London South Bank University campus

Engineering

BSc (Hons) Baking and Technology at London South Bank University

London South Bank University, United Kingdom

Programme overview

The course is taught at the National Bakery School, the oldest and one of the most prestigious baking schools in the world, for students with a passion for baking and a hunger to learn the science behind it. Cert HE and Dip HE exit points are available.

Faculty: School of Applied Sciences  |  Department: National Bakery School  |  Duration: 1-3 years (full-time)  |  Study mode: full-time  |  Intake: September  |  Location: London, England, United Kingdom

What you will study

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 confectionary and pastry production, Baking products composition properties and analysis, New product design and development.

Official programme page

Application information

Entry requirements

BSc: 112 UCAS points. Dip HE and Cert HE: 96 UCAS points. Or equivalent level 3 qualifications. Previous skills, knowledge or experience gained outside education are also reviewed.

Domestic applicants: GBP 9,790 a year (2026/27). Full-time Year 1 tuition fee for 2026/27 entry Source

International applicants: GBP 16,440 a year (2026/27). Full-time Year 1 tuition fee for 2026/27 entry Source

Intake: September

Duration: 1-3 years (full-time)

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