Baking Science and Technology (With Foundation Year)

About this course

Baking science and technology is a discipline that applies scientific knowledge to one of humanity's oldest food traditions. Bread, pastry, confectionery and other baked goods are produced at industrial scale and consumed daily by billions of people, yet the processes that make them work, the chemistry of gluten development, the physics of heat transfer, the microbiology of fermentation, the role of ingredients in creating structure and texture, remain genuinely complex. This degree gives you a rigorous scientific understanding of those processes alongside the practical skills to work effectively in the baking industry. At London South Bank University this four-year full-time programme begins with a built-in foundation year, which provides additional preparation for those who have not met the entry requirements for the three-year programme. Once you progress into the main degree, you wi

Where its graduates go

The 5 largest scored destinations, covering 80% of graduates; the headline also reflects the subject baseline.

• 55 / 100Administrative occupations · 10% of graduatescards →
• 48 / 100Business and public service associate professionals · 10% of graduatescards →
• 45 / 100Media Professionals · 10% of graduatescards →
• 40 / 100Science, engineering and technology associate professionals · 10% of graduatescards →
• 28 / 100Engineering professionals · 40% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).