Top-up to BSc (Hons) Baking Science and Technology (New Product Development)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 successful baking technologist: you’ll garner specialist managerial skills, which are linked to the commercial and technological aspects of the baking profession.
This specialist course focuses on the process by which new products are developed. New product development (NPD) is the engine driver of the food and beverage industry.
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.
- New food product development
This module applies the principles of food safety, food control and food preservation to the development of a new food product. You’ll participate as part of a group to interpret a design brief and develop a new food product. Whilst it may be possible to expand the volume of sales of an individual product through marketing activities, virtually every product has its upper sales limit and many will go through a cycle of market growth and decline. There is a limit to how much people can buy and consume, so the aim is to provide them with what they most want to buy. All manufacturers will be competing for this relatively stable market size, and so will have to be innovative in order to keep up with everyone else. Therefore, product development is usually a team effort. This module takes a practical, technological approach to food product development and deliberately encourages you to experience the constraints and conflicts arising from team work in the design, prototype and pilot manufacturing process. Where possible, opportunities for industrial and trade show visits shall be scheduled to allow insight into commercial technology and industry drivers. Opportunities for selling the products developed to the general public are provided. You’ll also receive support and mentoring from the Enterprise and Intellectual Property team to nurture any entrepreneurial opportunities that may arise as a result of product ideas.
- Applied bakery science
This module builds on Bakery Food Science delivered as a L4 module within the first year. 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 - NPD / 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.
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.
- 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.
|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: 5014||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.