CertHE ; DipHE; BSc (Hons) BAKING SCIENCE AND TECHNOLOGY

Overview

Mode	Duration	Start date	Application code	Application method
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

International students

The course is not currently open to international students.

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

Home/EU applicants

Mode	Duration	Start date	Application code	Application method
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

Accommodation

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.

Finance

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

Applicant events

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

Enrolment

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.

• CertHE Baking and Pastry Technology – 1 Year – Level 4
  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.
• DipHE Advanced Baking and Pastry – 2 Years – Level 5
  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 optional modules in business management and human nutrition.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.
• BSc (Hons) Baking Science and Technology – 3 Years – Level 6
  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 optional modules in business management and human nutrition.The final year is designed to develop your acquired baking skills in project-based modules alongside advanced modules in topics such as innovation, business strategy 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.

Level 4, Year 1

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.

• Baking core skills
  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.  
• Bread production and technology
  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.
• Chocolate production
  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.
• Confectionary and pastry production
  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.
• Applied and sustainable food safety
  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.
• Applied baking chemistry
  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.

Level 5, Year 2

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.

• Advanced bread fermentation and technology
  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.
• Artisan chocolate production
  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.
• Advanced confectionary and pastry production
  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.
• Baking products compisition properties and analysis
  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.
• New product design and development
  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.
• Entrepreneurial Mindset Business Discovery and Development (optional)
  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.
• Human nutrition (optional)
  The science of human nutrition is a rapidly evolving discipline. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. Students will foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status.

Level 6, Year 3

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.

• Baking innovation project
  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.
• The science and technology of bread fermentation
  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.
• Creative and innovative patisserie design
  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.
• Applied bakery science
  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.
• Strategic Management and Leadership (optional)
  This module provides a final year integrative course in strategic management and leadership. The module is structured around three components of strategic management; firstly internal and external strategic analysis, secondly business and corporate level strategy formulation, thirdly leadership issues in the implementation of strategy.
• Advanced topics in human nutrition (optional)
  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.
• Advanced new product development (optional)
  This unit requires students to engage in the management of processes involved in the design and development of food products. Working together in small groups, adopt an allocated role within the group. The groups respond to a product development brief by designing and developing a food product. Students learn to manage resource constraints, time constraint and find ways of resolving different expectations and directions within the group.
  
  This Module takes a practical, technological approach to food product development and deliberately encourages students to experience the constraints and conflicts arising from teamwork in the design, prototype and pilot manufacturing process.