Undergraduate Certificate in Bakery Science and Technology

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The Undergraduate Certificate in Bakery Science and Technology is a comprehensive program designed to equip learners with essential skills for a successful career in the baking industry. This course focuses on the scientific principles behind baking, including ingredient functionality, processing technology, and product development.

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About this course

It is crucial for those interested in product innovation, quality assurance, and manufacturing management in the bakery sector. With the increasing demand for high-quality bakery products and the growth of the global bakery market, there is a high need for skilled professionals who understand the science and technology of baking. This certificate course provides learners with the knowledge and skills to meet this industry demand and excel in their careers. Learners will gain a strong foundation in bakery science, enabling them to develop new products, improve production efficiency, and ensure product safety and quality. By completing this course, learners will be equipped with the essential skills needed for career advancement in the bakery industry, including critical thinking, problem-solving, and communication. They will also have the opportunity to network with industry professionals and gain real-world experience through internships and other experiential learning opportunities.

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Course Details


• Baking Principles and Processes
• Ingredient Functionality in Bakery Products
• Breadmaking Technology and Science
• Pastry and Cake Production Techniques
• Food Safety and Sanitation in Bakery Operations
• Quality Assurance and HACCP in Bakery Production
• Bakery Equipment and Facility Design
• Product Development and Commercialization in Bakery Science
• Costing and Financial Management for Bakery Businesses
• Sensory Evaluation and Consumer Preference in Bakery Products
Note: These units aim to provide a comprehensive understanding of the scientific, technical, and business aspects of bakery production. The focus is on developing skills in baking technology, food safety, product development, and business management to prepare students for careers in the bakery industry.

Career Path

Entry Requirements

  • Basic understanding of the subject matter
  • Proficiency in English language
  • Computer and internet access
  • Basic computer skills
  • Dedication to complete the course

No prior formal qualifications required. Course designed for accessibility.

Course Status

This course provides practical knowledge and skills for professional development. It is:

  • Not accredited by a recognized body
  • Not regulated by an authorized institution
  • Complementary to formal qualifications

You'll receive a certificate of completion upon successfully finishing the course.

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Sample Certificate Background
UNDERGRADUATE CERTIFICATE IN BAKERY SCIENCE AND TECHNOLOGY
is awarded to
Learner Name
who has completed a programme at
London School of International Business (LSIB)
Awarded on
05 May 2025
Blockchain Id: s-1-a-2-m-3-p-4-l-5-e
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