Course Enquiries - UK
Tel: 0207 815 7500
Mode: Full-time
Baking is a unique blend of heritage and cutting-edge innovation, and our three technical bakery courses teach you all the skills you need to progress through the exciting world of commercial baking and food manufacturing. You’ll learn a number of different things across the discipline, from the art - and science - behind chocolate, bread and pastry production to the highly technical skills of baking chemistry, all-important food safety, and more.
Our exceptional, state-of-the-art baking facilities and expert teachers are built on the foundations of the UK’s oldest baking school. Together, they provide an education that helps every baking enthusiast rise. Plus, excellent placements and strong links with the industry mean you’ll be extremely well placed if you’re looking to enter the sector, or if you’re thinking of setting up on your own, our dedicated Enterprise team will be able to give you a hand.
Baking is a highly technical skill and a qualification in this field will make you an attractive prospect to employers. Our courses will help you to enter the profession, teaching you the commercial and technological aspects of the baking profession.
The National Bakery School offers a unique and distinctive suite of qualifications which are designed to fulfil your needs. It will provide you with the flexibility to study the qualification that meet the needs of your desired route into employment in the baking industry where different levels of training and education are required for different roles - and reflects our commitment to lifelong learning whereby we recognise that individuals may wish to switch between work and study at different points in their career.
The course structure allows you to step on and step off so you can choose the best course for your current goals. There are opportunities to step off at the CertHE or DipHE but also offers you the opportunity to return to your studies and gain further qualifications when the time is right for you.
Mode | Duration | Start date | Location |
---|---|---|---|
Mode CertHE (Full-time) |
Duration 1 year |
Start Date September |
Location
Southwark Campus
|
Mode DipHE (Full-time) |
Duration 2 years |
Start Date September |
Location
Southwark Campus
|
Mode BSc (Full-time) |
Duration 3 years |
Start Date September |
Location
Southwark Campus
|
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).
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, CBA, and The British Society of Baking, BSB. 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.
Course | Level 2 & 3 requirements for 2022 entry | Direct entry requirements |
---|---|---|
CertHE Baking and Pastry Technology |
| N/A |
DipHE Advanced Baking and Pastry Technology |
|
|
BSc (Hons) Baking Science and Technology |
|
|
English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.
Selection will be considered via submission of portfolio and UCAS statement. Applicants may be invited to attend an interview process which may include an element of practical testing to gauge level of practical ability.
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.
International (non Home/EU) applicants should follow our international how to apply guide.
Mode | Duration | Start date | Application code | Application method |
---|---|---|---|---|
Mode CertHE (Full-time) |
Duration 1 year |
Start date September |
Application code D631 |
Application method |
Mode DipHE (Full-time) |
Duration 2 years |
Start date September |
Application code D632 |
Application method |
Mode BSc (Full-time) |
Duration 3 years |
Start date September |
Application code D633 |
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.
Home/EU postgraduate students and research students should apply through our dedicated application system.
Full details of how to do this are supplied on our How to apply section for postgraduate students and our How to apply section for research students.
International applicants should use our international application system. Full details can be found on our How to apply section for international students.
See our admissions policy (PDF File 1,043 KB) and complaints policy (PDF File 516 KB).
Your application will be circulated to a number of potential supervisors who will look at your academic qualifications, experience and the research proposal to decide whether your research interest is something that could be supervised at LSBU.
There will also be an interview either by telephone or at the University. If you are successful you will be offered a place on a course and informed of the next enrolment date. The whole process normally takes between six to eight weeks, from receipt of your application to a decision being made about your application at the School.
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.
We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read the How to apply tab for this 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 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.
UK fee: £9250 | International fee: £15400 |
AOS/LSBU code: 5736 | Session code: 1FS00 |
Total course fee: |
UK £27750 |
International £46200 |
UK fee: £9250 | International fee: £15400 |
AOS/LSBU code: 5738 | Session code: 1FS00 |
UK fee: £9250 | International fee: £15400 |
AOS/LSBU code: 5737 | Session code: 1FS00 |
Total course fee: |
UK £18500 |
International £30800 |
Fees - standard |
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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.
See our Tuition Fees Regulations (PDF File 391 KB) and Refund Policy (PDF File 775 KB).
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.
See our Tuition Fees Regulations (PDF File 391 KB) and Refund Policy (PDF File 775 KB).
We have a range of PhD Scholarships available in partnership with businesses and organisations; read notices of PhD studentships.
Course Enquiries - UK
Tel: 0207 815 7500
Order a prospectus