Programme Type:

Course Overview

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.

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.

You will have the opportunity benefit from a range of opportunities, such as guest lecturers, industrial visits, field trips, placements, knowledge transfer activities and our pre-existing strong links with the Institute of Food Science and Technology and the baking industry.

The curriculum has been designed in collaboration with industry experts to ensure that the skills, knowledge and experience you gain, will translate into the baking sector. 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. For those looking to do this by launching their own business, LSBU has a dedicated Enterprise team who offer free activities, events and programmes to support students and graduates into self-employment.

Entry Requirement 

Academic Requirements:

 

Course

Level 2 & 3 requirements for 2021 entry

 Level 2 & 3 requirements for 2022 entry

Direct entry requirements

CertHE Baking and Pastry Technology
  • A Level DEE or;
  • BTEC National Diploma MPP/Certificate in an appropriate subject or;
  • Access to Science with 9 merit and 36 passes or;
  • Equivalent level 3 qualifications worth 64 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above)
  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject 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)

N/A

DipHE Advanced Baking and Pastry Technology
  • A Level DEE or;
  • BTEC National Diploma MPP /Certificate in an appropriate subject or;
  • Access to Science with 9 merit and 36 passes or;
  • Equivalent level 3 qualifications worth 64 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above)
  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject 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).
  • Successful completion of CertHE Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the CertHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)

BSc (Hons) Baking Science and Technology
  • A Level CCD or;
  • BTEC National Diploma MMM/Certificate in an appropriate subject 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)
  • A Level BCC or;
  • BTEC National Diploma DMM/Certificate in an appropriate subject or;
  • Access to Science with 9 Distinctions 39 Merits or;
  • Equivalent level 3 qualifications worth 112 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • Successful completion of DipHE Advanced Baking and Pastry Technology within the last 5 years or;
  • Another qualification or experiential learning judged by the Admissions Tutor as being equivalent to the DipHE ;
  • Applications in this class will be considered in accordance with the University’s Policy and Procedures for the Accreditation of Prior Learning (APEL)

Fees

This information was accurate on : 06/05/2021
Please contact us for more information about this courses

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