Baking Science Technology (Management)
Send an EnquiryCourse Description
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 become a specialist manager, teaching you the commercial and technological aspects of the baking profession.
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 become a specialist manager, teaching you the commercial and technological aspects of the baking profession.
Course Content
This course will enable you to be able to work in different organisational contexts and manage the manufacturing and baking service or product from inception through to the marketplace. During your course modules, you’ll be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams. Overall the course is 53% assessed by coursework; 33% assessed by practical exam; and 14% by written exam.
Year 1
- Bakery food science
- Bread, theory and analysis of production management
- Bakery safety, health and safety and HR management
- Technology of flour confectionery
- Research methodology
- Chocolate production, computer labelling and packaging
Year 2
- Advanced bread technology
- Creative confectionery
- Artisan chocolate
- Advanced research methods
- Product design, development, packaging, labelling and flow processes
- Business leadership, financial management and organisation
This course will enable you to be able to work in different organisational contexts and manage the manufacturing and baking service or product from inception through to the marketplace. During your course modules, you’ll be assessed through a mixture of essays, assignments, in-class problem-solving exercises, case studies and practical and theoretical exams. Overall the course is 53% assessed by coursework; 33% assessed by practical exam; and 14% by written exam.
Year 1
- Bakery food science
- Bread, theory and analysis of production management
- Bakery safety, health and safety and HR management
- Technology of flour confectionery
- Research methodology
- Chocolate production, computer labelling and packaging
Year 2
- Advanced bread technology
- Creative confectionery
- Artisan chocolate
- Advanced research methods
- Product design, development, packaging, labelling and flow processes
- Business leadership, financial management and organisation
Available Dates
Location | Start Date | Price | ||
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Classroom Southwark Campus Full Time, 2 years |
September, 2020
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Send Enquiry |
Entry Requirements
- A Level DEE or;
- BTEC National Diploma MPP or;
- Access to HE qualifications with 9 Merits and 36 Passes or;
- Equivalent level 3 qualifications worth 64 UCAS points
- Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
- We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.
A Level DEE or; BTEC National Diploma MPP or; Access to HE qualifications with 9 Merits and 36 Passes or; Equivalent level 3 qualifications worth 64 UCAS points Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above). We welcome qualifications from...
Student Satisfaction
Source: NSS
Overall student satisfaction | |
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57% of students were satisfied overall |
The teaching on my course | |
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64% of students strongly agree that staff are good explaining things | |
79% of students strongly agree that staff have made the subject interesting | |
57% of students strongly agree that the course is intellectually stimulating | |
71% of students strongly agree that the course has challenged them to achieve their best work |
Learning opportunities | |
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79% of students strongly agree that the course has provided them with opportunities to explore ideas or concepts in depth | |
71% of students strongly agree that the course has provided them with opportunities to bring information and ideas together from different topics | |
57% of students strongly agree that the course has provided them with opportunities to apply what they have learnt |
Assessment and feedback | |
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79% of students strongly agree that the criteria used in marking have been clear in advance | |
50% of students strongly agree that the marking and assessment has been fair | |
14% of students strongly agree that the teedback on their work has been timely | |
50% of students strongly agree that they have received helpful comments on my work |
Academic support | |
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79% of students strongly agree that they have been able to contact staff when they needed to | |
57% of students strongly agree that they have received sufficient advice and guidance in relation to their course | |
46% of students strongly agree that good advice was available when they needed to make study choices on their course |
Organisation and management | |
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36% of students strongly agree that the course is well organised and running smoothly | |
57% of students strongly agree that the timetable works efficiently for them | |
50% of students strongly agree that any changes in the course or teaching have been communicated effectively |
Learning resources | |
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77% of students strongly agree that the IT resources and facilities provided have supported their learning well | |
93% of students strongly agree that the library resources (e.g. books, online services and learning spaces) have supported their learning well | |
86% of students strongly agree that they have been able to 3ess course-specific resources (e.g. equipment, facilities, software, collections) when they needed to |
Learning community | |
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50% of students strongly agree that they feel part of a community of staff and students | |
71% of students strongly agree that they have had the right opportunities to work with other students as part of their course |
Student voice | |
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50% of students strongly agree that they have had the right opportunities to provide feedback on their course | |
29% of students strongly agree that staff value students’ views and opinions about the course | |
31% of students strongly agree that it is clear how students’ feedback on the course has been acted on | |
54% of students strongly agree that the students’ union (association or guild) effectively represents students’ academic interests |
University TEF Outcome

Statistics
Source: hesa.ac.uk
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UCAS Points48
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Employment Rate95%
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Average Graduate SalaryN/A