In 1906, the governors of the Glasgow and West of Scotland Technical College, acting on a suggestion from the Master Bakers of Scotland, founded the Scottish School of Bakery. This innovative institution offered a diverse array of classes, encompassing bakery, breadmaking, and practical confectionery, as well as theoretical courses in physics, chemistry, and biology.
By the 1933-1934 academic session, the School had evolved into a well-equipped and thriving facility within the Royal Technical College, which would later become the University of Strathclyde. According to its prospectus from that period, the School’s facilities included two dedicated bakeries—one for breadmaking and another for confectionery—a specialised piping room, and a laboratory for "bakery technic." Students also benefited from access to the College’s chemical, physical, and bacteriological laboratories.
The featured photograph from the same session offers a fascinating glimpse into the confectionery day class. Taken in the piping room, it shows students practising their cake decoration skills under professional guidance. Dressed uniformly in white jackets, aprons, and caps, the students are equipped with an assortment of tools, including piping tubes, small knives, pocket scissors, earthenware basins, and wooden spatulas.
Students in breadmaking similarly adhered to strict standards, wearing white jackets, aprons, and caps and using essential tools like small palette knives, bone spatulas, and thermometers. These measures ensured both hygiene and precision in their craft.
Scottish School of Bakery students practising their breadmaking skills, 1933-1934. (ref: OP/4/147/4)
The School’s curriculum was comprehensive, with courses carefully designed to provide a thorough grounding in the art and science of baking and confectionery. For instance, Practical Confectionery Course I introduced students to a wide variety of techniques and recipes:
Pastes such as puff, short, and choux
Fillings including cheese, custard, and cream
Meringues of different textures
Sponge, almond, and macaroon goods
Various cakes, including Genoa, Madeira, and simnel
Icings like fondant and royal icing
Piping, petit-fours, jams, purées, gateaux, and more
Building on these fundamentals, Practical Confectionery Course II advanced to more intricate skills and creations:
Elaborate meringues and marzipan modeling
Sugar artistry and wedding cake piping
Desserts such as jellies, creams, and dessert ices
Specialty items like nougat and barley-sugar trifle
The Scottish School of Bakery not only educated aspiring bakers but also set high standards for the craft in Scotland. In 1956, it transitioned to become the Department of Food Science, reflecting its broadened focus.
Prospectuses of day classes at Glasgow and West of Scotland Technical College/Royal Technical College/Royal College of Science and Technology, 1899-1966 (ref: OE/10/2). Includes School of Bakery special prospectuses.
School of Bakery/Department of Food Science special prospectuses, 1950-1957 (ref: OE/10/3/6-8)
In 1906, the governors of the Glasgow and West of Scotland Technical College, acting on a suggestion from the Master Bakers of Scotland, founded the Scottish School of Bakery. This innovative institution offered a diverse array of classes, encompassing bakery, breadmaking, and practical confectionery, as well as theoretical courses in physics, chemistry, and biology.
By the 1933-1934 academic session, the School had evolved into a well-equipped and thriving facility within the Royal Technical College, which would later become the University of Strathclyde. According to its prospectus from that period, the School’s facilities included two dedicated bakeries—one for breadmaking and another for confectionery—a specialised piping room, and a laboratory for "bakery technic." Students also benefited from access to the College’s chemical, physical, and bacteriological laboratories.
The featured photograph from the same session offers a fascinating glimpse into the confectionery day class. Taken in the piping room, it shows students practising their cake decoration skills under professional guidance. Dressed uniformly in white jackets, aprons, and caps, the students are equipped with an assortment of tools, including piping tubes, small knives, pocket scissors, earthenware basins, and wooden spatulas.
Students in breadmaking similarly adhered to strict standards, wearing white jackets, aprons, and caps and using essential tools like small palette knives, bone spatulas, and thermometers. These measures ensured both hygiene and precision in their craft.
The School’s curriculum was comprehensive, with courses carefully designed to provide a thorough grounding in the art and science of baking and confectionery. For instance, Practical Confectionery Course I introduced students to a wide variety of techniques and recipes:
Building on these fundamentals, Practical Confectionery Course II advanced to more intricate skills and creations:
The Scottish School of Bakery not only educated aspiring bakers but also set high standards for the craft in Scotland. In 1956, it transitioned to become the Department of Food Science, reflecting its broadened focus.
Further information:
Photographs of School of Bakery staff and students, 1933-1934 (ref: OP/4/147)
Prospectuses of day classes at Glasgow and West of Scotland Technical College/Royal Technical College/Royal College of Science and Technology, 1899-1966 (ref: OE/10/2). Includes School of Bakery special prospectuses.
School of Bakery/Department of Food Science special prospectuses, 1950-1957 (ref: OE/10/3/6-8)
Bakery School Committee minutes, 1902-1947 (ref: OE/1/10)
Ian Terris papers: First year confectionery lecture notes, Scottish School of Bakery, 1948 (OM/466)