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Baking Science Technology (Management)

London South Bank University

  • September, 2020 Start Date

  • 2 years Duration

  • Full Time Study Mode

  • £9250.00 Course Fee

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Course 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  

Classroom

Southwark Campus

Full Time, 2 years

September, 2020

£9250.00

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...

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Student Satisfaction

Source: NSS

Overall student satisfaction
57%
of students were satisfied overall
The teaching on my course
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
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
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
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
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
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
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
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

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Statistics

Source: hesa.ac.uk

  • UCAS Points48

  • Employment Rate95%

  • Average Graduate SalaryN/A

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