BSc (Hons) Baking Science and Technology 2022/23

Southwark Campus

Mode: Full-time

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Contact information

Overview

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.

Why study Baking Science and Technology at LSBU?

We’re No. 1 in the UK for Research Intensity in Food Science (Complete University Guide 2021).
Our amazing heritage: we’re the site of the oldest Bakery School in the UK, so we’re perfectly placed to cater to all baking and pastry amateurs and enthusiasts, but with the solid foundation a University offers.
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.

Courses

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.

Our courses

  • 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.
Key course information - ordered by mode
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

Modules

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.
  • Business management and marketing (optional)
    This module will enable the student to understand the impact of leadership and financial management functions in order to maintain and improve organisational effectiveness.
  • 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.
  • Business strategy within the bakery sector (optional)
    This module focuses on business, legal and practical aspects for the development of a business enterprise within the Baking Industry. The module also emphasises the importance of quality management, environmental principles and sustainable best practices while addressing the increasing concerns for food safety and the environment. Appropriate standards, principles and applications are explored to meet these needs of the business being developed.
  • 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.

Employability

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.

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.

Employability Service

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.

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).

Teaching and learning

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.

Assessment

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.

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.

Staff

Entry requirements

Course

Level 2 & 3 requirements for 2022 entry

Direct entry requirements

CertHE Baking and Pastry Technology

  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject or;
  • Access to Science with 39 Merits and 6 Passes or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above)

N/A

DipHE Advanced Baking and Pastry Technology

  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject or;
  • Access to Science with 39 Merits and 6 Passes or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • Successful completion of CertHE Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the CertHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)
  • English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C

BSc (Hons) Baking Science and Technology

  • A Level BCC or;
  • BTEC National Diploma DMM/Certificate in an appropriate subject or;
  • Access to Science with 9 Distinctions 39 Merits or;
  • Equivalent level 3 qualifications worth 112 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • Successful completion of DipHE Advanced Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the DipHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)

English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

Interview and portfolio

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.

Advanced entry

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.

Course status

  • Accreditations and course subject to validation

    Student employability is at the forefront of our teaching. To ensure our provision aligns to a modern job market, we will be launching a fresh new course offering for September 2022 entry. This has been designed to equip our students with the skills and hands-on teaching to meet the needs of employers, businesses, and sectors we contribute towards.
    This updated course offering for Sept 2022 entry is currently “subject to validation” to make you aware that the courses are at the final stages of approval. This means the course content is not yet finalised and may undergo further changes. Validation is a rigorous process to ensure high academic quality and standards are met and able to prepare students for future employment or further study.

How to apply

International students

International (non Home/EU) 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
5738
Application method
Mode
DipHE (Full-time)
Duration
2 years
Start date
September
Application code
5737
Application method
Mode
BSc (Full-time)
Duration
3 years
Start date
September
Application code
5738
Application method

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.

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.

Full-time

CertHE Baking and Pastry Technology - Year 1 FT Southwark SEPT

The fee shown is for entry 2021/22
UK fee: £9250International fee: £14900
AOS/LSBU code: 5738Session code: 1FS00

DipHE Advanced Baking Pastry and Technology - Year 1 FT Southwark SEPT

The fee shown is for entry 2021/22
UK fee: £9250International fee: £14900
AOS/LSBU code: 5737Session code: 1FS00
Total course fee:
UK £18500
International £29800
Fees - standard
The fee shown is for entry 2022/23

UK fee: £9250

Students may incur additional optional expenditure beyond annual tuition fees such as:

  • ABST Membership
  • Optional extra curricular course

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 201 KB) and Refund Policy (PDF File 102 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 in line with the RPIX measure of inflation up to 4 per cent.

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.

Contact information

Course Enquiries - UK

Tel: 020 7815 7815

Order a prospectus Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

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KIS Data

BSc Full-time

DipHE Full-time

  • School of Applied Sciences