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Level 3 qualification in food
Part-time: 4 years blended learning
Student 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 new, 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).
What will I study?
Modules are delivered through practical work and theoretical lectures and include:
- Food Materials and Product Manufacture
- Food Safety in Manufacturing
- Introductory Bakery Skills
- Sugar and Chocolate Technology
- Artisan Bakery Skills
- Food Business Innovation and Entrepreneurship
- A minimum of 64 tariff points from A and AS levels to include a Food or Science subject
- Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016) – a minimum grade MPP in Applied Science or in a Hospitality and Catering subject
- Pearson BTEC Level 3 Extended Diploma (first teaching from September 2016) a minimum of grade MM in Applied Science or a Hospitality and Catering subject
- City & Guilds Level 3 Technical Advanced Extended Diploma (1080 – first awarded in 2019) – a minimum of grade MPP in Applied Science or a Hospitality and Catering subject
- City & Guilds Level 3 Advanced Technical Extended Diploma (720 – first awarded in 2019) – a minimum of grade MM in Applied Science or a Hospitality and Catering 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.
- One year top-up route to BSc (Hons) Food Manufacturing with Operations Management (Top-Up) or related subject.
The combination of practical and academic training you will gain during your degree will equip you with the skills required to enter a graduate career in food-related industries, or to undertake further training or research.
- New Product Development
- Research and development
- Food marketing
- Laboratory Analysis & Testing
- Bakery entrepreneur
As a Higher Education student you will have two main costs to meet; your tuition fees and living costs.
Our full-time tuition fees for UK and EU students, entering University, can be found on the student finance page. These fees are charged for each academic year of a course and are set by the college annually.
If you are an international student or for the latest information on tuition fees visit the student finance page on our website.
- Whites for the kitchen and processing halls cost approximately £115
- Laundering of the whites’ costs approximately £50 per year
- £115 for chef’s whites
- £50 per year for laundry
Prices of equipment are subject to change dependent on retailer.
This course will open so many doors for me, hopefully in the product development department of a major company.
Sharn Byng FdSc Bakery and Patisserie Technology
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