COURSE CURRICULUM

The National Bakery School program at LSBU offers a structured three-year curriculum that develops both practical and theoretical expertise in bakery production, preparing students for successful careers in the baking industry. In Level 4, Year 1, students complete mandatory modules covering Baking Core Skills, Bread Production and Technology, Chocolate Production, Confectionery and Pastry Production, Applied and Sustainable Food Safety, and Applied Baking Chemistry. These modules provide a strong foundation in essential techniques, food safety, and the scientific principles behind baking. Level 5, Year 2, builds on this knowledge through six modules, including Advanced Bread Fermentation and Technology, Artisan Chocolate Production, Advanced Confectionery and Pastry Production, Baking Products Composition, Properties and Analysis, New Product Design and Development, and Entrepreneurial Mindset, Business Discovery and Development. This stage emphasizes advanced technical skills, product innovation, and the business aspects of baking, fostering creativity and commercial awareness. In Level 6, Year 3, students complete modules such as the Baking Innovation Project, The Science and Technology of Bread Fermentation, Creative and Innovative Patisserie Design, Applied Bakery Science, and Advanced Topics in Human Nutrition. These modules focus on research, innovation, and applied science, enabling students to tackle complex bakery challenges, develop new products, and understand nutrition in bakery production. Overall, the program combines practical experience, scientific knowledge, and industry insight, producing graduates equipped to excel in professional bakery roles and entrepreneurial ventures.