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Baking Science and Technology (Management) FdSc Foundation Degree

Unistats

What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.

Overview

This course will help you develop the skills to become a highly successful baking technologist. You will develop specialist managerial skills, which are linked to the commercial and technological aspects of the baking profession.

6 reasons to study here

Heritage: LSBU is the site of the oldest Bakery School in the UK.
Industry relevant: This course is widely recognised across the baking industry and provides strong working partnerships with a number of organisations.
Research quality: No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
Endorsement: Endorsed by The Worshipful Company of Bakers.
Networking opportunities: You'll attend industry events and the School regularly hosts guest lectures and talks from professionals.
Dedicated facilities: Product development labs, sensory evaluation suite and an extensive compositional and analytical suite.

This degree course covers...

The course will enable you to work in different organisational contexts and manage the manufacturing and baking service or product from inception through to the market place. Upon graduation you will have the confidence and knowledge to diagnose operational problems and recommend possible industrial solutions.

Key course information - ordered by mode
Mode Duration Start date Location
Mode
Full-time
Duration
2 years
Start Date
September
Location
Southwark Campus

Case studies

Modules

You will be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams. 

Overall the course is 53% assessed by coursework; 33% assessed by practical exam; and 14% by written exam.

Year 1

  • Bakery food science
    This module introduces you to Bakery Food Science. It aims to lay the foundation for the basic scientific principles involved in food science, food analysis and bakery production. You'll cover all aspects of science that can be related to the baking industry and, as far as possible, the basic scientific principles are delivered in the context of food including bakery products. The complexity and perishable nature of food and food materials and the importance of the basic sciences are emphasised throughout the module. Assessment: group presentation (30%), personal assignment (70%). 
  • Bread, theory and analysis of production management
    This module introduces you to the exciting area of bakery production management, covering legislation, consumer trends and food safety. Bakery management is crucial to the survival and effective operation of a bakery business. You'll have the opportunity to manage a plant bakery producing a range of bread and fermented products in a realistic working environment. Assessment: student’s bakery production management skills (60%) and a written report (30% - approximately 1500 words). You'll also be required to produce and maintain a record of all practical sessions as part fulfilment of the formative unit assessment requirement, (10%). 
  • Bakery safety, health and safety and HR management
    This module allows you to investigate the implications that food Health and Safety has in relation to consumers/ industry and regulatory authorities. This in turn will provide you with suitable knowledge and understanding to instigate appropriate control measures to satisfy all parties, ensuring policies are in place, which firmly adhere to effective practice. The module also incorporates Human Resources and seeks to develop and demonstrate proficiency in key “people” skills within the Baking industry. Assessment: two hour examination (60% - approximately 2 hours), and an assignment (40%- approximately 1250 words). Formative assessment will be included which will incorporate case study scenarios. 
  • Technology of flour confectionery
    This module introduces you to the technology of Flour Confectionery. It will cover the foundation for confectionery production, manufacture, current market trends and demands, legislation and health and safety requirements. The development is essential in an ever-changing competitive market. Creativity, together with a sound knowledge of customer requirements is essential to the survival and development of the confectionery and baking industry. Assessment: practical exam, (60%), and an assignment, (30% - approximately 2000 words). In addition, you'll be required to attend and maintain a record of all practical sessions (10%). 
  • Research methodology
    The module introduces the basic concepts and skills that underpin scientific research for baking innovations. It equips you with information gathering competences in order to undertake knowledge based innovation research. Critical analytical skills are gained which are reflected in generated posters, assignments and presentations. Additionally, some basic statistical (and mathematical) competencies are attained for future baking innovation and enterprise research. It also develops some basic skills for undertaking Baking Technology Management research. Assessment: 100% coursework. 
  • Chocolate production, computer labelling and packaging
    This module aims to provide you with a broader knowledge and technical understanding of various raw materials involved in chocolate production. It will allow for raw material quality control analysis, introducing you to testing methods compatible to those used within industry. The module will also investigate the nature of product analysis to ensure chocolate products continuously and consistently conform to expectation. Computer Labelling and Packaging will also be delivered to ensure legislative compliance. The module will equip you with the broad range of transferable skills necessary to meet the demands of the modern workplace. Assessment: a practical exam, (60%), and an assignment, (30% - approximately 2000 words). In addition you'll be required to attend and maintain a record of all practical sessions (10%). 

Year 2

  • Advanced bread technology
    This module focuses on both practical skills and theoretical knowledge needed to manufacture breads and related products to an advanced standard. Covering in more detail bread making processes – both modern and traditional and examining quality aspects of bread. It aims to introduce you to the principles of advanced bread making using a variety of advanced methods and handling techniques and gives you the opportunity to research and investigate the extensive range of raw materials used within the baking industry. Assessment: practical ability 60%, written work including recipe calculations and costing and drawing up of product specifications for relevant advanced bread products 30%, (approximately 1500 words) , you'll also be required to produce and maintain a record of all practical sessions 10%. 
  • Creative confectionery
    This module builds on the level four module, Technology of Flour Confectionery. It will enhance and advance existing skills and promote the design and production of creative confectionery. It will enable you to demonstrate confidence in raw material selection and balance in products and teach you more about the legislation requirements that need to be considered when designing and producing confectionery products. You'll also be able to research future work trends, e.g. specific dietary needs or healthier eating products. These skills are essential in an ever-changing market place. Assessment: 60% practical ability, (approximately 2 hours), 30% through written work, (approximately 1500 words), you'll also be required to produce and maintain a record of all practical sessions, (10%). 
  • Artisan chocolate
    This module will develop and advance existing skills, promoting artisan chocolate production. You'll be coached in the art of individualism for the design and technology of artisan chocolate whilst being aware of client demands and the current market situation. You'll have the opportunity to design and finish products and study the raw materials. It will enable you to evaluate and analyse the factors that contribute and create successful production in Artisan Chocolate. Assessment: 60% practical ability, (approximately 2 hours) & 30% through written work, (approximately 1500 words), including recipe calculations and costing and drawing up of product specifications for relevant artisan chocolate products. You'll also be required to produce and maintain a record of all practical sessions (10%). 
  • Advanced research methods
    The module builds on the concepts and skills that underpin scientific research. It explores the use of statistical techniques and measurement in advanced research methodology. You'll learn to understand the importance of data collection and presentation, measures of location and dispersion, probability, discrete probability distribution and normal distribution. You'll also construct and execute an experimental design and analysis of data through appropriate statistical techniques. Assessment: Open book test (40%), written report (60%).
  • Product design, development, packaging, labelling and flow processes
    This module allows you to explore given briefs for product design and development working within realistic budgets and other associated limitations. In addition to this you'll be expected to research and apply a full range of packaging media for the presentation of the developed product. This module also promotes effective principles and practice with respect of bakery design, plant layout and flow processes. You'll design and develop a product within the confines of an existing bakery and ensure that it is effectively packaged and labelled to meet modern day market and legislative requirements. Assessment: bakery practical skills, (40%), written report – approximately 1250 words, (40%), and presentation skills (20% - approximately 10 minutes).
  • Business leadership, financial management and organisation
    This module will enable the student to understand the impact of leadership and financial management functions in order to maintain and improve organisational effectiveness. You'll investigate the nature of leadership and its relation with management, establish the ingredients of effective leadership and research the likelihood of adapting skills to suit individual vs. work team vs. situation. you'll explore concepts of financial management, eo evaluate organisational complexities and aim to identify the effects of the group and the individual on business leadership and financial management. Assessment: assignment (75% - approximately 2500 words), 25%, (approximately 1250 words), work based case study.

Employability

This course is widely recognised across the baking industry and provides strong working partnerships with a number of organisations, refer to professional links for specific detail, providing excellent career opportunities upon graduation.

Graduates from this course qualify with solid business knowledge to starting up their own operation, running a small business or working in an international food company. In the current climate, there is significant need for graduates who have the technological competence along with a creative flair to allow for innovation within NPD and research. Our graduates have the opportunity to also succeed in these areas.

Types of careers 

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.

For those who are able to combine baking skills with a head for business – skills which are taught on this course, 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.

Salary you can expect 

While salaries for bakers are around £13,000-£19,000, there is the potential for this to rise to £25,000 for those with specialist skills or additional responsibility. Bakery plant production managers can earn up to £40,000 a year. (National Careers Service)

Academic progression 

Students who successfully complete the FdSc often go on to top their qualification up to a full Honors degree within a year by progression onto the BSc (Hons) in Baking Technology Management.

LSBU Employability Service

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

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search.

As an LSBU student you have access to the Employability Service and its resources during your time here and for two years after you graduate.

Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or a placement/internship, and will help you assess what you need to do to get the career you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

  • Direct engagement from employers who come in to network with students
  • Job Shop – daily drop in service to help with, tailoring CVs, cover letters and applications, sourcing online resource, mock interviews and general job searching. One to one appointments for further support also available
  • Mentoring and work shadowing schemes
  • Higher education achievement report - The HEAR is designed to encourage a more sophisticated approach to recording student achievement, which acknowledges fully the range of opportunities that LSBU offers to our students.
    It pulls into one certificate: Module grades, Course descriptions, Placements, LSBU verified extra-curricular activities
  • Employability workshops - delivered free to students all year round on a variety of related topics
  • Careers fairs throughout the year to really focus your thoughts on a career after university

Find out about any of these services by visiting our student employability page

Placements

Staff

Dr Amar Aouzelleg

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Senior Lecturer

Dr Aouzelleg is interested in novel food preservation and processing methods. He is especially interested in high pressure processing as an alternative to heat treatment. Dr Aouzelleg is also interested in the link between molecular structures and macroscopic food properties.


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

We are home to the oldest Bakery School in the world, established in 1894.

Our testing laboratories and bakeries are fully equipped and staffed to train current and future bakers.

Teaching and learning

Percentage of time spent in different learning activities 
Time spent in lectures, seminars and practicalSelf-directed study
Year 138%62%
Year 238%62%

Entry requirements

2018 Entry

  • A Level DEE or;
  • BTEC National Diploma MPP or;
  • Access to HE qualifications with 9 Merits and 36 Passes or; 
  • Equivalent level 3 qualifications worth 64 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

How to apply

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

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
Full-time
Duration
2 years
Start date
September
Application code
D634
Application method

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 Bursary 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: 5016Session code: 1FS00
Total course fee:
UK/EU £18500
International £26250

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

Possible fee changes

Current regulatory proposals suggest that institutions will be permitted to increase fee levels in line with inflation up to a specified fee cap. Specifically, LSBU may be permitted to increase its fees for new and existing Home and EU undergraduate students from 2017/18 onwards. 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 per cent.

Scholarships

We offer students considerable financial help through scholarships, bursaries, charitable funds, loans and other financial support. Many of our scholarships are given as direct tuition fee discounts and we encourage all eligible students to apply for our Access Bursary. New home full-time undergraduate students meeting eligibility criteria could receive a £1,000 cash bursary by joining us in the 2017/18 academic year. Find out more about all our scholarships and fee discounts for undergraduate students.

International students

As well as being potentially eligible for our undergraduate scholarships, International students can also benefit from a range of specialist scholarships. Find out more about International scholarships.

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.

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

We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read the How to apply tab for this course.

Applicant Open Days

To help you and your family feel confident about your university choice we run Applicant Open Days. These are held at subject level so students start getting to know each other and the academic staff who will be teaching them. These events are for applicants only and as an applicant you would receive an email invitation to attend the relevant event for your subject.

Enrolment and Induction

Enrolment takes place before you start your course. On completing the process, new students formally join the University. Enrolment consists of two stages: online, and your face-to-face enrolment meeting. The online process is an online data gathering exercise that you will complete yourself, then you will be invited to your face-to-face enrolment meeting.

In September, applicants who have accepted an unconditional offer to study at LSBU will be sent details of induction, which is when they are welcomed to the University and their School. Induction helps you get the best out of your university experience, and makes sure you have all the tools to succeed in your studies.

Read more about Enrolment and Induction.

 
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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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