Top-up to BSc (Hons) Baking Science and TechnologySouthwark Campus
Earn some dough
Are you fascinated by the science of baking? This specialist degree could be perfect for you – it focuses on the core skills and knowledge required by the rapidly-growing baking industry. It's a specialist course for those with an academic and practical background in baking science who wish to develop their skills and boost their employability.
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 2019.
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.
The modules of this course are delivered through lectures, laboratory sessions and student centred learning. They cover food science, artisan chocolate, luxury continental patisserie, applied bakery, and the science and technology of fermentation.
- Advanced topics in food science
This module will build on the knowledge and understanding gained in previous modules to look at a few chosen topics in depth. These will be chosen amongst important food science and technology subjects. A variety of lecturers with expert knowledge will deliver the module hence ensuring both variety and depth of the subjects covered. Student will also use time on the module to critically evaluate topical issues. Where relevant, laboratory practical making use of advanced laboratory equipment will be demonstrated.
- 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).
- 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'll 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.
Food manufacturers have to keep up with competitors in the fast-moving world. That’s why they’re always looking for creative individuals who can top the market with a new innovative product. So you might find a role in the baking Industry or for another food-based manufacturer.
Or, you might choose further study when you finish this course – you’ll be eligible for to do so at Masters and PhD level, graduate teaching qualifications and graduate training schemes.
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.
- FdSc Foundation degree in Baking Technology Management or;
- Sufficient industry experience
- Applicants will be interviewed as part of the admissions process.
How to apply
International (non Home/EU) applicants should follow our international how to apply guide.
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If you have your results and are ready to apply for a course this September, you can apply online now.
Find out more about Clearing.
For full-time courses, please send your applications through the Universities and Colleges Admissions Service (UCAS) using our code L75. UCAS is the organisation responsible for managing applications to higher education courses in the UK.
For part-time courses, you can apply directly to the University.
For more details on how to apply (full-time and part-time) see our how to apply page.
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: 5011||Session 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 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.