Bakery and Patisserie Technology

About this course

Bakery and patisserie technology is a degree that combines craft skill, food science, and business knowledge to prepare graduates for the full range of careers in what is one of the food industry's most creative and technically demanding sectors. Bakery and patisserie encompasses everything from artisan bread and sourdough to high-end patisserie, chocolate work, and industrial-scale food production, and the professionals who work in this field need to understand the science of how ingredients behave as well as the craft skill to produce food of consistently high quality. University College Birmingham's three-year full-time Bakery and Patisserie Technology degree carries a typical entry tariff of 104 points. UCB has a strong reputation in food-related education, and the programme is designed to give you skills and knowledge for a range of careers in this creative and highly competitive i

Where its graduates go

The 5 largest scored destinations, covering 55% of graduates; the headline also reflects the subject baseline.

• 40 / 100Natural and social science professionals · 5% of graduatescards →
• 40 / 100Sales occupations · 5% of graduatescards →
• 30 / 100Managers, directors and senior officials · 15% of graduatescards →
• 28 / 100Engineering professionals · 25% of graduatescards →
• 10 / 100Leisure, travel and related personal service occupations · 5% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).