Baking Science and Technology

UCAS code: D633

Here's what London South Bank University says about its Baking Science and Technology course.

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.

Level 4, Year 1 Baking core skills, Bread production and technology, Chocolate production, Confectionary and pastry production, Applied and sustainable food safety, Applied baking chemistry. 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, Artisan chocolate production, Advanced confectionary and pastry production, Baking products compisition properties and analysis, New product design and development, Business management and marketing (optional), Human nutrition (optional). 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, The science and technology of bread fermentation, Creative and innovative patisserie design, Applied bakery science, Business strategy within the bakery sector (optional), Advanced topics in human nutrition (optional), Advanced new product development (optional).