MA in Bakery Science and Production
Course Overview
The MA in Bakery Science and Production at LSCAHM is a UK Level 7 postgraduate award running one year full-time or two years part-time on-campus, online and by distance learning. The curriculum is aligned with UK bakery practice standards recognised by the Craft Guild of Chefs, the UK Bakers Federation and the wider Institute of Hospitality craft community, and treats dough chemistry, ferment control and industrial production as one applied discipline. It is written for senior bakers, patissiers and product developers.
By graduation you are directing product development from ingredient specification to finished shelf life, running production trials against clear cost and yield targets, and defending a research-informed capstone in artisan or industrial bakery to a panel of practising bakery directors.
Key Features
- Practical laboratories in dough rheology, ferment control and finished-goods evaluation.
- Curriculum aligned with UK Bakers Federation practice and Craft Guild of Chefs pastry pathways.
- Sponsor briefs from London bakeries, hotel patisserie teams and industrial ingredient suppliers.
- Dissertation supervised by a practising bakery director or head of product.
- Central London teaching kitchen access with online seminar mirror.
- Named programme-tutor support across on-campus, online and distance modes.
What You Will Learn
- Design formulas for bread, viennoiserie, patisserie and gluten-free ranges.
- Manage sourdough and pre-ferment programmes across multi-site operations.
- Evaluate ovens, mixers and provers for capacity and product fit.
- Cost recipes against ingredient volatility and finished-goods margin targets.
- Run quality-control panels using sensory and instrumental methods.
- Extend product shelf life through formulation and packaging choices.
- Author production standard operating procedures for factory teams.
- Present a research-informed capstone to a bakery director panel.
Who This Course Is For
- Head bakers and patissiers moving into product development or production management.
- Bakery owners planning wholesale, retail or contract-manufacturing growth.
- Food scientists specialising in cereal, ferment and finished-goods work.
- International bakery professionals consolidating UK senior-practice credentials.
Career Pathways
- Head of Bakery Product Development
- Chef Patissier
- Culinary Development Chef
- R&D Chef (bakery and viennoiserie)
- Production Manager (Bakery)
- Culinary Entrepreneur
- Culinary Educator (bakery specialism)
The LSCAHM careers service runs at least one industry-careers day each academic year connecting bakery Master's students with London bakeries, hotel patisserie teams, ingredient suppliers and food-manufacturing recruiters.
Entry Requirements
- A UK Bachelor's degree (2:2 or above) or equivalent international qualification in a food, science or culinary discipline.
- IELTS 6.5 overall (no band below 6.0) for non-native English speakers.
- Applicants without a Bachelor's degree but with 5+ years of senior bakery, patisserie or food-manufacturing experience are considered on portfolio.
- One academic and one professional reference.
- A 500-word research proposal or professional practice statement in a bakery-related area.
Why Study at LSCAHM
The London School of Culinary Arts and Hospitality Management sits within Harold International College of London and teaches craft-led disciplines in small tutor-visible cohorts. LSCAHM reads culinary arts, hospitality management, tourism, events and food business as interlocking disciplines because a loaf sold in a bakery is also a hospitality moment and a food-business decision.
Central London places artisan bakeries, hotel patisserie teams and the Craft Guild of Chefs within a short tube ride of every classroom, which sharpens every research question.
Apply for MA in Bakery Science and Production
The MA in Bakery Science and Production carries limited places to keep laboratory work at credible density. Enrol on an LSCAHM Master's programme where dissertation, capstone or sponsor project are supervised by practising chefs, hoteliers, event directors and industry executives. Enrol Now.
