823_UCB_240x170_UG Prospectus 2021_AW_WEB

COLLEGE OF FOOD AND HOSPITALITY MANAGEMENT @UCBofficial

90 % OVERALL STUDENT SATISFACTION * 95 % OF STUDENTS IN EMPLOYMENT OR FURTHER STUDY 6 MONTHS AFTER GRADUATING ** 100 % INDUSTRY-RELATED WORK PLACEMENT OPPORTUNITIES

COURSE STRUCTURE YEAR 1 Artisan Bread – Production and Appraisal Bakery and Confectionery Science Food Safety and Hygiene Specialist Confectionery Introduction to Patisserie Plus one option from: Diet and Nutrition Managing for Profit YEAR 2 Advanced Confectionery and Chocolate Contemporary Bread Production Contemporary Patisserie Food Production Management Quality Assurance

Plus one option from: Food Product Design Development

Enterprise Start-up Studies YEAR 3 FINAL YEAR HONOURS Bakery and Patisserie Ingredient Functionality Current Issues in Food and Nutrition Food Supply and Sustainability Food Technology Plus one option from: Research Project Applied Food Project

Modules will include Artisan Bread and Contemporary Bread Production, where you will produce the products and study the technical aspects.

The right course for you? Save time apply direct to UCB: ucb.ac.uk/direct

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*NSS, 2019, **DLHE, 2016/17