Have your cake and eat it

Baking is a highly technical skill and a qualification in this field will make you really attractive to employers. This course will help you develop the skills to become a highly successful baking technologist: you’ll develop specialist managerial skills, which are linked to the commercial and technological aspects of the baking profession.

This specialist course offers the chance to combine interests in baking production and the nutritional, health and wellbeing aspects of food production.

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 starting in September 2019.

Why Baking Science and Technology at LSBU?

  • Our amazing heritage: LSBU is the site of the oldest Bakery School in the UK.
  • This industry-relevant course is widely recognised across the baking industry has professional links with a number of organisations.
  • We’re no.2 amongst London competitors for research quality in Food Science (Complete University Guide league table, 2019).
  • 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.

Key course information - ordered by mode

Mode Duration Start Date Location
Full-time 3 years September Southwark Campus


This course will enable you to be able to work in different organisational contexts and manage the manufacturing and baking service or product from inception through to the marketplace. During your course modules, you’ll be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams.

Year 1

  • Bakery food science
  • Nutrition health and disease
  • Bakery food, health and safety and HR management
  • Bread, theory and analysis of production management
  • Chocolate production, computer labelling and packaging
  • The technology of flour confectionery

Year 2

  • Food composition properties and analysis
  • Human nutrition
  • Advanced research methods
  • Advanced bread technology
  • Artisan chocolate
  • Creative confectionery

Year 3

  • Advanced topics in human nutrition
  • Applied bakery science
  • The science and technology of fermentation
  • Creative artisan chocolate and luxury continental patisserie
  • Project (baking science / interdisciplinary)


Because this course is widely recognised across the baking industry – and thanks to our working partnerships – you’ll find plenty of opportunities when you graduate. You’ll be well equipped to start up your own operation, run a small business or work in an international food company. In the current climate, there’s a significant need for graduates who have the technological competence along with a creative flair to allow for innovation within NPD and research – and graduates from this course have exactly that.

The majority of bakers in the UK are employed in plant bakeries and in-store bakeries. These tend to be large companies, where opportunities for further training and career progression tend to be more positive. Prospects for promotion in baking are good, with options available to move into supervisory roles, production management roles or into an advisory role – depending on which area of bakery you specialise in.

If you’re able to combine baking skills with business skills, there are excellent possibilities for starting your own business. One career option is to work your way up to a bakery production manager. They have a range of responsibilities, from overseeing the production process and drawing up production schedules, to making sure that products are produced on time and are of good quality, to estimating the costs and setting the quality standards.

To work in a bakery, you will need to have a passion for food, be able to work under pressure, have good communication skills and have plenty of stamina as well. Bakers often work unsociable hours and shift work is common. Baking can involve physical work, while bakeries can be hot and noisy places to work.

Employability Service

We are the University of the Year for Graduate Employment for the second year in a row - The Times and Sunday Times Good University Guide 2018, 2019.

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.

Teaching and learning

The course focuses on elements of blended learning which will combine practical input, guest lectures, field trips and support through the Virtual Learning Environment. All teaching and learning are 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.

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.

Entry requirements

For September 2018 entry the number of UCAS tariff points qualifications are worth, is changing. Visit UCAS for guidance on the 20178tariff.

  • A Level CCD including two Science subjects or;
  • BTEC National Diploma MMM 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).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.
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Last updated June 15, 2019
This course is Campus based
Start Date
Sep 23, 2019
3 years
9,250 GBP
Year 1 Full-time UK/EU fee: £9250; International fee: £13780. Total course fee: UK/EU: £27750; International: £41340
By locations
By date
Start Date
Sep 23, 2019
End Date
June 2022
Application deadline

Sep 23, 2019

Application deadline
End Date
June 2022