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BSc (Hons) Baking Science and Technology

London South Bank University, United Kingdom
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Course Overview

Food manufacturers have to keep up with competitors in the fast-moving world. Thats why theyre always looking for creative individuals who can top the market with a new innovative product. So you might find a role in the baking Industry or for another food-based manufacturer.

General Eligibility

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).

Part Time Work Details

20 hours per week.

What You'll Study

1 Year 1

  • Baking core skills

  • Bread production and technology

  • Chocolate production

  • Confectionary and pastry production

  • Applied and sustainable food safety

  • Applied baking chemistry

2 Year 2

  • Advanced bread fermentation and technology

  • Artisan chocolate production

  • Advanced confectionary and pastry production

  • Baking products compisition properties and analysis

  • New product design and development

  • Entrepreneurial Mindset Business Discovery and Development (optional)

  • Human nutrition (optional)

3 Year 3

  • Baking innovation project

  • The science and technology of bread fermentation

  • Creative and innovative patisserie design

  • Applied bakery science

  • Strategic Management and Leadership (optional)

  • Advanced topics in human nutrition (optional)

  • Advanced new product development (optional)

Language Requirement

Minimum English requirement IELTS score 6 for Undergraduate program or TOEFL IBT: 80 overall (reading 18, listening 17, speaking 20, and writing 17)

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Ready to get started?

For any enquiries or further details, please don't hesitate to contact us. Let's take the next step in your academic journey together.

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