Reaseheath College
Bakery & Patisserie Technology FdSc
Reaseheath College

Key Course Facts

Student Reviews

Below you can see course specific reviews for 75 graduates of Bakery & Patisserie Technology FdSc and other courses in at Reaseheath College for each of the survey questions in comparison to the average for all UK degree courses in .

Overall student satisfaction
56 /100
75 total respondents

Primarily based on data from undergraduate degree students.

The NSS is commissioned by the Office for Students


Salary of Graduates in Food and Beverage Production

Important: Salary data below is not course specific, but contains data of all students of at the university. Due to data collection methodology, salary data is mainly based on data related to undergraduate students.

  15 months after graduation 3 years after graduation 5 years after graduation
Median salary £21000 £15500 £18000
25-75 percentile range £16500 - £25000 £12500 - £18500 £14500 - £22500

Salary of all UK Graduates of Food and Beverage Production

  15 months after graduation 3 years after graduation 5 years after graduation
Median salary £23304 £25445 £29652
25-75 percentile range £19696 - £25891 £19313 - £31609 £21902 - £36644

Course Description

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.

Students are taught in the £7.4 million Reaseheath Food Centre – an industry-leading academy with an international reputation in the food and drink sector. The state-of-the-art facilities include a commercial dairy, butchery, commercial bakery, and innovation rooms for new product development (NPD) and scale-ups. As a college, we pride ourselves on our partnerships with the food and dairy industry, and work with businesses to create bespoke courses and training programmes to meet a wide range of industry needs.

Upon successful completion students may progress on to the BSc (Hons) Food Manufacturing with Operations Management (Top-Up).

Jobs & Career Perspectives

15 months after graduation, graduates of this course were asked about what they do and, if they are working, about their current job and their perspectives.

Current jobs

Required skill level of job after 15 months

Jobs of graduates of this course (15 months after graduation)

Example below based on all graduates of Bakery & Patisserie Technology FdSc at Reaseheath College

20% Elementary occupations
15% Sales occupations
10% Managers, directors and senior officials
10% Animal care and control services
10% Process, plant and machine operatives
5% Therapy professionals
5% Teaching Professionals
5% Skilled trades occupations
5% Customer service occupations
5% Administrative occupations

Grading & Study Time

Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework, practical assessments, and time constrained online assessments. Coursework may take many forms including essays, reports, data processing, presentations, academic posters, seminar discussions, interviews, critical reviews, portfolios of evidence and practical competency assessments. The time constrained online assessments vary, depending on the nature of the module, but may take the form of multiple-choice questions, essays, practical assessments, data handling questions, short answer quizzes, and in class assessments. The approximate percentage of the course assessed by coursework is as follows: Year 1 71% coursework 21% online time constrained assessments 8% Practical Year 2 69% coursework 13% online assessments 18% Practical

Entry Requirements / Admissions

Qualification requirements

A minimum of 64 tariff points from A and AS levels to include a Food or Science subject

A minimum of 64 tariff points

in Applied Science or a Hospitality and Catering subject

including a Food or Science subject at Higher Level

in Applied Science or in a Hospitality and Catering subject

include one Food Technology or Science-related subject

Mature students (aged 21+) will be considered on an individual basis on their prior knowledge and experience. This may be assessed by interview, completion of coursework/essay or other methods. There may be a requirement for a formal qualification to be completed first e.g. Access to HE course.

Get advice on which foundation courses are best for you to still study Bakery & Patisserie Technology, FdSc, if you do not meet the minimum requirements in terms of UCAS score, A levels, or English language requirements.


Tuition Fees Bakery & Patisserie Technology FdSc

EU £9250 year 1
England UK £9250 year 1
Northern Ireland £9250 year 1
Scotland £9250 year 1
Wales £9250 year 1
Channel Islands £9250 year 1
International £11800 year 1

Average student cost of living in the UK

Rent £518
Water, gas electricity, internet (at home) £50
Supermarket shopping £81
Clothing £35
Eating out £33
Alcohol £27
Takeaways / food deliveries £30
Going out / entertainment (excl.alcohol, food) £24
Holidays and weekend trips £78
Transport within city £17
Self-care / sports £20
Stationary / books £13
Mobile phone / internet £13
Cable TV / streaming £7
Insurance £51
Other £95
Average student cost of living £1092

London costs approx 34% more than average, mainly due to rent being 67% higher than average of other cities. For students staying in student halls, costs of water, gas, electricity, wifi are generally included in the rental. Students in smaller cities where accommodation is in walking/biking distance transport costs tend to be significantly smaller.

How to apply

Application deadline:

January 1, 2024

This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.

Possible Entry Points:

  • year 1 (Default entry point)
  • year 2

About Reaseheath College

Reaseheath College is an education institution that specialises in land-based courses and programmes, mainly at the Further Education level. The college is based in the rural outskirts of Nantwich, in the English county of Cheshire. The main campus site is that of Reaseheath, but the college also operates from their satellite locations in Wirral, Church Farm, and Croft End Equestrian Centre.

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Where is this programme taught

University Centre Reaseheath
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University Centre Reaseheath
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Similar courses

Program University Student satis­faction Unem­ployed Drop­out Tuition (UK) Tuition (Inter­national) UCAS Tariff City
Bakery and Patisserie Technology FdSc University College Birmingham 58% 0% 10% £9250 £12500 66 Birmingham On campus Full-time
Bakery & Patisserie Technology FdSc Reaseheath College 56% 0% 20% £9250 £11800 - Nantwich On campus Full-time
Bakery and Patisserie Technology FdSc The Sheffield College - - - £7500 - - Sheffield On campus Full-time