Baking Science and Technology (with Foundation Year) at London South Bank University - UCAS

Course summary

Our Baking Science and Technology (including foundation year) CertHE, DipHE or BSc (Hons) degree is either a two, three or four-year course with a built-in foundation year. This course is a perfect match if you want to study baking science and technology at the undergraduate level but cannot meet the entry requirements for the traditional three-year course. It will introduce you to critical reflection, analytical and problem solving and strategic thinking in a broad context at Foundation Level. The aim is to develop the academic and scientific knowledge, skills, and competencies necessary to promote success in the three-year baking science and technology degree. The skills also enhance student employability by embedding a cohesive blend of professional and academic skills while providing career support and making available opportunities for problem-based learning, volunteering, and engaging in extra-curricular activities at university and beyond. The Foundation Year provides students with a solid foundation in academic skills and science-related disciplines, instilling knowledge and practical skills to prepare them for the Baking Science and Technology undergraduate degree.

Modules

Foundation Level • Introduction to Academic Skills for the Applied Sciences • Foundation Maths for Science • Foundations of Biology • Foundations of Chemistry • Foundations of Human Nutrition • An Introduction to Practical Baking Year 1 • Baking core skills • Bread production and technology • Chocolate production • Confectionary and pastry production • Applied and sustainable food safety 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) 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)


How to apply

Application codes

Course code:
C60F
Institution code:
L75
Campus name:
LSBU Main Site - Southwark Campus
Campus code:
-

Points of entry

The following entry points are available for this course:

  • Year 1

International applicants

English Language Requirements for International and EU Applicants: IELTS 6.0 (the minimum score required in each skill area is 5.5) or TOEFL IBT 80 ( the minimum score required in each skills areas are: Reading 18, Listening 17, Writing 17, Speaking 20) or Pearson Test of English Academic 52 (the minimum score required in each skill area is 51)

Entry requirements

Qualification requirements


Fees and funding

Tuition fees

England £9250 Year 1
Northern Ireland £9250 Year 1
Scotland £9250 Year 1
Wales £9250 Year 1

Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .

Additional fee information

Read fees and funding information at https://www.lsbu.ac.uk/study/undergraduate/fees-and-funding
Baking Science and Technology (with Foundation Year) at London South Bank University - UCAS