Clearing is open. Call us now on 0800 923 88 88

Skip to main content
VISIT US

Search our site...
Clearing Banner

Book an open dayRegister your interest

icon_cup_red.svg

Our amazing heritage: we’re the site of the oldest Bakery School in the UK, so we’re perfectly placed to cater to all baking and pastry amateurs and enthusiasts, but with the solid foundation a University offers.

icon_rocket_red.svg

Our exceptional bakery facilities include laboratories - research-based teaching will inform the learning experience throughout.

icon_people_red.svg

You'll have plenty of networking opportunities, attending industry events and guest lectures and talks from professionals hosted by us.

Overview

Turn your passion into a profession.

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.

Decorative banner

Why study Baking Science and Technology at LSBU?

Course Content

What will I learn? 

    This course is designed for everyone, from complete beginners to those more comfortable with the art and science of baking. By the end, you will gain the knowledge and practical skills to go from hobbyist to professional.

    You’ll study everything from the fundamentals of craft and artisan productions, the intricacies of creating pastries, the science of fermentation and the art of chocolate. We’ll also help you understand the business of baking as well, with modules in entrepreneurial thinking, innovation projects and human nutrition, as well as the fundamentals of running and maintaining a business.

    Foundation Level

    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.

Pathways

Our CertHE Baking and Pastry Technology course is the first year of a potential three year course of study. While potential students may wish to enroll on the DipHE or BSc courses from the outset, successful completion of the one year CertHE would be suitable for individuals who wish to develop the core skills required to enter the baking industry.The first year of study will enable you to acquire the skills required by employers in the Baking and Food Manufacturing industries, across a range of areas including chocolate, bread and pastry production, as well as food safety and baking chemistry. The structure of our qualifications then provides students with an opportunity to return to complete higher levels of study, at DipHE or BSc levels, following a period of time working in the industry. 

Our DipHE Advanced Baking and Pastry Technology course is the first two years of a potential three year course of study. While you may wish to enrol on to our three year BSc course from the outset, successful completion of the two year DipHE would be suitable for individuals who wish to develop the core skills required to enter the baking industry, with the advanced skills required for supervisory level roles in a range of settings.
The first year of study will enable you to acquire the skills required by employers in the Baking and Food Manufacturing industries, across a range of areas including chocolate, bread and pastry production, as well as food safety and baking chemistry.
The second year of the course will build on advancing your knowledge of these technical elements whilst introducing new product development and entrepreneurial mindset business discovery and development. The structure of our qualifications then provides students with an opportunity to return to complete an additional year to be awarded a BSc, following a period of time working in the industry.

Our BSc (Hons) Baking Science and Technology course is a three year course of study, and the highest taught qualification offered specifically in the baking industry. While you may wish to enrol on to our one year CertHE or two year DipHE courses from the outset, successful completion of the full BSc would be suitable for individuals who wish to develop the core skills required to enter the baking industry, with the advanced skills and scientific knowledge required for future management level roles in a range of settings, as well as providing the basis for working in other areas such as new product development which require a strong foundation in relevant areas of food science.
The first year of study will enable you to acquire the skills required by employers in the Baking and Food Manufacturing industries, across a range of areas including chocolate, bread and pastry production, as well as food safety and baking chemistry. The second year of the course will build on advancing your knowledge of these technical elements whilst introducing new product development and entrepreneurial mindset business discovery and development. The final year is designed to develop your acquired baking skills in project-based modules alongside advanced modules in topics such as human nutrition and applied bakery science. On successful completion of the BSc degree, you will be in a position to effectively influence and drive the food manufacturing sector forward to deliver on the needs for future generations. 

This module provides an introduction to the skills needed for undergraduate academic study, with a particular focus on those of writing, to ensure a successful entry into level 4 of the BSc programmes of the School of Applied Sciences.

This module is designed to provide students with the mathematical knowledge and skills necessary for transition to level 4 study of science subjects. The module is designed for a mixed cohort of students with some prior learning experience and students with below A-level mathematical background.

This module is designed to introduce the fundamental principles of biology at a foundational level. It serves as a preparatory module for students who plan to undertake a science-based degree programme. Areas of study will include the organisation of living things, control and coordination of biological processes and genetics. 

This module builds on the concepts and skills introduced in semester 1, at a level between GCSE and Advanced level. It builds knowledge of basic chemistry elements and continues building on the mathematical understanding developed in semester 1. It serves as a preparatory module for students intending to undertake science-based undergraduate degree courses in the university. 

 This module will deliver foundation knowledge in nutrition, covering the basics of the science of nutrition, supporting students to progress to study baking, bioscience, biomedical, forensic science, sports science or psychology.  The module will provide both scientific information and skills required to interpret nutritional guidelines into practical recommendations.

This module is designed to prepare the student for the baking sector through the medium of the CertHE, DipHE and BSc (Hons) Baking and Science Technology Course. Therefore, this module will look to develop and teach students key beneficial aspects of the baking sector, such as gaining knowledge and understanding about different products produced within the bakery sector, processes involved and developing new skills and techniques, and developing effective working practices. 

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.

This module is designed to assess the primary skills of students within a bakery setting. These skills will cover both practical and theoretical knowledge where the student must be able to demonstrate their competent performance consistently over a period of time, to meet all areas of the assessment criteria. This aims to allow students to demonstrate their ability and compliance within a bakery setting to uphold the standard operating procedures. 

This module introduces the students to the main techniques of fermented dough production and bakery management. It is intended to develop the students’ knowledge of fermented items, their production methods and the techniques and technologies used in their manufacture. 

This module is designed to prepare you for Industry. Offering a firm foundation of technical knowledge and understanding of various raw materials and processes involved in chocolate production. Developing your practical skills in a range of chocolate products.

The module will also investigate the nature of product analysis to ensure chocolate products continuously and consistently conform to expectation. Creativity, together with a sound knowledge of customer requirements is essential to meet the demands of the modern workplace.

This course is designed to prepare you for Industry. Offering a firm foundation in a range of pastry types and products; cake making using a wide range of cake making methods. Developing knowledge of the functions of ingredients and problem solving. The development is essential in an ever-changing competitive market. Creativity, together with a sound knowledge of customer requirements is essential to the survival of the confectionery and baking industry. 

This module allows the student to investigate the implications that food and Health and Safety has in relation to consumers/ industry and regulatory authorities. This in turn will provide the student with suitable knowledge and understanding to instigate appropriate quality control measures to satisfy all parties, ensuring policies are in place, which firmly adheres to on-going effective practice. Aspects of sustainability to safeguard bakery production will also be explored and investigated. 

This module introduces the student to applied chemistry. It aims to lay the foundation for the basic scientific principles involved in food science, food analysis and bakery production. The module will cover all aspects of science, which can be related to bread, chocolate and confectionary products. 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. 

Students are required to complete six modules at level 5. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.

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. 

This module is designed to prepare you for Industry. Developing and teaching advanced practical skills in a range of artisan chocolate products.

The module will also investigate the development of recipes to ensure chocolate products continuously and consistently conform to expectation. More creativity, together with a sound knowledge of customer requirements will be further developed.

This course is designed to prepare you for Industry. Producing a range of products, using creams, mousses, jells, and glazes. Developing knowledge and understanding of flavours and textures in confectionery, learning to be creative an essential skill in an ever-changing competitive market. 

This module builds on an understanding of the chemistry of biological molecules including foods and applies these principles to explaining the nature, properties and behaviour of particular food and other macromolecules. Specific components will be used for illustration e.g. carbohydrates, lipids, proteins, additives, etc. The determination of all of these components in food and other products is essential for declaring compositional, nutritional and labelling information and therefore the module will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis. 

This module allows the learner to explore given briefs for product development while researching emerging trends and applying principles of innovation and sustainability. This module also promotes effective principles and practice with respect to bakery/plant design, layout and flow processes, food waste and processing techniques and packaging solutions. 

This module will introduce students to the theory, practice and mindset of developing a start-up business as an entrepreneur. Students will learn about how to identify opportunities, how to define and develop a vision, and how to prototype and test their assumptions and pivot into product-market-fit. 

Students are required to complete six modules at Level 6. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.

This project module is designed to support students in developing a research project within the baking sector. By exploring a critical area of the students' own practice. It aims to allow students to demonstrate their ability to argue coherently, to gather evidence, to evaluate critically, and to synthesise various sources of data within an appropriate methodological framework. Where appropriate projects may also coincide with student placement/ industry opportunities. 

This module 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 sourdough processes in addition to examining the necessary quality aspects. This module builds upon the L5 module – Advanced Bread Fermentation and Technology. 

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. 

This module builds on the Applied chemistry module delivered as a L4 module in the first year of the Foundation Degree Programme. The module teaches scientific principles involved in the production and analysis of products produced within the Baking industry in more depth. 

Human nutritional science is a rapidly advancing discipline. This module will draw on students’ 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. 

* Modules are subject to review and change throughout the year.

Explore life at LSBU from anywhere - Take a virtual tour to explore our campus, discover key facilities and experience what student life is like.

Explore our campuses

Teaching and Assessment

How will I learn?

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.

Assessment

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.

Personal Tutoring

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.

Careers

What’s in it for me?

Employability Service

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.

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.

Employability Outcomes

Here are the employability outcomes you can aspire to from our course.

  • The CertHE Baking and Pastry Technology could lead to the following: Baker/ Baker and Pastry Sous Chef/ Patissier/ Chocolatier/ Cake Decorator/ Artisan Baker/ Bakery Entrepreneur/ Bakery Production Operative
  • The DipHE Advanced Baking and Pastry could lead to the following: Assistant Manager/Supervisor level - providing you with the skills and experience to secure roles such as Assistant Bakery Manager, Assistant Food Technologist or Assistant Production Manager. There is also scope to develop within roles of NPD/ Ingredient Technologist/ or support research.
  • The BSc (Hons) Baking Science and Technology could lead to the following: Management level - the inclusion of more scientific informed research coupled with analytical thinking, problem solving and project management, will prepare students for jobs in management roles. This could include Production Manager/ Technical Manager/ Quality Assurance Manager/ Bakery Manager.

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.

Placements

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).

LSBU CareerSmart is your ultimate gateway to career success. Our innovative programme is designed to ensure you graduate with more than just a degree, providing the support you need to stand out in a competitive job market. We've got all the tools you need, including:

  • AI Powered Career Sets - Get instant personalised feedback on your CV and cover letter by submitting it via our AI powered career tool.
  • Gamification Interviews - Get ready to pass those interviews with unlimited training access to our gamification interviews and psychometric tests!
  • Personalised Career Development Dashboard - Keep up with your skills progression with free access to practical assessments, LinkedIn learning, mentoring, and industry-standard facilities.

We understand that you’re in the driver’s seat of your career, which is why we’re committed to matching your passion and energy every step of the way.

Find out more

Entry Level Requirements

The entry requirements below are for 2027 entry. Want to start your course this September? Call 0800 923 8888 for entry requirements.

Entry to the Foundation year:

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 64 UCAS points from an equivalent L3 qualification as follows:

  • BTEC Subsidiary/National/BTEC Extended Diploma but may not have achieved the appropriate grades to immediately join the BSc Programme.
  • English Language and Mathematics GCSE at grade C (grade 4) or above (or equivalent).

Course

Level 2 & 3 requirements for 2022 entry

Direct entry requirements

CertHE Baking and Pastry Technology

  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject 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)

N/A

DipHE Advanced Baking and Pastry Technology

  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject 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).
  • Successful completion of CertHE Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the CertHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)
  • English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C

BSc (Hons) Baking Science and Technology

  • A Level BCC or;
  • BTEC National Diploma DMM/Certificate in an appropriate subject or;
  • Access to Science with 9 Distinctions 39 Merits or;
  • Equivalent level 3 qualifications worth 112 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • Successful completion of DipHE Advanced Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the DipHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)

Choose your country

  • Afghanistan
  • Albania
  • Algeria
  • Angola
  • Argentina
  • Australia
  • Austria
  • Azerbaijan
  • Bahrain
  • Bangladesh
  • Barbados
  • Belgium
  • Botswana
  • Brazil
  • British Council Women in STEM Scholarships
  • Bulgaria
  • Cambodia
  • Cameroon
  • Canada
  • Chile
  • China
  • Colombia
  • Croatia
  • Cyprus
  • Czech Republic
  • Denmark
  • Dominican Republic
  • Egypt
  • Estonia
  • Ethiopia
  • Finland
  • France
  • Gambia
  • Georgia
  • Germany
  • Ghana
  • Greece
  • Hungary
  • India
  • Indonesia
  • Iran
  • Iraq
  • Ireland
  • Italy
  • Jamaica
  • Japan
  • Jordan
  • Kazakhstan
  • Kenya
  • Kuwait
  • Latvia
  • Lebanon
  • Libya
  • Lithuania
  • Luxembourg
  • Malaysia
  • Malta
  • Mauritius
  • Mexico
  • Mongolia
  • Morocco
  • Myanmar
  • Nepal
  • Netherlands
  • New Zealand
  • Nigeria
  • Norway
  • Oman
  • Pakistan
  • Poland
  • Portugal
  • Qatar
  • Romania
  • Russian Federation
  • Saudi Arabia
  • Senegal
  • Serbia
  • Sierra Leone
  • Singapore
  • Slovakia
  • Slovenia
  • Somalia
  • South Africa
  • South Korea
  • Spain
  • Sri Lanka
  • Sweden
  • Switzerland
  • Thailand
  • Trinidad and Tobago
  • Tunisia
  • Turkiye
  • Uganda
  • Ukraine
  • United Arab Emirates
  • United States of America
  • Uzbekistan
  • Venezuela
  • Vietnam
  • Zambia
  • Zimbabwe

Additional Info

If you do not have the required English and Maths qualifications needed to satisfy the entry requirements for this programme, we have courses available at our partner College that you can take to upskill in these areas. Find out more at South Bank College.

Need further information?

Call us on 0800 923 8888 to discuss entry requirements.

More contact info

Apply

Course delivery modes and application methods

Mode Duration Start date Application code Application method
Full-time 4 years September 5925 UCAS

International (non Home) applicants should follow our international how to apply guide.

How to apply

Read more about how to apply for undergraduate courses.

International students

International applicants can apply directly to LSBU and should consult our international how to apply guide for further information on the application process and key dates.

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.

Prepare to start

Applicant events

After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course.

Welcome Week

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 Welcome Week pages.

Fees

United Kingdom

£9790

Tuition fees for home students

International

£16440

Tuition fees for international students

Tuition fees are subject to annual inflationary increases. Find out more about tuition fees for Undergraduate or Postgraduate courses.

full-time

Full-time Year 1 - All Available Courses

BSc (Hons) Baking Science and Technology (With Foundation Year) (FT) - Year 1 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5925 Session code: 1FS00
Total course fee for this location/stream:

* The full amount is subject to fee increases, the total shown below is based on current fees.

UK: £39160
International: £65760

Full-time Year 2 - All Available Courses

BSc (Hons) Baking Science and Technology (With Foundation Year) (FT) - Year 2 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5925 Session code: 2FS00
Total course fee for this location/stream:

* The full amount is subject to fee increases, the total shown below is based on current fees.

UK: £39160
International: £65760

Full-time Year 3 - All Available Courses

BSc (Hons) Baking Science and Technology (With Foundation Year) (FT) - Year 3 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5925 Session code: 3FS00
Total course fee for this location/stream:

* The full amount is subject to fee increases, the total shown below is based on current fees.

UK: £39160
International: £65760

Full-time Year 4 - All Available Courses

BSc (Hons) Baking Science and Technology (With Foundation Year) (FT) - Year 4 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5925 Session code: 4FS00
Total course fee for this location/stream:

* The full amount is subject to fee increases, the total shown below is based on current fees.

UK: £39160
International: £65760

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.

See our Tuition Fees Regulations (PDF File 391 KB) and Refund Policy (PDF File 775 KB).

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 to reflect increased costs of delivery and to maintain an a high-quality student experience. This increase would be no more than Consumer Prices Index (CPI) increases plus 5%.

Scholarships

We offer several types of fee reduction through our scholarships and bursaries. Find the full list and other useful information on our scholarships page.

Contact information

UK Course Enquiries

0207 815 7500

International team enquiry

+44 (0) 20 7815 6189

Discover Uni Key Information

Related

See More
See More

Register your interest