National Bakery School

Our reputation speaks for itself - founded in 1894, we’re the oldest bakery school in the world

As a dynamic and influential school with an international reputation for industry-informed courses, our students are well placed to benefit from both our fantastic sophisticated facilities and our extensive industrial networks.

Our courses combine theoretical and practical learning to equip our students to meet the challenges offered by the food industry. We cover all aspects of food from nutrition to new product development, from sustainability to sensory analysis, and from hygiene to legislation and quality assurance.

Our courses

Through our industrial and professional links, we ensure our courses are current and have a real impact on our students’ future employability. Field trips and visiting practitioners mean students receive industry input first hand.

For more information, search our degree courses or see our short courses.

Industry recognition

Our bakery courses are developed in partnership with some of the profession’s major institutions. Among these are the Worshipful Company of Bakers – the City of London's second oldest recorded guild, dating back to 1155.

Student enterprise

Many of our graduates look to build their own business and choose LSBU for our strong entrepreneurial interests. The National Bakery School has helped students secure placements with notable names in the baking industry such as Hovis, Harrods and Prime Bake. Read more about Student Enterprise at LSBU.

Our undergraduate and postgraduate degrees combine theoretical and practical learning to equip our students to meet the challenges offered by the wider food industry. Courses cover all aspects of food: from nutrition to new product development, from bakery management to sustainability, and from hygiene to legislation and quality assurance. PhD research students are supported by a supervisor, an expert in the field.

We also offer a range of short courses, starting at beginner level.

Summary:

Degree-level course for those interested in baking science and the scientific aspects impacting upon the baking sector. Three-years, full-time.

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Summary:

This course will help you to become a specialist manager, teaching you the commercial and technological aspects of the baking profession.

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Summary:

Degree-level course for those interested in baking science and in new product development for the food and beverage industry. Three-years, full-time.

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Summary:

Degree-level course for those interested in baking science and in nutrition more broadly. Three-years, full-time.

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Summary:

Foundation degree course for those interested in baking science and the scientific aspects impacting upon the baking sector. Two-years, full-time.

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Summary:

If you're already working and want to transfer to a career in the baking industry, the FdSc Baking Science and Technology (Management), taught on the site of the oldest Bakery School in the UK, could provide an excellent route.

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Summary:

Foundation degree course for those interested in baking science and in new product development for the food and beverage industry. Two-years, full-time.

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Summary:

Foundation degree course for those interested in baking science and in nutrition more broadly. Two-years, full-time.

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Summary:

This innovative programme enables students who have already graduated with the FdSc Baking Technology Management or with sufficient industry experience to top-up to the full degree award with one year of study.

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Summary:

Top-up to degree level course for those with a background in baking science and an interest in extending their skills and scientific understanding. One-year, full-time.

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Summary:

Top-up to Degree-level course for those with a background in baking science and in nutrition looking to develop personally and professionally. One-year, full-time.

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As a dynamic and influential School with an international reputation for industry-informed courses, our students are well placed to benefit from both our fantastic sophisticated facilities and our extensive industrial networks.

Professional equipment

The National Bakery School has places for 60 undergraduate students, who spend a minimum of 50% of their course in practical learning environments.

Our Bakery School, complete with brand new facilities, promotes the best learning, and focuses on employability for the future:

  • Two bakery rooms with proving ovens, baking ovens, mixers, work benches and pastry brake – a specialist device with contra-rotating rollers that works pastry and reduces its thickness
  • A practical study room dedicated to the production of fermented goods
  • A practical study room for the delicate process of chocolate making and tempering machines to keep the chocolate at a perfect temperature for handling
  • A practical study room for confectionary making, the production of gateaux and the opportunity for students to practise finishing techniques
  • A multi-media lecture theatre

The London Food Centre

The London Food Centre is our platform for enterprise and consultancy. It offers fantastic opportunities for students to engage with potential food industry employers.

Access guide

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LSBU is committed to equal access across campus. Read our National Bakery School access guide on DisabledGo to see a summary of the School's accessibility and key features.

Dr Amar Aouzelleg

Job title: Senior Lecturer
Telephone: 020 7815 7945

Dr Aouzelleg is interested in novel food preservation and processing methods. He is especially interested in high pressure processing as an alternative to heat treatment. Dr Aouzelleg is also interested in the link between molecular structures and macroscopic food properties.


Dr Christopher Brock

Job title: Senior Lecturer
Telephone: 020 7815 7970

Dr Brock is experienced in the management and economic development of the food, drink and other industry sectors.


Mandy Maidment

Job title: Associate Professor; Academic Director for Collaborative Partnerships; Executive Lead for International Engagement for the School of Applied Sciences
Telephone: 020 7815 7901

Mandy Maidment Associate Professor, Academic Director for Collaborative Partnerships, and Executive Lead for International Engagement for the School Applied Sciences.


Dr Delia Ojinnaka

Job title: Course Director, MSc Food Safety & Control
Telephone: 020 7815 6255

Delia is an academic with over 25 years of university teaching and is a food safety, control and sustainability expert and consultant.


Cristiana Solinas

Job title: Lecturer, National Bakery School
Telephone: 020 7815 8152

Cristiana Solinas is a lecturer at the National Bakery School.


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