Baking Science and Technology

Program Overview

The BSc (Hons) Baking Science and Technology program at LSBU provides students with the skills required to enter the baking industry and advance to management roles. The program encompasses baking techniques, scientific principles, and business development, equipping graduates with the knowledge and expertise necessary to succeed in various bakery and food manufacturing settings. The program boasts strong industry partnerships and exceptional facilities, fostering practical experience and research-based teaching.

Program Outline

Baking Science and Technology - BSc (Hons)

Degree Overview:

This three-year BSc (Hons) Baking Science and Technology program is the highest taught qualification offered specifically in the baking industry. It is designed to equip students with the core skills required to enter the baking industry, with advanced skills and scientific knowledge required for future management level roles in a range of settings. The program also provides the basis for working in other areas such as new product development which require a strong foundation in relevant areas of food science.

Objectives:

The program aims to:

• Develop students' core skills required by employers in the Baking and Food Manufacturing industries.
• Provide advanced skills and scientific knowledge required for future management level roles.
• Equip students with the basis for working in other areas such as new product development.

Outline:

Level 4, Year 1:

• Baking core skills: This module assesses primary skills in a bakery setting, covering both practical and theoretical knowledge.
Students must demonstrate competent performance consistently to meet assessment criteria.
• Bread production and technology: Introduces students to fermented dough production and bakery management, developing their knowledge of fermented items, production methods, and techniques.
• Chocolate production: Provides a foundation of technical knowledge and understanding of raw materials and processes involved in chocolate production.
Develops practical skills in a range of chocolate products and investigates product analysis to ensure consistency.
• Confectionary and pastry production: Prepares students for industry by offering a foundation in a range of pastry types and products, cake making methods, and the functions of ingredients.
Develops problem-solving skills essential in a competitive market.
• Applied and sustainable food safety: Investigates the implications of food and health and safety in relation to consumers, industry, and regulatory authorities.
• Applied baking chemistry: Introduces students to applied chemistry, laying the foundation for basic scientific principles involved in food science, food analysis, and bakery production.
Covers all aspects of science related to bread, chocolate, and confectionary products.

Level 5, Year 2:

• Advanced bread fermentation and technology: Focuses on practical skills and theoretical knowledge needed to manufacture breads and related products to an advanced standard.
Covers bread making processes, both modern and traditional, and examines quality aspects.
• Artisan chocolate production: Develops advanced practical skills in a range of artisan chocolate products and investigates the development of recipes to ensure consistency.
• Advanced confectionary and pastry production: Prepares students for industry by producing a range of products using creams, mousses, jells, and glazes.
Develops knowledge and understanding of flavors and textures in confectionery and promotes creativity. Includes practical learning material explaining methods of analysis. Promotes effective principles and practice with respect to bakery/plant design, layout, and flow processes.
• Entrepreneurial Mindset Business Discovery and Development: Introduces students to the theory, practice, and mindset of developing a start-up business as an entrepreneur.
Students learn about identifying opportunities, defining and developing a vision, and prototyping and testing assumptions.

Level 6, Year 3:

• Baking innovation project: Supports students in developing a research project within the baking sector, exploring a critical area of their own practice.
Aims to demonstrate their ability to argue coherently, gather evidence, evaluate critically, and synthesize various sources of data.
• The science and technology of bread fermentation: Focuses on practical skills and theoretical knowledge needed to manufacture artisan breads and related products.
Addresses extended bulk fermentation times using sourdough processes and examines quality aspects.
• Creative and innovative patisserie design: Explores the advanced properties of chocolate and patisserie, allowing for the development of innovative designs and luxurious continental patisserie to a professional standard.
• Applied bakery science: Builds on the Applied chemistry module delivered in the first year.
Teaches scientific principles involved in the production and analysis of products produced within the Baking industry in more depth.
• Advanced topics in human nutrition: Draws on students' background knowledge in human nutritional science and encourages critical evaluation of emerging topics in the field.
Emphasizes the available evidence base and develops skills in interpreting and relating key nutritional points from complex sources of information.

Assessment:

• Practical knowledge: Tested on an ongoing basis with practical examinations staged at the end of each block of input and at the end of each term.
• Portfolios: Utilized to encourage reflection and evaluation and inform future work.
• Theoretical modules: Assessed using essays, practical laboratory work, reports of investigations, case studies, assignments, or problem-solving exercises.
• Written examinations: Used where there is a need to demonstrate full credibility to the industry, such as Level 4 Advanced Food Safety, Level 5 and 6 accredited nutritional qualifications.
• National Bakery School Bake Shop production: Integrated at various intervals throughout the curriculum to allow students to meet learning outcomes while enhancing their work-ready capabilities.

Teaching:

• Blended learning: Allows students to experience high-quality teaching with flexible modes of delivery.
Practical components are predominantly delivered on campus.
• Interaction/collaboration: Enhanced via interaction/collaboration with the Enterprise Team in the Clarence Centre and via Library and LRC subject specific staff.
• Collaboration with other Schools: Enriches student learning and achievement.
• Personal Tutoring: Each student is allocated a named tutor during their first three weeks at LSBU.
The tutor provides academic and professional development support, advice, and signposting to other sources of support in the University.

Careers:

• CertHE Baking and Pastry Technology: Potential career paths include Baker/ Baker and Pastry Sous Chef/ Patissier/ Chocolatier/ Cake Decorator/ Artisan Baker/ Bakery Entrepreneur/ Bakery Production Operative.
• DipHE Advanced Baking and Pastry: Potential career paths include Assistant Manager/Supervisor level roles such as Assistant Bakery Manager, Assistant Food Technologist, or Assistant Production Manager.
There is also scope to develop within roles of NPD/ Ingredient Technologist/ or support research.
• BSc (Hons) Baking Science and Technology: Potential career paths include Management level roles such as Production Manager/ Technical Manager/ Quality Assurance Manager/ Bakery Manager.

Other:

• The program is endorsed by The Worshipful Company of Bakers.
• Students have plenty of networking opportunities, attending industry events and guest lectures and talks from professionals hosted by the university.
• The program offers exceptional bakery facilities, including laboratories, where research-based teaching informs the learning experience.
• The program offers a pioneering flexible course structure within Higher Education.
• Students have the opportunity to get involved in the planning, management, and execution of real-life, high-profile projects.
• The university has strong links with industry contacts, including Zeelandia, Bakels, Callebaut, Biscuiteers, G R Wrights, and Marriages.
• The university offers the opportunity for all undergraduate Home/EU students to undertake a work placement, internship, or work experience while studying a full-time course.
• The university has a dedicated Enterprise team that can help students start their own business and develop valuable entrepreneurial skills.

UK fees £9250 Int. Fees £14900 Tuition fees are subject to annual inflationary increases. Full-time year 1 year 2 year 3 CertHE Baking and Pastry Technology (FT) - Year 1 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5738 Session code: 1FS00 DipHE Advanced Baking Pastry and Technology (FT) - Year 1 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5737 Session code: 1FS00 Total course fee: UK: £18500 International: £29800 BSc (Hons) Baking Science and Technology (FT) - Year 1 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5736 Session code: 1FS00 Total course fee: UK: £27750 International: £44700 DipHE Advanced Baking Pastry and Technology (FT) - Year 2 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5737 Session code: 2FS00 Total course fee: UK: £18500 International: £29800 BSc (Hons) Baking Science and Technology (FT) - Year 2 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5736 Session code: 2FS00 Total course fee: UK: £27750 International: £44700 BSc (Hons) Baking Science and Technology (FT) - Year 3 The fee shown is for entry 2024/25 UK fee: £9250 International fee: £14900 AOS/LSBU code: 5736 Session code: 3FS00 Total course fee: UK: £27750 International: £44700