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 for Research Quality among London moderns and joint 2nd among London moderns for Graduate Prospects (Complete University Guide 2022)
- 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.
- We offer a pioneering flexible course structure within Higher Education.
- teacher board
- You’ll have the opportunity to get involved in the planning, management and execution of real life, high profile projects
|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|
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.
Walk or bicycle
The University is in easy walking distance of underground and leading overground stations. We are only 20 minutes away from the Thames. We encourage walking and cycling and have bicycle racks on campus. Please check the Transport for London cycling website for London cycling maps and route planners.
LSBU is very well connected, and a large number of buses travel to and connect in the Elephant and Castle area from across London.
By train or tube
The Bakerloo and Northern lines stop at Elephant & Castle underground station, which is right next to campus. The closest rail stations are Elephant & Castle, London Waterloo and London Bridge. To plan your train journey, visit the National Rail website.
London South Bank University does not provide public parking space. There is a limited amount of parking in the area, so we strongly advise using public transport.
Do consider the Congestion Charge if you are driving through London to reach the campus. Find out if you'll be crossing the Congestion Charge zone to reach our Southwark Campus.
TfL journey planner
You can travel to Southwark Campus by using public transport, plan your journey using the Transport for London journey planner.
Entry Level Requirements
|Level 2 & 3 requirements for 2022 entry|
Direct entry requirements
CertHE Baking and Pastry Technology
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.
Choose your country
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.
Tuition fees for home students
Tuition fees for international students
Tuition fees are subject to annual inflationary increases. Find out more about tuition fees
CertHE Baking and Pastry Technology (FT) - Year 1
UK fee: £9250.00 International fee: £15900.00 AOS/LSBU code: 5738 Session code: 1FS00
DipHE Advanced Baking Pastry and Technology (FT) - Year 1
UK fee: £9250.00 International fee: £15900.00 AOS/LSBU code: 5737 Session code: 1FS00 Total course fee: UK: £18500.00 International: £31800.00
BSc (Hons) Baking Science and Technology (FT) - Year 1
UK fee: £9250.00 International fee: £15900.00 AOS/LSBU code: 5736 Session code: 1FS00 Total course fee: UK: £27750.00 International: £47700.00
DipHE Advanced Baking Pastry and Technology (FT) - Year 2
UK fee: £9250.00 International fee: £15900.00 AOS/LSBU code: 5737 Session code: 2FS00 Total course fee: UK: £18500.00 International: £31800.00
BSc (Hons) Baking Science and Technology (FT) - Year 2
UK fee: £9250.00 International fee: £15900.00 AOS/LSBU code: 5736 Session code: 2FS00 Total course fee: UK: £27750.00 International: £47700.00
|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:
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).
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.
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||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|
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.
Prepare to start
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.
- 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.
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.
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.
- 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.
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 Assessment
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.
Dr Amar AouzellegApplied Sciences
Dr Janet AylottApplied Sciences
Ms Adri BesterApplied Sciences
Miss Vasiliki ChristidouApplied Sciences
Mr Barry JohnsonApplied Sciences
Mrs Iyabosola MiedzianowskaApplied Sciences
Dr Delia OjinnakaApplied Sciences
Dr Devon PetrieApplied Sciences
Ms Cristiana SolinasApplied Sciences
Course Enquiries - UK
Tel: 0207 815 7500Register your interest
International team enquiry
Tel: +44 (0) 20 7815 6189Get in touch