Baking is a highly technical skill and a qualification in this field will make you really attractive to employers. This course will help you to enter the profession at Management level, teaching you the commercial and technological aspects of the baking profession. This course offers a diverse and practical-based curriculum which will enable students to acquire the skills required by employers in the Baking and Food Manufacturing industries. Students will be engaged in relevant projects and there is considerable opportunity to import and export knowledge by engagement with other stakeholders. E.g., guest lectures, industrial visits, field trips, placements, knowledge transfer activities and our pre existing strong links with the IFST and the baking industry. The course has been designed to ensure that it maintains currency and retains credibility within the baking sector. As such it offers a better fit for all stakeholders and will result in the output of competent skilled students who will be in a position to effectively influence and drive the food manufacturing sector forward to deliver on the needs for future generations.

**Modules are Subject to Change** 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 • Advanced bread fermentation and technology • Artisan chocolate production • Advanced confectionery and pastry production • Baking products composition properties and analysis • New product design and development • Business management and marketing (optional) • Human nutrition (optional) Level 6, Year 3 • 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)

Assessment Methods are not listed for this Course.

Professional Bodies are not listed for this Course.

26 January This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.

Course code: D633

Institution code: L75

Campus Name: LSBU Main Site - Southwark Campus

Campus code:

The following entry points are available for this course:

Year 1

Entry Requirements for Advanced Entry are not listed for this Course.

Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).

Please click the following link to find out more about qualification requirements for this course

Minimum Further Information are not listed for this Course.

Test	Grade	AdditionalDetails

English Language Entry Requirement Information are not listed for this Course.

Student satisfaction : 0%

Employment after 15 months (Most common jobs): 0%

Go onto work and study: 0%

England	9250.0	Year 1
Northern Ireland	9250.0	Year 1
Scotland	9250.0	Year 1
Wales	9250.0	Year 1

Read fees and funding information at https://www.lsbu.ac.uk/study/undergraduate/fees-and-funding

103 Borough Road
Address2 are not listed for this Course.
Address3 are not listed for this Course.
Southwark
SE1 0AA