London South Bank University

Overview

Baking Science and Technology with Foundation Year is tailored for students eager to explore the scientific principles behind baking and food production while also providing essential academic preparation to transition into the main degree program. This pathway is designed to equip you with foundational knowledge and skills, enhancing your chances of success in the subsequent undergraduate studies.

What You'll Study

During the Foundation year, you will engage with a variety of modules that aim to enhance your academic readiness and introduce you to fundamental scientific and technical concepts relevant to the baking and food production industry.

• Baking core skills
• Bread production and technology
• Chocolate production
• Confectionery and pastry production
• Applied and sustainable food safety
• Applied baking chemistry

Upon successful completion of the Foundation year, you will be positioned to progress into the main Baking Science and Technology degree, contingent on meeting the program's progression criteria. You will also have access to structured learning activities that foster the development of study and analytical skills, preparing you for the demands of undergraduate education.

Entry Requirements

The Foundation year is designed for applicants who may not meet the standard entry requirements for the three-year degree. Commonly accepted qualifications include:

• A Levels: DD
• BTEC National Diploma: MPP
• Access to HE qualifications with Pass
• Equivalent Level 3 qualifications worth 64 UCAS points

GCSE requirements: Applicants are required to have 5 GCSEs at grades A–C, including English and Maths (or equivalent qualifications such as reformed GCSEs graded 4 or above).

Career Prospects

Graduates of the Baking Science and Technology program are well-equipped to pursue various career paths within the food industry. Potential opportunities include roles in bakery management, product development, food safety inspection, and quality assurance. The comprehensive understanding gained through this course prepares students for a dynamic and evolving job market, allowing them to contribute significantly to the baking and food production sectors.