London South Bank University

Course Introduction

Students on this programme learn how to apply business knowledge to starting up their own operations, running a small business or working in an international food company.

Course Modules

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; Methodology and statistics; Product design, development, packaging, labelling and plant layout; Business leadership; Financial management and organisation.

Start Date:

09/2019

Duration & Attendance Qualification Tuition fees Fee type
2 years
Full Time
Foundation Degree in Science - FdSc £9,250 Home Fees