STORY: The National Bakery School's new curriculum

The National Bakery School has a new curriculum, starting in September 2021.

The National Bakery School (based in Southwark, London) offers a range of technical bakery courses designed to provide you with the skills and practical experience needed to reach your career goals.

There are three levels of study available, providing you with the flexibility to study the qualification that will suit your desired route into employment in the baking industry.

This flexibility will allow you to choose the best course for your current goals, but also gives you the opportunity to return to your studies and gain further qualifications when the time is right for you.

Course Duration Employability outcomes
CertHE Baking and Pastry Technology (Level 4) 1 year Achieving this qualification could lead to one of the following roles: Baker/ Baker and Pastry Sous Chef/ Patissier/ Chocolatier/ Cake Decorator/ Artisan Baker/ Bakery Entrepreneur/ Bakery Production Operative
DipHE Advanced Baking and Pastry (Level 5) 2 years Assistant Manager/Supervisor level - providing you with the skills and experience to secure roles such as Assistant Bakery Manager, Assistant Food Technologist or Assistant Production Manager. There is also scope to develop within roles of NPD/ Ingredient Technologist/ or support research.
BSc (Hons) Baking Science and Technology (Level 6) 3 years Management level - the inclusion of more scientific informed research coupled with analytical thinking, problem solving and project management, will prepare students for jobs in management roles. This could include Production Manager/ Technical Manager/ Quality Assurance Manager/ Bakery Manager.

Baking is a highly technical skill and a qualification in this field will make you an attractive prospect to employers. Its courses will help you to enter the profession, teaching you the commercial and technological aspects of the baking profession.

The first year of study will enable you to acquire the skills required by employers in the Baking and Food Manufacturing industries, across a range of areas including chocolate, bread and pastry production, as well as food safety and baking chemistry. The second year of the course will build on advancing your knowledge of these technical elements whilst introducing new product development and optional modules in business management and human nutrition. The final year is designed to develop your acquired baking skills in project-based modules alongside advanced modules in topics such as innovation, business strategy and applied bakery science.

You will have the opportunity benefit from a range of opportunities, such as guest lecturers, industrial visits, field trips, placements, knowledge transfer activities and our pre-existing strong links with the Institute of Food Science and Technology and the baking industry.

The curriculum has been designed in collaboration with industry experts to ensure that the skills, knowledge and experience you gain, will translate into the baking sector. On successful completion of the BSc degree, you will be in a position to effectively influence and drive the food manufacturing sector forward to deliver on the needs for future generations. For those looking to do this by launching their own business, LSBU has a dedicated Enterprise team who offer free activities, events and programmes to support students and graduates into self-employment.

It offers the opportunity for all undergraduate Home/EU students to undertake a work placement, internship or work experience while studying a full-time course starting in September 2021.

For more information visit www.lsbu.ac.uk