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
Students from countries outside the UK are expected to have entry qualifications roughly equivalent to UK A Level for undergraduate study and British Bachelor's degree (or equivalent) for postgraduate study. To help you to interpret these equivalents, please click on your country of residence to see the corresponding entry qualifications, along with information about your local representatives, events, information and contacts.
We accept a wide range of qualifications and consider all applications individually on merit. We may also take into account appropriate work experience.
For more information regarding English Language Requirements, please see the institution website.
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