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Full-Time Courses
- Foundation Degree (FdSc) in Baking Technology Management (BTM)
- BSc (Hons) in Baking Technology Management
1. Foundation Degree (FdSc) in Baking Technology Management (BTM)
The Foundation Degree (FdSc) in Baking Technology Management (BTM), is a two year course and for one further year of study you can 'top-up' to a full BSc Hons degree, see Progression for more details.
The FdSc BTM will cater particularly for the needs of young people entering the industry and also for those already working in the baking industry who may benefit from further professional development.
The Foundation Degree is a 2 year course to include a period of work placement linking the two academic years.
The key overarching learning outcomes of the FdSc BTM are that upon completion
of the course the student should obtain:
• A grounding in business knowledge to support the start-up and
operation of a small business or the enterprise initiative to work with
an international food company
• A practical and conceptual awareness of the wider environmental
constraints acting on the Baking industry
• A range of innovative and practical strategies for creating, developing
and sustaining the Baking business or enterprise initiatives
• A vocationally-based capability to enhance and/or develop novel
ideas into successful Baking business or bakery related enterprise business
solutions
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Course Summary
Year 1 – Level 1 Units
• Bakery Food Science
• Bakery Production Management
• Bakery Food Safety Management
• Human Resources Management
• Raw Materials and Product Analysis and Testing
• The Technology and Design of Flour Confectionery
• Bakery Health and Safety Management
• Information Technology
Work placements will bridge the end of year 1 and the start of year 2
Year 2 – Level 2 Units
• Advanced Bread Technology
• Advanced Patisserie, Flour Confectionery and Chocolate Technology
• Advanced Design and Technology of Sugarcraft
• Research Methods
• Product Design and Development including Packaging and Presentation
• Bakery Storage, Food Safety and Distribution
• Bakery Design, Plant Layout and Flow Processes
• Business Leadership, Financial Management and Organisation
Entry Requirements
Students seeking admission to the Programme will normally be 18 years of age by December 31st in year of entry and will also be expected to have:
o Five GCSE passes, at grade C or above, including Mathematics and English (or another subject that demonstrates an adequate command of English.) Overseas entrants much have reached minimum standards of English language competence as set out in the University regulations.
o One GCE/Vocational A level pass, or equivalent.
Equivalent qualifications include:
o BTEC National Diploma/Certificate in Bakery or Bakery related subject.
o Advanced GNVQ in an appropriate subject.
o NVQ3 in an appropriate subject
o Successful completion of an appropriate Access course or Foundation year.
o Any other qualification certified by the Admissions Tutor as being equivalent.
o Other qualifications or experiential learning judged to be equivalent. Applications in this class will be considered in accordance with the Department’s policy on APL and APEL.
Progression
Students who have successfully completed the Foundation Degree in Baking
Technology Management will be eligible for consideration of direct entry
into BSc (Hons) Baking Technology Management which consists of one further year of study.
How to apply
Applications must be made through the Universities and Colleges Admissions Service (UCAS). The UCAS application form is available online from their website, www.ucas.com/apply/index.html, you can download a 'getting started guide' to help you complete it. You are advised to apply as early as possible after having made a careful and considered choice of institutions and courses. Please see the UCAS website for application deadlines.
The institution code for London South Bank is LONSB L75. The UCAS code
for the FdSc BTM is D634.
2. BSc (Hons) in Baking Technology Management
This innovative programme enables students who have already graduated with the FdSc to top-up to the full degree award with a further year's study. Designed in consultation with the Sector Skills Council and the Worshipful Company of Bakers, this is a necessary progression route fo anyone who wants to take their baking career further. It builds on student's existing technical skills and knowledge and introduces scientific and business methodology and also considers the social and economic contexts in which the indusstry operates.
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Course Summary
Semesters 1 & 2 – Level 6 Units
• Applied bakery science
• The science and technology of fermentation
• Environmental principles and QM best practice
• Artisan chocolate
• Creative confectionery and patisserie
• Business management and legislation
• Double end project
Entry Requirements
Applicants must normally be aged 18 by 31 December in year of entry and will also be expected to have successfully completed the FdSc in Baking Technology Management.
Direct entry applicants may be considered if they can provide sufficient evidence of other qualifications or experiential learning judged to be equivalent to the standard entry requirements by the Admissions Tutor.
Progression Opportunities
Successful completion of this course provides graduates with the ideal springboard to launch their baking career. National and international companies highly regard the full BSc degree award and expect their managers to be qualified at this level to progress.
How to apply
Applications must be made through the Universities and Colleges Admissions Service (UCAS). The UCAS application form is available online from their website, www.ucas.com/apply/index.html, you can download a 'getting started guide' to help you complete it. You are advised to apply as early as possible after having made a careful and considered choice of institutions and courses. Please see the UCAS website for application deadlines.
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