Hi everyone! Hope you’re all doing well.
Since this is my final year at University College Birmingham studying BSc (Hons) Bakery and Patisserie Technology, I thought it might be a good idea to share my experience here and hopefully it would be helpful for anyone who is considering the course.
My favourite part of this course is the practical and the science elements. We spent a lot of time in the kitchen, learning different recipes and skills. Don’t worry if you don’t have much experience before starting, as everything will start from the basic. We have modules covering bakery, artisan bread, manufacturing, confectionery, patisserie, plated desserts… you will learn all the skills and knowledge you need for you future career.
Here are some of the products I made during my time studying the course:
In addition to the practical lessons, we also learned about the other aspects of bakery, such as science, nutrition, food safety and hygiene. We got to learn about what’s going on during the baking process, from the function of ingredients, mixing, baking to cooling, gluten development, protein, colloidal system, caramelisation, Maillard reactions, sensory properties and microbiology.
You can click here for virtual tours and have a look around the different campuses and facilities at University College Birmingham.
If you’re a food person, interested in baking, and the science behind it, this course is perfect for you!
Sound like what you’re looking for? Or want to know more about the course? Have a look here for more information.
See you next week!