Advanced Baking Pastry and Technology

About this course

Baking is both a science and a craft, and advanced study of it encompasses the biochemistry of fermentation, the physics of gluten development and heat transfer, the chemistry of flavour formation, and the artisan skills of shaping, scoring, and finishing that transform good technique into distinguished bread and pastry. Understanding why doughs behave as they do, why laminates need precise temperature control, and why different flours produce different results is what separates the baker who can adapt and innovate from the one who simply follows recipes. At London South Bank University this two-year full-time Higher National Diploma programme is delivered in partnership with what is one of the oldest and most prestigious baking schools in the world, providing access to state-of-the-art baking facilities and teaching from experienced professional bakers. You will receive extensive train

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