BSc (Hons) Baking Science and Technology (Nutrition)Southwark Campus
Have your cake and eat it
Baking is a highly technical skill and a qualification in this field will make you really attractive 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 2020.
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.2 amongst London competitors for research quality in Food Science (Complete University Guide league table, 2019).
- 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.
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.
- 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%).
- Nutrition health and disease
This module aims to familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and wellbeing. Key concepts of nutritional requirements, food chemistry, macro and micronutrient functions will be explored. The relationship of diet to health will be explored with special reference to over and under nutrition states. Dietary recommendations for the maintenance of health and well-being are examined. Assessment of food intake is considered in this context. Factors determining food choice are reviewed. The role of nutrition in the context of physical activity will be explored.
- Bakery food, 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.
- 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%).
- 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%).
- 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%).
- Food composition properties and analysis
This unit builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules. Specific components will be used for illustration e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information and therefore the unit will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis.
- Human nutrition
The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts from level 4. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status.
- 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%).
- 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%.
- 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) and 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%).
- 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%).
- 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.
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.
We are University of the Year for Graduate Employment for the second year in a row - The Times and Sunday Times Good University Guide 2018, 2019.
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.
Here at the National Bakery School we have links with a number of bodies including The Worshipful Company of Bakers, The Craft Bakers Association, CBA, and The British Society of Baking, BSB. Our strong contacts mean opportunities for students to progress.
At the moment we’re working with Zeelandia, Bakels, Puratos, London Bread and Cake Company, G R Wrights and Marriages, to name but a few. On this course you'll attend industry events and guest lectures from professionals. Our collaborations continue to evolve and strengthen.
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.
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.
For September 2018 entry the number of UCAS tariff points qualifications are worth, is changing. Visit UCAS for guidance on the 20178tariff.
- A Level CCD including two Science subjects or;
- BTEC National Diploma MMM or;
- Access to Science with 39 Merits and 6 Passes or;
- Equivalent level 3 qualifications worth 96 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.
|Mode||Duration||Start date||Application code||Application method|
Once we have made you an offer, you can apply for accommodation. You can rent from LSBU and you’ll deal directly with the university, not third party providers. That means we can guarantee you options to suit all budgets, with clear tenancy agreements and all-inclusive rents that include insurance for your personal belongings, internet access in each bedroom and on-site laundry facilities.
Or, if you’d rather rent privately, we can give you a list of landlords – just ask our Accommodation Service.
Read more about applying for accommodation at LSBU.
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.
Prepare to start
After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course.
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 Enrolment pages.
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.
Year 1 FT Southwark SEPT
|UK/EU fee: £9250||International fee: £13780|
|AOS/LSBU code: 5021||Session code: 1FS00|
|Total course fee:|
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 and for our regulatory returns, 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 government guidance or decisions.
The fees for international students are reviewed annually and the University reserves the right to increase the tuition fees in line with the RPIX measure of inflation up to 4 per cent.
We offer several types of fee reduction through our scholarships and bursaries. Find the full list and other useful information on our scholarships page.