University of Chester

Programme Specification
Bakery and Patisserie Technology FDS
2016 - 2017

Foundation Science Degree

Bakery and Patisserie Technology

Bakery and Patisserie Technology

University of Chester

Reaseheath College

Reaseheath College

Undergraduate Modular Programme

Full-time and Part-time

Classroom / Laboratory, Distance,

Full time - 2 years, Part time - 4 years

5 Years

Annual - September

4D43

D630

No

17a. Faculty

17b. Department

Medicine, Dentistry and Life Sciences Clinical Sciences and Nutrition

The FdSc Bakery and Patisserie Technology  is built from FHEQ Foundation Degree qualification benchmark (May 2010) and is informed by the Biological Sciences Benchmark Statements and QAA benchmark statements for Agriculture, Horticulture, Forestry, Food and Consumer Sciences (2009).

Accreditation by the Institute of Food Science and Technology (IFST) is currently being considered.

Institute of Food Science and Innovation

Monday 6th June 2016

To provide a high quality academic, practical and vocational programme of study in Bakery and Patisserie Technology with learning opportunities for students from a variety of backgrounds.

To provide a programme of study that will remain relevant, valid and responsive to the needs of employers and students, by maintaining and expanding effective partnerships with students, employers, professional bodies and sector skills councils.

To provide students with the knowledge, understanding and skills that meet the requirements of employers in the craft and manufacturing Bakery Industries, using teaching, learning and assessment strategies that develop professional practices and industry relevant experience concurrent with academic development.

To offer flexible delivery modes and study patterns to meet the needs of students from a variety of backgrounds and employment patterns.

To provide a programme of study in Bakery and Patisserie Technology that qualifies students for further study at  graduate level on the undergraduate modular framework from University of Chester or other HEIs within the relevant discipline.

To provide a foundation degree programme that provides students with the academic skills and confidence to engage in further learning throughout their lives.

Graduates will have well grounded knowledge and understanding of the key scientific disciplines relevant to food science and technology identified in section 27.

FHEQ Level 4:

  • biochemical, chemical, physical and biological factors underlying the synthesis and processing of food materials, physical properties of foods (RC4442 Food Materials and Product Manufacture, RC4448 Flour Technology, RC4449 Sugar and Chocolate Technology)
  • risks to health of microbial and chemical contaminants in food, quality assurance programmes, quality management systems (RC4443 Food Safety in Manufacturing)
  • underpinning food chemistry and microbiology, methods of analysis and detection of molecules and enumeration of microorganisms (RC4444 Food Science and Composition)
  • principles of the food business environment, the impact of management principles, food legislation (RC4447 Business Management and Law)

FHEQ Level 5:

  • sensory evaluation methods to assess food quality and preference (RC5443 Food Innovation and New Product Development)
  • the role of nutrients in health (RC5444 Applied Nutrition in the Food Industry)
  • key scientific principles of specialist bakery categories (RC5451 Artisan Patisserie and Desserts, RC5453 Industrial Bread making, RC5454 Processing and Quality Assurance of Baked Goods)

Thinking and cognitive skills are expected to develop across the two years of study, with progression from and emphasis on clear description and understanding, to demonstration of analytical and critical skills by the end of the programme. The ability to reason scientifically, to synthesise information and data from various sources, to analyse, evaluate and interpret theories, and to formulate and test hypothesis will be shown.

FHEQ Level 4:

  • find, read and understand food science specific texts, including primary sources, and reference using an appropriate format (all modules)
  • be able to write reports in a standard scientific format (RC4444 Food Science and Composition)

FHEQ Level 5:

  • the ability to synthesise material across a range of sources, looking for general principles to increase the power of analysis (all modules)
  • understand the scientific method including the formulation of hypothesis (RC5445 Research Methods)
  • the ability to analyse data using complex tests of relationship and difference, and text-based analysis (RC5445 Research Methods)
  • problem solving (RC5445 Research Methods)
  • creativity and innovation (RC5443 Food Innovation and New Product Development)

Students will demonstrate the ability to manage their own time, to plan, conduct and report research and deal with statistical analysis of data. Students will develop practical skills through laboratory work, bakery practicals and through work experience within the RC5454 Processing and Quality Assurance of Baked Goods module.

FHEQ Level 4

  • time management (all modules)
  • food processing and analysis practical skills (RC4442 Food Materials and Product Manufacture, RC4444 Food Science and Composition, RC4445 Food Preservation) 
  • bakery practical skills (RC4448 Flour Technology, RC4449 Sugar and Chocolate Technology, RC4450 Artisan Bakery Skills, RC5451 Artisan Patisserie and Desserts, RC5453 Industrial Bread making, RC5454 Processing and Quality Assurance of Baked Goods)
  • appreciating the need for professional codes of conduct in relation to health and safety and food safety (RC4443 Food Safety in Manufacturing, RC4444 Food Science and Composition)

FHEQ Level 5

  • devising, planning and undertaking investigations in a responsible, sensitive and safe manner, paying due diligence to risk assessment; ethical and data protection issues; rights of access; relevant health and safety regulations; legal requirements; and the impact of investigations on the environment (RC5445 Research Methods)
  • demonstrate the competence, behaviour and attitude required in a professional working life, including initiative, leadership and team skills (RC5454 Processing and Quality Assurance of Baked Goods)   

FHEQ Level 4:

  • receive, evaluate and respond to a variety of information sources (electronic, textual, numerical, verbal, graphical) (all modules)
  • communicating accurately, clearly, concisely, confidently and appropriately to a variety of audiences in written, verbal and graphical forms (all modules)
  • contribute constructively to group discussions  (all modules)
  • consider, appreciate and evaluate the views of others (all modules)

FHEQ Level 5:

  • communicate fluently with members of a team (RC5443 Food Innovation and New Product Development)
  • fluent oral communication suitable for an academic and professional audience (RC5443 Food Innovation and New Product Development, RC5451 Artisan Patisserie and Desserts)
  • write a concise information report to support an oral presentation (RC5443 Food Innovation and New Product Development)

The curriculum is built over two levels of study designed around programme core modules in food science, food safety and business, with specialist theoretical and practical skills modules in bakery and patisserie manufacture. The programme core modules at Level 4 are designed to develop essential knowledge and understanding of Food Technology, Artisan Bakery and Business principles. The Level 5 modules shift to more technically demanding and research-informed study and include core modules in Innovation, Applied Nutrition and Research Methods. Patisserie and desserts skills are developed at level 5 and the industrial processing and quality assurance principles of bakery production are studied.

120 credits will be studied at Level 4 and 120 credits at level 5. All modules are compulsory.

Students who exit the programme after completion of the level 4 modules would be eligible for the Certificate in Higher Education in Bakery Technology.

The BSc Food Manufacturing with Operations Management top up programme which is delivered at Reaseheath would provide a route for those students who wished to progress following successful completion of the FdSc Bakery and Patisserie Technology.

Mod-Code Level Title Credit Single
RC4442 4 Food Materials & Product Manufacture 20 Comp
RC4443 4 Food Safety in Manufacturing 20 Comp
RC4444 4 Food Science and Composition 20 Comp
RC4448 4 Flour Technology 10 Comp
RC4449 4 Sugar & Chocolate Technology 20 Comp
RC4450 4 Artisan Bakery Skills 20 Comp
RC4452 4 Business Studies with Law 10 Comp
RC5443 5 Food Innovation and New Product Development 20 Comp
RC5444 5 Applied Nutrition in the Food Industry 20 Comp
RC5445 5 Research Methods 20 Comp
RC5451 5 Artisan patisserie & desserts 20 Comp
RC5453 5 Industrial bread making 20 Comp
RC5454 5 Processing & Quality Assurance of Baked Goods 20 Comp

To complete the Foundation Degree in Bakery and Patisserie Technology students will register for all compulsory modules.

Credit accumulation is even throughout the length of the course and will amount to 120 credits at Level 4 and 120 credits at Level 5. It must be made clear to learners that they must complete all Level 4 modules successfully (subject to the University of Chester rules of compensation) before being able to register for Level 5 modules.

Accreditation by the Institute of Food Science and Technology (IFST) is currently being considered.

Applications from students choosing the full time programme will be made through UCAS.

Applications from students choosing the blended route are made direct to Reaseheath College. Accreditation of prior learning will be considered in line with University of Chester policy.

Applicants may be interviewed. The interview will focus on personal qualities and food industry knowledge and skills in addition to formal academic requirements. Where it is felt that the applicant is not yet ready to undertake the programme of study an alternative course will be advised.

Formal qualifications for full-time and blended learners should include 1 from the below;

1. An appropriate food-related Level 3 Diploma.

2. An appropriate science-based Access to Higher Education Course ‘Certificate of Achievement’.

3. A Levels: a minimum of 150 points, which should ideally include one Food Technology or Science related subject.

4. NVQ Level 3 in an area of food production

5. Advanced apprenticeship in Food Technology and Manufacture or equivalent

The FdSc Bakery and Patisserie Technology has been designed to develop the knowledge and skills required by those who will be involved in the development, supply, manufacture and sale and associated regulatory and advisory work within the bakery industry.

The agriculture, horticulture, forestry, food and consumer sciences subject benchmark statement (2009) states that food science and technology programmes should deliver the following outcomes;

You will gain a good theoretical understanding of the characteristics and composition of major food materials (RC4442 Food Materials, RC4449 Sugar and Chocolate Technology, RC4448 Flour Technology).

An understanding of the microbiology, nutritional quality, chemistry, physical properties and eating qualities of food through both theoretical and practical undertakings during the period of the course (RC4444 Food Science and Composition, RC5444 Applied Nutrition in the Food industry, RC4442 Food Materials, RC4449 Sugar and Chocolate Technology, RC4448 Flour Technology).

You will achieve an understanding of the impact of food storage and processing by undertaking a wide range of practical activities in modules such as: (RC5453 Industrial Bread making, RC5454 Processing and Quality Assurance of Baked Goods, RC4450 Artisan Bakery Skills, RC5451 Patisserie and Desserts Skills).

You will be able to identify and respond to the technological and economic challenges encountered in food chains (RC5454 Processing and Quality Assurance of Baked Goods).

By the end of the course you will be have the ability to evaluate developing technologies and apply to commercial practice (RC5443 Food Innovation and New Product Development.

You will gain a good theoretical understanding of the appropriate legislation related to the food industry (RC4452 Business Studies with Law).

Food safety is a big public issue, therefore you will gain a good understanding of this subject area to be able to identify general public concerns (RC4443 Food Safety in Manufacturing).

The FdSc Bakery and Patisserie has been designed both for part-time study via the blended learning route and for full-time study. The aims, learning outcomes and content for both forms of study are identical, with a core emphasis on the development of students’ cognitive, key and professional skills, and the practical application of academic knowledge and understanding in the bakery industry. There will be a strong emphasis on the development of practical skills within the specialism craft modules and students will be assessed against a practical skills competency framework where relevant to the module outcomes. Students will develop their practical skills and employability through a compulsory work placement within RC5454 Processing and Quality Assurance of Baked Goods.

Full time learning is delivered in the form of lectures, practical exercises in the Reaseheath Food Centre, and workshops for the bulk of subject knowledge and understanding, and to promote the development of academic skills. Guest speakers and visits to industry will be an integral part of the delivery. There will be weekly tutorials to develop academic and professional skills such as report writing, referencing and professional development.

In addition, all full time students will complete the Chartered Institute of Environmental Health Level 3 Award in Supervising Food Safety and Level 3 HACCP qualifications. These will be separate, industry recognised qualifications and will be assessed separately to module assessments. Part time blended learning students will be offered the opportunity to complete these additional qualifications but they will not be compulsory. All costs for additional qualifications are funded by Reaseheath College.

Principal methods of blended learning and teaching

  1. Induction for students on the blended learning programme will take place in September. This is a 1 day session for enrolment/induction/APL evidence/how to study/write reports/VLE system/e-mail/carry out initial assessments/meet staff and introduction to the Learning Resources Centre (LRC).
  2. In addition, students will be required to attend an induction session at the start of each module which will provide an overview of the module content, assessment and an introductory lesson. For blended learners (as well as full-time learners), attendance is compulsory for all practical sessions linked to module assessments and all assessment activities such as exams and presentations. Non-attendance will result in failure of that assessment component. Additional workshops and lessons may also be provided for blended learning students.
  3. Blended learning is delivered in the form of learning packages for the bulk of subject knowledge and understanding. The University of Chester Intranet (moodle) is used as the learning framework, with information on work schemes and links to support materials, and is the platform for communication throughout the programme. E-mail, discussion boards, and telephone contact provide tutor and peer support.
  4. Blended learning students will be required to come into college to carry out tasks to develop practical skills and will be assessed against practical competency frameworks for relevant modules.
  5. The module tutor will maintain weekly contact with all students and students will have a responsibility to provide an update on progress and request further support as necessary.

APCL and APEL will follow current University of Chester guidelines.

There will be use of formative assessment at the beginning of the modules to develop students' academic skills and confidence, and to provide feedback on performance. Summative assessment will be closely linked to the application of academic knowledge and understanding.

Emphasis at Level 4 is on coursework elements that promote knowledge and understanding, cognitive and key skills, and the application of academic knowledge. Assessment tasks typically involve multiple choice tests and short-answer questions, essays and structured reports, exams, practical reports, oral presentations, workbooks/learning logs and employer assessment/witness statements.

Level 5 has greater emphasis on the development of cognitive and transferable skills, and use of the academic literature to inform work-related practice. In addition to the tasks listed above, level 5 tasks may also include case studies, reviews, portfolios and reports, seminars and investigative project work.

Re-assessment

If a student fails a module, s/he will be reassessed in the failed component(s). In addition, any component mark below 20% will be deemed to cause an overall failure even if the average total is 40% or above. Reassessment will normally use the same mode as the original assessment, reassessing those learning outcomes that were not achieved in the failed component(s). Therefore re-assessment will be tutorial led with emphasis on correcting and building upon existing evidence that does not initially meet the learning outcomes.

Assessment Type

Module                                          Written assignment  Exam       Practical report           Oral presentation 

Observation of practical competency / practical exam

Product portfolio 

Peer / self evaluation 

Case study 

         

 

 

 

 

Sugar and Cholocate Technology

 √        √      
 

Food Safety

   √  √          
 

Food Science

 √  √            
 

Flour Technology

 √          √    
 

Artisan Bakery Skills

 √        √      
 

Food Materials

 √  √            
 

Business Studies with Law

 √              
 

Food Innovation

 √      √        
 

Patisserie and Desserts

 √        √    √  

Research Methods

 √              

Industrial Bread making

   √      √      
 

Applied Nutrition in the Food Industry

 √  √            

Processing and Quality of Baked Goods

 

 √             

 

Assessment Grid

Module               

Assessment type                   

Year

Sept

Oct

Nov

Dec

Jan

Feb

Mar

Apr

May

Jun

Sugar and Chocolate Technology

Practical competency

Assignment

1

 

 

 

 

 

 

 

 

Food Safety

Exam

Assignment

1

 

 

 

 

 

 

 

 

Food Science

Exam

Assignment

1

 

 

 

 

 

 

 

 

Flour Technology

Assignment

Practical report

1

 

 

 

 

 

 

 

 

Artisan Bakery Skills

Practical competency

Assignment

 

 

 

 

 

 

 

 

 

Food Materials

Exam

Assignment

1

 

 

 

 

 

 

 

 

Business Studies with Law

Assignment

Case study

1

 

 

 

 

 

 

 

 

Food Innovation

Assignment

Presentation

2

 

 

 

 

 

 

 

 

 

Patisserie and Desserts

Assignment

Practical competency

2

 

 

 

 

 

 

 

 

Research Methods

2 assignments

2

 

 

 

 

 

 

 

 

Industrial Bread making

Exam

Practical competency

Assignment

2

 

 

 

 

 

 

 

 

Applied Nutrition in the Food Industry

Assignment

2

 

 

 

 

 

 

 

 

 

Processing and Quality Assurance of Baked Goods

Assignment

2

 

 

 

 

 

 

 

 

 

The programme will be industry aligned and is designed to develop the skills and knowledge required to enter the bakery manufacturing sector (craft or larger scale)  or start-up business. It will give the knowledge and skills necessary for graduates to enter junior management positions or alternatively to assist them in setting up their own business venture. Programme content has been devised to develop the scientific knowledge and practical skills required in the areas of production/operations, new product development, technical, supply chain and planning logistics, however typical careers of graduates within a food related discipline can include: 

  • Production management: ensuring that orders are completed in full, whilst managing customer relationship management and aspirations.
  • Quality assurance: checking that the food is of a suitable quality and complies with all legislation;
  • Technical management: managing food safety and quality systems
  • Hygiene management: ensuring that high standards of cleanliness are maintained
  • New Product Development: devising new products and following them through to launch in retail outlets
  • Buyers: responsible for sourcing raw materials from all around the world
  • Auditors: visiting suppliers to ensure that raw materials are being produced to the correct standard
  • Nutrition and dietetics: developing nutritionally controlled products, providing advice on diet

Reaseheath College believes in equality of opportunity for all its students, staff and visitors. The College is committed to promoting equality of opportunity in all its activities. To this end the College will work to ensure that all individuals are able to achieve their full potential and work towards realising their personal goals irrespective of their: Age; Colour; Creed; Ethnic Origin; Gender; Marital Status; Disabilities & impairments; Nationality; Race; Sexual orientation or Religious Belief. This will require the elimination of any unfavourable treatment, unfair disadvantage or discrimination if it exists in any area relating to the College provision for its students and in the employment of its staff.

The college will make all reasonable adjustments to the teaching programme to accommodate students with identified food allergies and intolerances.

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