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Baking Science and Technology (Nutrition) Top-up to BSc (Hons)

Overview

Have your cake and eat it

Baking is a highly technical skill and a qualification in this field will make you an attractive prospect to employers. This course will help you develop the skills to become a highly successful baking technologist: you’ll develop specialist managerial skills, which are linked to the commercial and technological aspects of the baking profession.

This specialist course offers the chance to combine interests in baking production and the nutritional, health and wellbeing aspects of food production.

We offer the opportunity for all undergraduate Home/EU students to undertake a work placement, internship or work experience while studying a full-time course starting in September 2018.

Students in laboratory

Why Baking Science and Technology at LSBU?

Our amazing heritage: LSBU is the site of the oldest Bakery School in the UK.
This industry relevant course is widely recognised across the baking industry has professional links with a number of organisations.
We’re No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
This course is endorsed by The Worshipful Company of Bakers.
You'll have plenty of networking opportunities, attending industry events and guest lectures and talks from professionals hosted by us.
Our exceptional bakery facilities include laboratories - research-based teaching will inform the learning experience throughout.

Case studies

Modules

This course will enable you to be able to work in different organisational contexts and manage the manufacturing and baking service or product from inception through to the marketplace. During your course modules, you’ll be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams.

  • Advanced topics in human nutrition
    Human nutritional science is a rapidly advancing discipline. This module will draw on your background knowledge in the area and encourage critical evaluation of emerging topics in the field. The emphasis will be on the available evidence base and developing skills in interpreting and relating key nutritional points from complex and varied sources of information. The unit will be responsive to advances and breaking stories in the field.
  • Applied bakery science
    This module builds on Bakery Food Science delivered as a L4 module within the first year of the Foundation Degree Programme, FdSc. The module teaches the scientific principles involved in the development, production and analysis of products produced within the baking industry in greater depth. You have the opportunity to conduct practical applications of intermediate /advanced level applications within bakery science in a laboratory environment/ place of production. Assessment: practical assessment, 40% and written assignment, 60% (approx 1500 words).
  • The science and technology of fermentation
    This module builds upon the L5 module – Advanced Bread Technology. It focuses on both practical skills and theoretical knowledge needed to manufacture artisan breads and related products. The module will address extended bulk fermentation times using sour dough processes in addition to examining the necessary quality aspects. You have the opportunity to research and investigate the extensive range of raw materials used within sour dough production. Assessment: 60%, (approximately 2 hours), practical ability and 30%, Exam. There are also various practical exercises in addition to the maintenance of a portfolio of evidence which will contribute towards 10% of marks awarded.
  • Creative artisan chocolate and luxury continental patisserie
    This module seeks to explore the advanced properties of chocolate and patisserie which allow for the development of innovative designs and luxurious continental patisserie to a professional standard. 
  • Project (baking science / interdisciplinary)
    This module explores different scientific philosophies, approaches and strategies which inform selection of research methodology to the baking problem of interest. You will discuss properties of complexity and uncertainty associated with baking problems of interest. The module highlights orthodox and alternative concepts and evaluation and additionally, research design issues are discussed. The competencies gained lead to a baking innovation dissertation which benefits the individual learner and the baking industry. Assessment: Project Report, Logbook and performance in seminar will be assessed. The research project is to be presented in the form of a written report between 5000 and 10000 words.

Employability

Because this course is widely recognised across the baking industry – and thanks to our working partnerships – you’ll find plenty of opportunities when you graduate. You’ll be well equipped to start up your own operation, run a small business or work in an international food company. In the current climate, there’s significant need for graduates who have the technological competence along with a creative flair to allow for innovation within NPD and research – and graduates from this course have exactly that.

The majority of bakers in the UK are employed in plant bakeries and in-store bakeries. These tend to be large companies, where opportunities for further training and career progression tend to be more positive. Prospects for promotion in baking are good, with options available to move into supervisory roles, production management roles or into an advisory role – depending on which area of bakery you specialise in.

If you’re able to combine baking skills with business skills, there are excellent possibilities for starting your own business. One career option is to work your way up to a bakery production manager. They have a range of responsibilities, from overseeing the production process and drawing up production schedules, to making sure that products are produced on time and are of good quality, to estimating the costs and setting the quality standards.

To work in bakery, you will need to have a passion for food, be able to work under pressure, have good communication skills and have plenty of stamina as well. Bakers often work unsociable hours and shift work is common. Baking can involve physical work, while bakeries can be hot and noisy places to work.

Employability Service

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018.

At LSBU, we want to set you up for a successful career. During your studies – and for two years after you graduate – you’ll have access to our Employability Service, which includes:

  • An online board where you can see a wide range of placements: part-time, full-time or voluntary. You can also drop in to see our Job Shop advisers, who are always available to help you take the next step in your search.
  • Our Careers Gym offering group workshops on CVs, interview techniques and finding work experience, as well as regular presentations from employers across a range of sectors.

Our Student Enterprise team can also help you start your own business and develop valuable entrepreneurial skills.

Placements

Staff

Elaine Thomson

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, National Bakery School

Elaine specialises in Baking Health and Safety, Business leadership, environmental and quality management.


Facilities

Teaching and learning

The course focuses on elements of blended learning which will combine practical input, guest lectures, field trips and support through the Virtual Learning Environment. All teaching and learning is also enhanced via interaction/collaboration with the Enterprise Team in the Clarence Centre and via Library and LRC subject specific staff. Collaboration is also being developed within other Schools so that combined input enriches student learning and achievement.

Personal Tutoring

As an undergraduate Applied Sciences student, you will be allocated a named tutor during your first three weeks at LSBU.  The role of your tutor is to be your primary contact for academic and professional development support.

Your tutor will support you to get the most of your time at LSBU, providing advice and signposting to other sources of support in the University.  

Your tutor should be the first person at the university that you speak to if you are having any difficulties that are affecting your work.

These could be academic, financial, health-related or another type of problem.

You will have appointments with your personal tutor once each semester for 30 minutes throughout your course.  Weekly drop in times will be made available and you can contact your tutor for additional support by email, phone or in person.

Entry requirements

For September 2017 entry the number of UCAS tariff points that qualifications are worth is changing. Visit UCAS for guidance on the 2017 tariff.

  • FdSc Foundation degree in Baking Science and Technology or;
  • Sufficient industry experience
  • Applicants will be interviewed as part of the admissions process.

How to apply

Apply now for a full-time course starting this September through Clearing.

Call 0800 923 8888 to speak to one of our dedicated Clearing advisors who’ll take you through your application.

You can also speak to us in person at one of our clearing application sessions.

If you’re applying for a health and social care course use our online application service.

For more information visit our Clearing page.

Part-time course

Please follow the instructions on the table below to apply for a part-time course.

International students

International (non Home/EU) applicants should follow our international how to apply guide.

2019 entry

International students

International (non Home/EU) applicants should follow our international how to apply guide.

Please note that this course is only open to applications for September 2018 entry, however you may be interested in our Baking Science and Technology (Management) FdSc course which is open for 2017 entry.

All full-time undergraduate students apply to the Universities and Colleges Admissions Service (UCAS) using the University's Institution Code L75. Full details of how to do this are supplied on our How to apply webpage for undergraduate students.

All part-time students should apply directly to London South Bank University and full details of how to do this are given on our undergraduate How to apply webpage.

Accommodation

Students should apply for accommodation at London South Bank University (LSBU) as soon as possible, once we have made an offer of a place on one of our academic courses. Read more about applying for accommodation at LSBU.

Finance

It's a good idea to think about how you'll pay university tuition and maintenance costs while you're still applying for a place to study. Remember – you don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursaries Team on: +44 (0)20 7815 6181.

Full-time
The fee shown is for entry 2018/19.
UK/EU fee: £9250International fee: £13125
AOS/LSBU code: 5020Session code: 1FS00

For more information, including how and when to pay, see our fees and funding section for undergraduate students.

Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.

Possible fee changes

The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.

The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4%.

Scholarships

We offer several types of fee reduction through our scholarships and bursaries. Find the full list and other useful information on our scholarships page.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

Prepare to start

Applicant events

After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course.

Welcome Week

Before you start your course we’ll send you information on what you’ll need to do before you arrive and during your first few days on campus. You can read about the process on our Welcome Week pages.

 
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Contact information

Course Enquiries - UK

Tel: 0800 923 8888

Get in touch
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