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.
ModeCertHE (Full-time) | Duration1 year | Start dateSeptember | Application codeD631 | Application method UCAS |
ModeDipHE (Full-time) | Duration2 years | Start dateSeptember | Application codeD632 | Application method UCAS |
ModeBSc (Full-time) | Duration3 years | Start dateSeptember | Application codeD633 | Application method UCAS |
London South Bank University student union is located at 103 Borough Rd, London SE1 0AA.
If you are visiting our Southwark Campus, you may wish to use our downloadable campus map (PNG File 466 KB). For information on accessibility, see our DisabledGo access guides. See our location page for more details.
Course | Level 2 & 3 requirements for 2022 entry | Direct entry requirements |
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CertHE Baking and Pastry Technology |
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DipHE Advanced Baking and Pastry Technology |
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BSc (Hons) Baking Science and Technology |
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English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.
Select country here:
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.
£9250
Tuition fees for home students
£15900
Tuition fees for international students
Tuition fees are subject to annual inflationary increases. Find out more about tuition fees
UK fee: £9250 | International fee: £15900 |
AOS/LSBU code: 5738 | Session code: 1FS00 |
UK fee: £9250 | International fee: £15900 |
AOS/LSBU code: 5737 | Session code: 1FS00 |
Total course fee: |
UK: £18500 |
International: £31800 |
UK fee: £9250 | International fee: £15900 |
AOS/LSBU code: 5736 | Session code: 1FS00 |
Total course fee: |
UK: £27750 |
International: £47700 |
UK fee: £9250 | International fee: £15900 |
AOS/LSBU code: 5737 | Session code: 2FS00 |
Total course fee: |
UK: £18500 |
International: £31800 |
UK fee: £9250 | International fee: £15900 |
AOS/LSBU code: 5736 | Session code: 2FS00 |
Total course fee: |
UK: £27750 |
International: £47700 |
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:
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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 course is not currently open to international students.
International (non Home) applicants should follow our international how to apply guide.
Mode CertHE (Full-time) | Duration 1 year | Start date September | Application code D631 | Application method UCAS |
Mode DipHE (Full-time) | Duration 2 years | Start date September | Application code D632 | Application method UCAS |
Mode BSc (Full-time) | Duration 3 years | Start date September | Application code D633 | Application method UCAS |
Once we have made you an offer, you can apply for accommodation. You can rent from LSBU and you’ll deal directly with the university, not third party providers. That means we can guarantee you options to suit all budgets, with clear tenancy agreements and all-inclusive rents that include insurance for your personal belongings, internet access in each bedroom and on-site laundry facilities.
Or, if you’d rather rent privately, we can give you a list of landlords – just ask our Accommodation Service.
Read more about applying for accommodation at LSBU.
You don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.
After you’ve received your offer we’ll send you emails about events we run to help you prepare for your course.
Before you start your course we’ll send you information on what you’ll need to do before you arrive and during your first few days on campus. You can read about the process on our Enrolment pages.
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. 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. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production.
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.
Multiple factors converge to allow for high efficiency in addressing employability issues in the course curriculum and every effort has been made to embed and emphasise skills, knowledge and confidence that will maximise graduate employment opportunities.
This approach will be further reinforced by an opportunity to spend a period of time in all years within an industrial placement, thus developing industrial expertise and improving future job prospects to an even greater extent without detriment to individual study. The value of work ethic will also be explored within the programme to ensure that students participate within ‘in house’ work experience which will comprise the operation and running of the NBS Bake Shop.
Every effort has been made to embed and emphasise skills, knowledge and confidence that will maximise graduate employment opportunities and equip them with transferable skills and an understanding of professional practice in their chosen fields.
As has been demonstrated from past performance, a large number of students progress with a successful career in the industry, becoming influential players. Past students now have a foothold in companies such as Bakels; Zeelandia; Delifrance; AB Mauri; Biscuiteers and Campden BRI.
The NBS alumni is also a valuable resource to further inspire and offer opportunity, including internships, to the incoming student cohorts. This allows for a perpetual cycle of influencers/ motivators to support, mentor and facilitate incoming and progressing students on to their career paths.
Furthermore, through the professional networks of staff, students are afforded the opportunities to engage with a range of professional bodies including:- Institute of Food, Science and Technology (IFST), Association for Nutrition (AfN), Society of Biology (SoB), British Society of Baking (BSB), Craft Bakers Association (CBA), The Worshipful Company of Bakers and the British Association for Sports and Exercise Science (BASES), Scottish Bakers, Bakers & Confectioners Association (BCA) and the Food and Drink Federation (FDF).
Overall, the National Bakery School is extremely well poised to deliver on excellence in provision with a clear aim to produce graduates capable of entering into professional training and careers in Food, Nutrition, bakery and allied industries.
Here are the employability outcomes you can aspire to from our course.
Here at the National Bakery School we have links with a number of bodies including The Worshipful Company of Bakers, The Craft Bakers Association, The British Society of Baking, Scottish Bakers, and the Bakers & Confectioners Association. Our strong contacts mean opportunities for students to progress.
We work with many industry contacts to enrich the student experience. Contacts with whom we work include Zeelandia, Bakels, Callebaut, Biscuiteers, G R Wrights and Marriages, to name but a few. On this course you'll attend industry events and guest lectures from professionals. Our collaborations continue to evolve and strengthen.
We offer the opportunity for all undergraduate Home/EU students to undertake a work placement, internship or work experience while studying a full-time course here at the National Bakery School. Work experience includes ‘in house’ activity in our very own ‘bake shop’ to help prepare for external work placement within an environment to best suit your career direction (i.e. large scale production/ artisan/ SME).
The course delivery includes blended learning which allows you to experience the same high-quality teaching, but with flexible modes of delivery. Practical components are predominantly delivered on campus. All teaching and learning is also enhanced via interaction/ collaboration with the Enterprise Team in the Clarence Centre and via Library and LRC subject specific staff. Collaboration is also being developed within other Schools so that combined input enriches student learning and achievement.
You will experience a variety of assessment during Level 4, 5 and 6 study. Practical knowledge is tested on an ongoing basis with practical examinations staged at the end of each block of input and at the end of each term. Portfolios are also utilised to encourage reflection and evaluation and inform future work. Theoretical modules assess using essays, practical laboratory work, reports of investigations, case studies, assignments or problem-solving exercises. Written examinations are only used where there is a need to demonstrate full credibility to the industry. i.e Level 4 Advanced Food Safety, Level 5 and 6 accredited nutritional qualifications.
The integration of the National Bakery School Bake Shop production at various intervals throughout the curriculum also feeds into the mode of assessment employed to allow students to meet learning outcomes whilst enhancing their work ready capabilities.
The School of Applied Sciences has recently undergone TESTA (Transforming the Experience of Students through Assessment), with the intention of ensuring that assessment and feedback is both more meaningful and useful, helping direct students forward. With this in mind, module assessment generally comprises a 100% coursework model. However, this is further subdivided to allow for effective formative and summative assessment as the student progresses through the year.
As an undergraduate Applied Sciences student, you will be allocated a named tutor during your first three weeks at LSBU. The role of your tutor is to be your primary contact for academic and professional development support.
Your tutor will support you to get the most of your time at LSBU, providing advice and signposting to other sources of support in the University.
Your tutor should be the first person at the university that you speak to if you are having any difficulties that are affecting your work.
These could be academic, financial, health-related or another type of problem.
You will have appointments with your personal tutor once each semester for 30 minutes throughout your course. Weekly drop in times will be made available and you can contact your tutor for additional support by email, phone or in person.