This course is aimed at those 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.
As well as developing your practical skills in bread making, sugar and chocolate work and patisserie and desserts, the course explores the science behind each of the product sectors, equipping you with a rounded knowledge of the bakery and patisserie industry. A key focus is the development of practical skills in the first year and then gaining an understanding of industrial automated production methods in the second year. You will be well equipped to enter within the artisan or industrial sectors of the industry.
Award: FdSc Professional Qualification 2 Years Full Time Taught in English