Bakery & Patisserie Technology (Yr1)
Basic Information
- Course ID
c84fd9e7-2d6d-7bc0-0f95-d2d43b15016e- Option ID
c188e97f-9aaa-476b-bb74-9d28c0841b12- Provider
- Sheffield College
- Type
- undergraduate
- Academic Year
- 2026
- Source
- ucas
- Created
- 2/25/2026, 5:37:55 PM
- Updated
- 3/28/2026, 10:12:36 AM
Other Options for this Course
No other options
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"modules": "Year One (Level 4)\nCore Modules\nIntroduction to Patisserie (20 credits)\nYou will develop skills required to produce a range of patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. This module also provides the opportunity to explore history and origin of patisserie products and how they have become classic desserts.\n\nBakery and Confectionery Science (20 credits)\nThis module will provide students with an Introduction to bakery science in terms of both cereal science and finished products. Principles of the core food molecules (proteins, fats, and carbohydrates) and specific processes such as fermentation and raising agents will be described using bread, cakes, biscuits and pastry as examples.\n\nArtisan Bread - Production and Appraisal (20 credits)\nThis module will help the student to develop the hands on skills and technical knowledge to produce and appraise a range of bread making methods which can be categorized as \"Artisanal\". Methods and styles of bread making studied will include: sponge and dough, sour dough starters, levains, poolish and bigas. \n\nSpecialist Confectionery (20 credits)\nYou 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.\n\nFood Safety and Hygiene (20 credits)\nThis module provides students with an introduction to the main food hygiene theories and practices. Focus on current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP, students will learn how to devise and implement such a system.\n\nOptional Modules\nManaging for Profit (20 credits)\nDiet and Nutrition (20 credits)\n\nYear Two (Level 5)\nCore Modules\nAdvanced Confectionery and Chocolate (20 credits)\nThis module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to a range of patisserie products for the luxury market to align both practical and academic attributes to enhance employability.\n\nContemporary Bread Production (20 credits)\nThe contemporary bread production modules allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailors' shelves. Where possible, automated food manufacture process is replicated by the students in practical settings.\n\nQuality Assurance (20 credits)\nThere will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop student's insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought after wide and varied careers.\n\nFood Production Management (20 credits)\nEthical and financial pressures are driving the food industry to adopt cost-focused and environmentally responsible processes. You will learn about the key aspects of management and control in food production as well as 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.\n\nContemporary Patisserie (20 credits)\nThis module is designed to provide the students with 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.\n\nOptional Modules\nEnterprise Start-up Studies (20 credits)\nProduct Design and Process Development (20 credits)",
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