Bakery and Patisserie Technology University of Chester
| Award | Attendance | Study | Duration | Start | Domestic fees | International fees |
|---|---|---|---|---|---|---|
| FdSc | On-Campus | Full-time | 2 years | September | find out | find out |
Our full-time undergraduate tuition fees for UK and EU students entering University in 2018/19 are £9250 a year, or £1540 per 20-credit module for part-time study.
Course overview
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.
Entry requirements for this course
Contact University of Chester to find course entry requirements.
View foundation and pathway programmes to help you meet academic and language entry requirements.
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