Course Enquiries - UK
Tel: 0207 815 7500
Course is subject to validation.
Our Baking Science and Technology (including foundation year) CertHE, DipHE or BSc (Hons) degree is either a two, three or four-year course with a built-in foundation year. This course is a perfect match if you want to study baking science and technology at the undergraduate level but cannot meet the entry requirements for the traditional three-year course.
It will introduce you to critical reflection, analytical and problem solving and strategic thinking in a broad context at Foundation Level. The aim is to develop the academic and scientific knowledge, skills, and competencies necessary to promote success in the three-year baking science and technology degree.
The skills also enhance student employability by embedding a cohesive blend of professional and academic skills while providing career support and making available opportunities for problem-based learning, volunteering, and engaging in extra-curricular activities at university and beyond.
The Foundation Year provides students with a solid foundation in academic skills and science-related disciplines, instilling knowledge and practical skills to prepare them for the Baking Science and Technology undergraduate degree.
At the foundation level, you will receive the key principles within scientific disciplines to help underpin the study of Baking Science and Technology (biology; chemistry; nutrition). Therefore introducing you to the practical element of baking by developing products with an understanding of the legislation and labelling within the sector. The foundation year will allow you to explore specific elements of the introduction to baking, with the option of specialising within this field after the initial year.
This year will be shared with students from other foundation year courses so that you will learn about different disciplines within the School of Applied Science. Notably, it will develop your academic and scientific skills, including numerical and statistical methods, academic and scientific writing, communication, and presentation skills. This enables the evaluation and application of appropriate scientific knowledge to facilitate the understanding of theory, laboratory data collection and interpretation within the subject of baking science and technology. You will be encouraged and supported throughout the course, with regular feedback to ensure you achieve your full potential.
All modules within the CertHE are mandatory and are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.
Students are required to complete six modules at level 5. Five of the six modules are mandatory. Students will choose one optional module from a choice of two. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.
Students are required to complete six modules at Level 6. Five of the six modules are mandatory, with one being a double project module. Students will choose one optional module from a choice of three. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.
Multiple factors converge to allow for high efficiency in addressing employability issues in the course curriculum and every effort has been made to embed and emphasise skills, knowledge and confidence that will maximise graduate employment opportunities.
This approach will be further reinforced by an opportunity to spend a period of time in all years within an industrial placement, thus developing industrial expertise and improving future job prospects to an even greater extent without detriment to individual study. The value of work ethic will also be explored within the programme to ensure that students participate within ‘in house’ work experience which will comprise the operation and running of the NBS Bake Shop.
Every effort has been made to embed and emphasise skills, knowledge and confidence that will maximise graduate employment opportunities and equip them with transferable skills and an understanding of professional practice in their chosen fields.
As has been demonstrated from past performance, a large number of students progress with a successful career in the industry, becoming influential players. Past students now have a foothold in companies such as Bakels; Zeelandia; Delifrance; AB Mauri; Biscuiteers and Campden BRI.
The NBS alumni is also a valuable resource to further inspire and offer opportunity, including internships, to the incoming student cohorts. This allows for a perpetual cycle of influencers/ motivators to support, mentor and facilitate incoming and progressing students on to their career paths.
Furthermore, through the professional networks of staff, students are afforded the opportunities to engage with a range of professional bodies including:- Institute of Food, Science and Technology (IFST), Association for Nutrition (AfN), Society of Biology (SoB), British Society of Baking (BSB), Craft Bakers Association (CBA), The Worshipful Company of Bakers and the British Association for Sports and Exercise Science (BASES), Scottish Bakers, Bakers & Confectioners Association (BCA) and the Food and Drink Federation (FDF).
Overall, the National Bakery School is extremely well poised to deliver on excellence in provision with a clear aim to produce graduates capable of entering into professional training and careers in Food, Nutrition, bakery and allied industries.
Here are the employability outcomes you can aspire to from our course.
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:
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, The British Society of Baking, Scottish Bakers, and the Bakers & Confectioners Association. Our strong contacts mean opportunities for students to progress.
We work with many industry contacts to enrich the student experience. Contacts with whom we work include Zeelandia, Bakels, Callebaut, Biscuiteers, 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.
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 here at the National Bakery School. Work experience includes ‘in house’ activity in our very own ‘bake shop’ to help prepare for external work placement within an environment to best suit your career direction (i.e. large scale production/ artisan/ SME).
The course delivery includes blended learning which allows you to experience the same high-quality teaching, but with flexible modes of delivery. Practical components are predominantly delivered on campus. 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.
You will experience a variety of assessment during Level 4, 5 and 6 study. Practical knowledge is tested on an ongoing basis with practical examinations staged at the end of each block of input and at the end of each term. Portfolios are also utilised to encourage reflection and evaluation and inform future work. Theoretical modules assess using essays, practical laboratory work, reports of investigations, case studies, assignments or problem-solving exercises. Written examinations are only used where there is a need to demonstrate full credibility to the industry. i.e Level 4 Advanced Food Safety, Level 5 and 6 accredited nutritional qualifications.
The integration of the National Bakery School Bake Shop production at various intervals throughout the curriculum also feeds into the mode of assessment employed to allow students to meet learning outcomes whilst enhancing their work ready capabilities.
The School of Applied Sciences has recently undergone TESTA (Transforming the Experience of Students through Assessment), with the intention of ensuring that assessment and feedback is both more meaningful and useful, helping direct students forward. With this in mind, module assessment generally comprises a 100% coursework model. However, this is further subdivided to allow for effective formative and summative assessment as the student progresses through the year.
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.
|Level 2 & 3 requirements for 2022 entry|
Direct entry requirements
CertHE Baking and Pastry Technology
DipHE Advanced Baking and Pastry Technology
BSc (Hons) Baking Science and Technology
To be considered for entry to the course applicants would normally need at least 1 A level in a science subject or a minimum of 32 UCAS points from an equivalent L3 qualification as follows:
If you have already completed some studies at another university, we may be able to consider you for advanced entry. Please see our advanced entry page for more information.
The course is not currently open to international students.
International (non Home) applicants should follow our international how to apply guide.
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.
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 - standard|
|The fee shown is for entry 2022/23|
UK fee: £9250
Students may incur additional optional expenditure beyond annual tuition fees such as:
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.
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.
The individual fee for this course is shown above. For more information, including how and when to pay, see our fees and funding section for postgraduate students.
We have a range of PhD Scholarships available in partnership with businesses and organisations; read notices of PhD studentships.