hons) Food Manufacturing with Operations Management.
Learning is assessed by a combination of assignments – including essays, reports, presentations and seminars – plus practical assessments and examinations. You will develop specialist practical skills using the state-of-the-art food processing facilities, which include a butchery, commercial bakery and commercial dairy.
To offer graduates a leading position in the jobs market, students are given the opportunity to enhance their career prospects by taking additional qualifications during their course of study. These could include a range of qualifications such as:
- CIEH (Chartered Institute for Environmental Health) Level 3 Award in HACCP for Food Manufacturing
- CIEH Level 3 Award in Food Safety Management for Manufacturing
Students are encouraged to join the Institute of Food Science & Technology (IFST) as an Associate (Student) member www.ifst.org/membership/student-membership
A minimum of 150 UCAS points which may be obtained from GCE A Levels, or one of the following qualifications in a relevant subject:
- Level 3 Extended Diploma / Diploma
- BTEC National Certificate / Diploma
- OCR National Diploma / Extended Diploma
- Irish / Scottish Highers in relevant subject
- Advanced GNVQ
- QAA recognised Access to HE Diploma, Open College Units or Open University Credits
- For mature students (aged 21+) substantial work experience will be considered, as well as, or in place of, formal qualifications.
- Top-up route to BSc (Hons) Food Manufacturing with Operations Management (Top-Up) or related subject.
The combination of practical and academic training you will gain during your degree will equip you with the skills required to enter a graduate career in food-related industries, or to undertake further training or research.
- New Product Development
- Research and development
- Food marketing
- Laboratory Analysis & Testing
- Bakery entrepreneur
* This course is subject to validation. Courses and modules are subject to amendment and may be revised at any time.
As a Higher Education student you will have two main costs to meet; your tuition fees and living costs.
Our part-time tuition fees for UK and EU students entering University in either 2017/18 or 2018/19 are £3,930. These fees are charged for each academic year of a course and are set by the college annually.
If you are an international student or for the latest information on tuition fees visit the student finance page on our website.
University Centre Reaseheath is committed to providing additional financial support to those who need it. To find out about the bursary schemes available visit the additional financial support pages on our website.
All Higher Education students are given the opportunity to apply for residential accommodation. First year students are guaranteed accommodation and this offer is made to all applicants who live more than a reasonable daily travelling distance from Reaseheath and who apply before the 31st July 2018. For full details on our halls of residence visit the accommodation pages.
We have a team of dedicated professionals on hand to offer you support when and if you need it during your time with us. These include our Student Services team, Higher Education Support Team (HEST), Library and Learning Resources and the Reaseheath Careers Service. You will find more information on the support provided at Reaseheath here.
Before you apply you can come and visit us at one of our HE Open Events to see what we have to offer. Once we have received your application we will invite you to attend an Offer Holder Day.
Applications for part-time courses should be made directly to University Centre Reaseheath. When you have chosen your course, complete our online Part-Time Application Form.
For students to get the best out of their time at University Centre Reaseheath, we must both recognise that we owe obligations to each other. These obligations are set out in our Higher Education Student Contract. Before you accept an offer of a place at University Centre Reaseheath, it is important that you read these contract conditions. If you are going to be living in Halls of Residence, you will also need to read the Student Accommodation Licence Conditions. Both of these contracts can be found here.
This course will open so many doors for me, hopefully in the product development department of a major company.
Sharn Byng FdSc Bakery and Patisserie Technology
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University Centre Reaseheath – Nantwich, Cheshire, CW5 6DF
Tel: 01270 613284 | Email: UCR@reaseheath.ac.uk