Fdsc bakery and patisserie technology in University of chester

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.

64 UCAS points from GCE A Levels, which should include one Food Technology or Science-related subject, BTEC Science/Food Science, IELTS Academic: Undergraduate: 6.0 (no less than 5.5 in any band).

The University has an award winning Careers and Employability service which provides a variety of employability-enhancing experiences; through the curriculum; through employer contact and through tailored group sessions and individual information, advice and guidance.

NA

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.

64 UCAS points from GCE A Levels, which should include one Food Technology or Science-related subject, BTEC Science/Food Science, IELTS Academic: Undergraduate: 6.0 (no less than 5.5 in any band).

The University has an award winning Careers and Employability service which provides a variety of employability-enhancing experiences; through the curriculum; through employer contact and through tailored group sessions and individual information, advice and guidance.

NA