Foundation Degree in Bakery and Patisserie Technology

• Food Innovation and the New Product Development
• Weddings Cakes and Entremets
• Research Methods
• Artisan Patisserie and Desserts
• Industrial Bread Making
• Processing and Quality Assurance of Baked Goods

Click here to view the module descriptors.

Upon successful completion of the Foundation Degree, there is an option to progress onto the one-year BSc Top-Up to gain a BSc (Hons) Food Manufacturing with Operations Management.

Overall workload

Your overall workload consists of class contact hours, independent learning and assessment activity, plus field trips. Your actual contact hours may depend on which optional modules you select, but the following information gives an indication of how much time you will need to allocate to different activities at each year of the course:

Year 1: 26% of your time is spent in timetabled teaching and learning activity

Teaching, Learning and Assessment:       306 hours

Independent Study:                                        894 hours

Year 2: 22% of your time is spent in timetabled teaching and learning activity

Teaching, Learning and Assessment:       268 hours

Placement:                                                         100 hours

Independent Study:                                        832 hours

Percentage of course assessed by coursework

The balance of assessment by examination and assessment by coursework depends to some extent on the optional modules you choose. The approximate percentage of the course assessed by coursework is as follows:

Year 1

71% coursework

21% written exams

7% Practical

Year 2

69% coursework

13% written exams

18% Practical

Feedback is supplied via Turnitin or directly from the module tutor. The majority of submissions are made via Turnitin and feedback for coursework is provided four working weeks after the submission date. If for unforeseen reasons this is not possible, the reasons will be communicated to the students within 2 weeks and the feedback prioritised within the department.

Written feedback will be supported verbally should the student require clarification. Formative assessment feedback will be provided at the time of completion where possible, with more detailed summative feedback for reports.

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:

• Highfield Level 3 Award in HACCP for Food Manufacturing
• Highfield 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.