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FdSc Bakery & Patisserie Technology
Study Mode
Full Time 
Exams and Coursework 
Catering & Hospitality 
UCAS Code:
Course Code:
Entry Requirements
140 UCAS points (for 2016/17 entry; for 2017/18 entry: 56 UCAS points), GCSE English Grade C minimum. L3 Diplomas without UCAS points considered. Mature students without the formal entry requirements will be considered on an individual basis.

Baking & Patisserie Foundation Degree

Validated by University College Birmingham and developed in consultation with industry, this course will give you the practical skills, technical ability and business knowledge you need for future success in a creative, rewarding and challenging industry.

About the Course

Whether you want to start your own business baking artisan breads, become a chocolatier or patissier or work in food technology or new product development, you will develop the high level technical and operational skills you will need.

Key Units

Course Modules - 

Year One core modules, Level 4:

  • Artisan Bread
  • Bakery & Confectionery Science
  • Food Safety & Hygiene
  • Specialist Confectionery
  • Introduction to Patisserie
  • Managing for Profit

Artisan Bread - Production and Appraisal -
  • Range of artisan bread techniques and products, hands-on production skills and analysing the technical aspects of producing a number of different fermentation and dough development styles demonstrated throughout the sector.
Bakery and Confectionery Science -
  • Practical techniques to apply science theory and the scientific properties of bakery and confectionery products. Using bread, cakes and chocolate as examples, the core chemical, physical and nutritional components will be described and you will learn about food fermentation in the bakery industry. 
Food Safety and Hygiene -
  • An introduction to food safety, looking at the biological, chemical, physical and allergenic contaminants as well as the basics of food preservation methods to reduce the risk of poisoning or spoilage. You will look at the science of cleaning with regards to cleaning energies and detergents. 
Specialist Confectionery -
  • You will be encouraged to develop your specialist confectionery skills whilst 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. 
Introduction to Patisserie -
  • Development of the skills and techniques required to produce a range of patisserie products commonly produced in restaurants, hotels and craft bakery and patisserie outlets. The range of products include pastries, mousses, desserts and creams, fillings and glazes. 
Managing for Profit - 
  • 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.

Year Two core modules, Level 5:
  • Advanced Confectionery & Chocolate
  • Contemporary Bread Production
  • Food Production Management
  • Quality Management Systems
  • Contemporary Patisserie
  • Enterprise Start Up’s

Advanced Confectionery and Chocolate -
  • Development of skills and knowledge using industry methods and processes with the production of your own chocolate confection bar and patisserie products for the luxury confectionery market. 
Contemporary Bread Production -
  • Producing bread products and studying the technical aspects of typical bread and morning goods found on retailers' shelves in the UK, you will also look at automated food manufacture processes and how to replicate them.
Food Production Management -
  • Key aspects of management and control in food production. The responsibilities and challenges facing food production managers. You will also explore customer buying behaviour and the type of market the food production unit will serve.
Quality Management Systems -
  • The principal areas of food quality management. Safety and control measures used within the industry and the application of microbiology to food safety. Knowledge of food specifications, supplier management, raw materials, hygiene and allergen management. 
Contemporary Patisserie -
  • An introduction to all the essential elements of professional pastry production, including working with tempered chocolate and boiled sugar. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments.

Entry Requirements

140 UCAS points (for 2016/17 entry; for 2017/18 entry: 56 UCAS points), GCSE English Grade C minimum. L3 Diplomas without UCAS points considered. Mature students without the formal entry requirements will be considered on an individual basis.


Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including practical innovative project work and assessment.

An estimated breakdown of the assessment for this course is as follows:

  • Coursework - 70%
  • Practical assessment - 23%
  • Written examinations - 7%
Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Tell Me More

Enterprise Start-up Studies:
The key points for setting up and running a small business enterprise, undertaking research into areas such as demographics and social trends, location analysis and customer target markets. As a result, you will be able to justify a demand for your chosen product or service prior to starting up your own small business.

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will consist of:

  • Full group teaching - in the lecture room and classrooms for theory lessons
  • Practical science & hygiene – using classrooms for theory and practical sessions in the bakery to embed good working practice
  • Practical bakery session - teaching in practical bread / patisserie environments for skills development and realistic working practice
  • Continual Professional Development CPD - specialist skills teaching to develop key techniques and skills. 
  • Tutorials: Individual, group and academic tutorials per week.
  • Academic Success – strategies and techniques to support your learning