Students on this programme learn how to apply business knowledge to starting up their own operations, running a small business or working in an international food company.
Year 1: Bakery food science; Bread, theory and analysis of production management; Bakery safety, health and safety and HR management; Technology of flour confectionery; Research methodology; Chocolate production, computer labelling and packaging. Year 2: Advanced bread technology; Creative confectionery; Artisan chocolate; Advanced research; Methodology and statistics; Product design, development, packaging, labelling and plant layout; Business leadership; Financial management and organisation.
|Duration & Attendance||Qualification||Tuition fees||Fee type|
|Foundation Degree in Science - FdSc||£9,250||Home Fees|
|Foundation Degree in Science - FdSc||£9,250||European Fees|