Advanced Baking Pastry and Technology at London South Bank University - UCAS

Course summary

Baking is a unique blend of heritage and cutting-edge innovation, and our three technical bakery courses teach you all the skills you need to progress through the exciting world of commercial baking and food manufacturing. You’ll learn a number of different things across the discipline, from the art - and science - behind chocolate, bread and pastry production to the highly technical skills of baking chemistry, all-important food safety, and more. Our exceptional, state-of-the-art baking facilities and expert teachers are built on the foundations of the UK’s oldest baking school. Together, they provide an education that helps every baking enthusiast rise. Plus, excellent placements and strong links with the industry mean you’ll be extremely well placed if you’re looking to enter the sector, or if you’re thinking of setting up on your own, our dedicated Enterprise team will be able to give you a hand. 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.


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: Students are required to complete six modules at level 5. Five of the six modules are mandatory. Students will choose one optional module from a choice of two. Modules are delivered holistically to allow application of knowledge and understanding and prepare you for your career within bakery production. Advanced bread fermentation and technology, Artisan chocolate production, Advanced confectionary and pastry production, Baking products compisition properties and analysis, New product design and development, Business management and marketing (optional), Human nutrition (optional).

How to apply

Application codes

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LSBU Main Site - Southwark Campus
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Points of entry

The following entry points are available for this course:

  • Year 1
  • Year 2

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

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

Additional entry 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
Advanced Baking Pastry and Technology at London South Bank University - UCAS