Teaching takes place at Reaseheath College.
This course is aimed at those who wish to pursue a career in bakery or patisserie, either within a craft or industry setting, in roles such as quality management, food marketing or new product development.
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.
Does this course require proof of English proficiency?
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About this institute
University of Chester
The college which would become the University of Chester was founded in 1839 by such pioneers as the 19th-century prime ministers William Gladstone and the Earl of Derby, and a future Archbishop of Canterbury. Founded by the Church of England,...
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