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Baking Technology Management Top-up Course to BSc

Overview

This unique progression route is for anyone who wants a platform to take their baking career even further.

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.
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.
Academic progression: This course enables students who have already graduated with the FdSc in Baking Technology Management to top up to the full degree award with a further year's study.
Dedicated facilities: Product development labs, sensory evaluation suite and an extensive compositional and analytical suite.

This degree course covers...

Building on your existing technical skills and knowledge, you'll be introduced to scientific and business methodology and consider the industry's social and economic contexts.

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

Case studies

Modules

  • 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 BTM. 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). 
  • Science and technology of bread 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.
  • Business, environmental management best practice
    This module focuses upon the business and legal aspects for consideration in the set up of a new business enterprise within the Baking industry. The module also emphasises the importance of quality management and environmental principles and recommended best practices within an innovative organisation, recognising that these two factors join together to address the increasing concern for health, food safety and the environment. It explores appropriate standards, principles and applications to meet these ever emerging needs. Assessment: two pieces of written work. Formative assessment will be in the form of an assignment worth 40% , (approximately 1500 words), based on Environmental and QM Best Practice. Emphasis will be placed on the summative assessment, 60%, (approximately 2500 words), which will focus on an 18 month business plan incorporating legal aspects. 
  • Baking innovation dissertation
    This module explores different scientific philosophies (e.g. positivism and interpretivism), approaches (e.g. inductive and deductive), strategies (experiment, survey, case study, appreciative inquiry, thematic analysis, action research) which informs selection of research methodology to the baking problem of interest.  Properties of complexity and uncertainty associated with baking problems are also discussed. The module highlights orthodox and alternative concepts (e.g. analytical thinking, systems thinking) and evaluation (inference statistics, thematic analysis (NVIVO)). Additionally, research design issues are discussed. The competencies gained leads to a baking innovation dissertation which benefits the individual learner and the baking industry.

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. The programme is unique within the UK, in that it addresses the needs of the baking industry and provides opportunities for excellent career prospects. 

International career success 

National and international companies highly regard the full BSc degree award and expect their managers to be qualified at this level to progress.

Students who have graduated on this course have gone on to have very successful careers and because of the schools international reputation, many students have gone on to become heads of bakeries throughout the world. 

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.

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.

Start your own business 

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.

Work up to a Bakery Production Manager 

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.

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)

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 Christopher Brock

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

Dr Brock is experienced in the management and economic development of the food, drink and other industry sectors.


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

Entry requirements

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
1 year
Start date
September
Application code
D63K
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 2017/18.
UK/EU fee: £9250International fee: £12500
AOS/LSBU code: 3903Session code: 1FS00
Total course fee:
UK/EU £9250
International £12500

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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