A day in the life of a UNIVERSITY bakery lecturer

We all know that many students aspire to become teachers, inspiring the next generation of learners. But what’s it like to be a bakery lecturer? We caught up with Chris Foxall, a bakery lecturer at University College Birmingham, who teaches on the BSc/FdSc Bakery and Patisserie Technology Course. We asked Chris to share a glimpse into a typical day of teaching bakery.

05:30am
​It’s an early start, but I’m excited to head to university. I usually wake up at 5:30am to get ready. Many bakers might say it’s a lie in, but I disagree! I leave home just before 7am for the 12-mile, 1-hour commute into Birmingham. I bike along the canal, which is always a nice start to the day, even though the British weather can be unpredictable. Once I arrive, I head to the office in our Summer Row campus. That’s where the bakery lecturing team is based, and it has all of our designated bakery student practical areas and labs.

08:00am
Today is going to be a busy day. I have a lot of theory lectures and practical sessions on the schedule. It’s 8am, and I check my emails to see if any students have reached out to me before making a quick cup of coffee. Then, I head down to Moss House, which is a couple of minutes away and our newest campus. That’s where we teach most of our theory lessons. 

09:00am
Today’s first lesson is a fun Bakery Science and Nutrition lecture for our first-year degree students. We’ll be diving into macro nutrients, specifically carbohydrates, this week. I love these theory lessons because they give students a solid foundation in the science behind ingredients, nutrition, and their functions. This knowledge is super valuable for many baking careers once they graduate in a few years. While the scientific stuff can be a bit overwhelming at first, we always make sure the basics are clear and then build on them. That’s one of the best parts of teaching - helping students understand and apply knowledge. Nutrition is a crucial part of the food industry, and carbohydrates are especially relevant when you consider the amount of carbs in baked goods and how they affect human nutrition. We’ll also explore complex carbohydrates and how they’re broken down into simple sugars. We’ll even tie it all back to the baking industry, like how bread is digested and recent legislation like the sugar tax. We’ll explain why the government brought it in and how it’s affected the baking industry. ​

11:00am
Two hours later, and it has flown by! We’ll have a quick half-hour break before we dive into the next theory lesson. This time, it’s Artisan Bread with the Level 4 students again. We’re going to talk about lactic acid bacteria, which is part of their assignment at the end of the semester. This lesson is only an hour long, but there’s a lot to cover. We’ll discuss the scientific principles behind lactic acid bacteria, specifically homo and hetero-fermentative bacteria and the differences between them. It’s a great chance to tie this back to the lecture before, and how these bacteria are used in sourdough to break down complex carbohydrates into simple sugars. They then turn these into lactic acid, CO2, and Ethanol, depending on the type of bacteria. We can also link this to the industry, by discussing how sourdough is used in baking and other types available, like manufactured sourdough by companies like Lesaffre, Bakels, Puratos, and Zeelandia.

12:30pm
Lunchtime is here, and everyone is excited for food! After a quick coffee from our on-site Starbucks, I head back up to the Summer Row campus for a practical session of artisan bread. We’re on French Bread Week, so we’ll be baking baguettes with Poolish, French Country Bread with a Pate Fermenté, and Fougasse with a levain. Its another busy session, however this is a great opportunity for students to use some of the pre-ferments we’ve discussed over the past few weeks and understand the process for long fermentation used in artisan bakeries across the country. It’s also a chance for them to apply their theory knowledge in a practical setting, while developing their practical skills, which will be crucial in their careers in the baking industry and for their practical exams throughout this semester.

16:30pm
The last lesson of the day is Graduate Advantage, where we’re diving into Artificial Intelligence this week. It’s a topic that’s making headlines and becoming increasingly important. Today, we’ll explore how AI can be a helpful tool in various ways, like note-taking during lessons and creating concept art for our New Product Development modules. But we’ll also discuss the limitations of AI, such as when it shouldn’t be used for tasks like writing assignments. This subject is constantly evolving as AI becomes more integrated into our daily lives, but it’s clear that it’s here to stay. So, it’s crucial that we use it wisely and teach students how to harness its potential.

17:30pm
Today’s been quite packed with different topics, which is one of the best aspects of teaching bakery at university. Check your emails again, and then the only thing left to do is head home, and guess what? It’s not raining! 
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Q&A Time

What’s your favourite part about teaching?
My favourite part about teaching is the students. It’s so rewarding to see them complete their practical exams and assignments. It’s like a culmination of the semester, and they get to show off all the knowledge they’ve gained. I also really enjoy the scientific aspects of the baking industry. I come from a more technical background in previous jobs, so it’s a nice change of pace.


What’s your favourite part about the baking industry?
The best part about the baking industry is the wide range of career paths available. There are so many different options for everyone. You can specialise in areas like bread, confectionery, or pastry, and there are roles in technical, marketing, production, quality assurance, and more. It’s like a never-ending adventure, and that’s exciting for our students who are just starting out.


Have you always done teaching?
I’ve had a great experience in the baking industry before I started teaching. I worked as a baker in an in-store bakery and then as a Technical Sales Manager for a flour miller for 7 years. It was a really interesting job, with lots of travel to support bakeries from small craft bakeries to big manufacturers like Hovis. I got to see all sides of the baking industry and meet lots of great people along the way. After that, I decided I wanted to work on new product development, so I started working at a big bakery in Wrexham where we developed products for Marks and Spencers and Tesco, among others. It was another really interesting role, because I learned about the development process, how to package finished goods, and met with developers at the end customers. I’ve been really lucky in my career to see so much of the baking industry, and I can share that with the new generation of students each year. I believe it’s crucial to gain practical experience in the industry after studying. This hands-on experience allows you to apply your knowledge and skills. If you decide that teaching might be your passion, you can always return in a few years with your valuable experience and expertise. Every day is a new learning experience in the baking industry, with new ingredients, equipment, and techniques to explore.


What advice would you give to students?
Attend networking events that the Alliance for Bakery Students and Trainees hold. They’re a great way to meet potential employers and make a good impression. If you’re not sure what you want to do, spend some time in the summer doing placements. It’s a great way to gain experience and figure out what you like doing.