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

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Perfect your craft in our exceptional baking facilities and benefit from our long-standing industry connections here in the heart of London.

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100% students on this course said that teaching staff are good at explaining things and support their learning (National Student Survey, 2025).

Overview

Turn your passion into a profession.

Recipe for the perfect baking professional: 

Take 1x student with a passion for baking and a hunger to learn the science behind it and combine with 1x the oldest and one of the most prestigious baking schools in the world. Add in extensive training in state-of-the-art baking facilities, teaching from seasoned and passionate professionals and a sprinkling of industry events, guest lectures and networking opportunities, and let sit, grow and rise for 1-3 years, depending on qualification level. 

Join the National Bakery School at LSBU and turn your passion into a profession. We’ll help you understand the science and technique needed to build a successful career in the baking industry, giving you an expert understanding of the art and science behind chocolate, bread and pastry production to the highly technical skills of baking chemistry, all-important food safety, and more.

“The first time I visited the National Bakery School, I felt like I’d come home. I was at a loose end after art school, feeling unsure about what I should do next. I’ve always loved baking, and my godmother – who works in the food industry – told me about the Bakery School open day. I was in London so I thought I’d go and have a look. I ended up staying for about six hours! By the end of the day I knew it was the place for me.” Tiggy Elwes, Baking and Techology student. (Graduate, class of 2022).

Our long-standing history, reputation and endorsement by the Worshipful Company of Bakers, means we’re well-placed to help you enter the industry, with your future employability being baked directly into the curriculum. We’ve also got links to other professional bodies such as The Craft Bakers Association, The British Society of Baking, Scottish Bakers, the Bakers & Confectioners Association and the Alliance for Bakery Students and Trainees.

We’ll help you get a start in the industry, helping you prepare for interviews, boost your CV and passing on any open roles from our range of industry connections. You can also undertake work experience here at our very own Bake Shop, with roles designed to help you understand the planning, management, production and distribution that goes into being a professional baker.

Above all, this is your chance to explore your interest in baking, taking it beyond a surface level passion and working to understand the commercial and technological aspects of the baking profession. Apply today.

Why study Baking Science and Technology at LSBU?

Is this course right for me? 

If you’re hands-on and curious and enjoy working with others, then this course is for you. If you’re someone who loves the why as much as the how then, then this is the course for you. If you’re into food, creativity and the science of how things work, then this is the course for you.

Above all though, if you’re hungry to create your own version of success then LSBU is right for you. Because the making of you doesn’t begin and end with just your degree, everything that’s brought you here today is part of your story; your experiences, the life you’ve lived, the skills you’ve gained and the goals you’re chasing.

Not only do we see this, but we value that in you. We’re not in the business of forcing you into moulds, instead we’re here to help you break them. If you’re ready to embark on a journey of hard work, fulfilment and self-discovery, then Baking Science and Technology at LSBU is definitely right for you.

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.

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.

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. 

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. 

Teaching and Assessment

How will I learn?

This is a hands-on course, delivered in the oldest baking school in the world. You will get direct access to the kind of state-of-the-art, industry-standard baking equipment used in commercial operations.

"The knowledge you’re gaining gives you a solid basis for exploration. I love learning the science and theory behind baking. Understanding the principles means you can work out why things go wrong, and it also allows you up to independently experiment and have fun."  Tiggy Elwes, Baking and Techology student. (Graduate, class of 2022).

With the integration of the National Bakery School Bake Shop at key points on the course, you’ll be able to apply newfound skills and techniques to a real commercial enterprise, allowing you build essential work experience in the process. You’ll also have the option to strengthen your professional network and build relationships with potential employers through a work placement as well.

Assessment

Assessments include, essays, practical laboratory work, reports and investigations, case studies, assignments, and problem-solving exercises. Written examinations are only used where there is a need to demonstrate full credibility to the industry (Level 4 Advanced Food Safety, Level 5 and 6 accredited nutritional qualifications for example).

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.

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.

For More Information:
Please contact the Course Leader: Dr. Amar Aouzelleg, email: aouzella@lsbu.ac.uk

Careers

What’s in it for me?

This is your future. Your career. Your success. And we’re here for it.

Going to university might just be the biggest investment you ever make, but with us by your side you can turn a degree into a bright future, full of purpose, passion and career you can be proud of (which may be why our graduates earn the highest average salaries across London Modern universities).

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

BSc 112 UCAS points

DipHE and CertHE  - 96 UCAS points

Or equivalent level 3 qualifications.

If you do not meet the entry criteria above we also review any previous skills, knowledge or experience you have gained outside of your education and are happy to talk through any extenuating circumstances you feel relevant.

Visit UCAS for guidance on the tariff.

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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
CertHE (Full-time) 1 year September D631 UCAS
DipHE (Full-time) 2 years September D632 UCAS
BSc (Full-time) 3 years September D633 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

CertHE Baking and Pastry Technology (FT) - Year 1 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5738 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: £9790
International: £16440
DipHE Advanced Baking Pastry and Technology (FT) - Year 1 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5737 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: £19580
International: £32880
BSc (Hons) Baking Science and Technology (FT) - Year 1 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5736 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: £29370
International: £49320

Full-time Year 2 - All Available Courses

DipHE Advanced Baking Pastry and Technology (FT) - Year 2 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5737 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: £19580
International: £32880
BSc (Hons) Baking Science and Technology (FT) - Year 2 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5736 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: £29370
International: £49320

Full-time Year 3 - All Available Courses

BSc (Hons) Baking Science and Technology (FT) - Year 3 FT Southwark SEPT
The fee shown is for entry 2026/27
UK fee: £9790 International fee: £16440
AOS/LSBU code: 5736 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: £29370
International: £49320

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 630 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.

Are you an international student looking to kickstart your global career at LSBU? If so, our new LSBU Future Global Graduate Awards could help you benefit from the high-quality, career focused education that LSBU offers. Find out more about our Global Graduate Awards.

Contact information

UK Course Enquiries

0207 815 7500

International team enquiry

+44 (0) 20 7815 6189

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