LAPT
London Academy of Professional Training
Adv Diploma
Level 8
Executive
Food Industry
Code-001 Certificate In Basic Bakery
Elevate your baking career with core skills in technical execution and team management.
About This Certification
This certification provides essential knowledge and skills for practitioners in the baking and pastry arts industry. It is designed to enhance technical execution and foster effective resource management for career advancement.
Who Is It For
This certification is for aspiring and current baking professionals looking to strengthen their skills in technical baking execution and junior management roles within the food industry.
Prerequisites
Foundation level certificate or equivalent industry experience recommended
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Basic Decorating and Finishing Techniques
1. Foundations of Bakery Decoration and Finishing
6 classes
1.1 Introduction to Decorating Tools
1.2 Edible Materials Overview
1.3 Colour Theory Principles
1.4 Food Hygiene in Decoration
1.5 Surface Preparation Techniques
1.6 Quality Standards in Decoration
2. Core Decorating Techniques for Bakery Products
7 classes
2.1 Fundamentals of Piping Techniques
2.2 Practical Piping Application
2.3 Fondant Techniques
2.4 Glazing Methods
2.5 Run-out and Flat Icing
2.6 Identifying Decorative Defects
2.7 Presentation Standards
3. Creative Finishing and Applied Decoration for Professional Contexts
7 classes
3.1 Seasonal and Themed Planning
3.2 Layering Techniques
3.3 Bespoke Finishing
3.4 Trend Analysis in Decoration
3.5 Quality Evaluation Frameworks
3.6 Brand and Client Alignment
3.7 Creative Decoration Assessment
2
Bread and Dough Production
1. Fundamentals of Dough Science and Ingredient Function
6 classes
1.1 Introduction to Dough Science
1.2 Yeast and Fermentation Processes
1.3 Water and Hydration in Dough
1.4 Role of Salt, Fats, and Sugars in Dough
1.5 Flour Classification and Milling Grades
1.6 Ingredient Traceability and Supplier Governance
2. Dough Processing Techniques and Production Methods
6 classes
2.1 The Chorleywood Bread Process
2.2 Bulk Fermentation Techniques
2.3 Mechanical Mixing Methods
2.4 Dough Dividing and Moulding Techniques
2.5 Proving and Retarding Management
2.6 Production Scheduling and Throughput Optimisation
3. Baking, Quality Evaluation, and Advanced Bread Production Strategy
6 classes
3.1 Introduction to Oven Dynamics
3.2 Maillard Reaction and Caramelisation
3.3 Advanced Bread Quality Evaluation
3.4 Speciality and Heritage Grain Breads
3.5 Functional and Fortified Breads Development
3.6 Implementing Quality Governance Systems
3
Baking Ingredients and Their Functions
1. Core Baking Ingredients: Properties and Roles
4 classes
1.1 Flour Classification and Fat Functionality in Professional Baking
1.2 Sugars, Water, Salt, Eggs, and Dairy: Functional Roles in Baking Systems
1.3 Ingredient Interaction Workshop: Formulation Analysis and Functional Decision-Making
1.4 Core Ingredients Knowledge Assessment
2. Leavening Agents and Dough Development Science
4 classes
2.1 Yeast Biology, Chemical Leavening, and Mechanical Aeration Principles
2.2 Gluten Development, Dough Rheology, and Fermentation Control in Practice
2.3 Advanced Fermentation Systems and Pre-Ferment Strategy for Enterprise Baking
2.4 Leavening and Dough Development Practical Assessment
3. Functional Additives, Improvers, and Ingredient Interactions
4 classes
3.1 Bread Improvers, Enzyme Technology, and Emulsifier Science in Modern Baking
3.2 Allergen Management, Clean Label Strategy, and Speciality Ingredient Innovation
3.3 Sustainable Ingredient Sourcing and Supply Chain Transparency in Executive Bakery Leadership
3.4 Functional Additives and Ingredient Strategy Case Study Assessment
4
Bakery Fundamentals and Food Safety
1. Overview of Bakery Fundamentals
4 classes
1.1 Introduction to Bakery History and Techniques
1.2 Essential Bakery Equipment and Their Uses
1.3 Bakery Products and Industry Standards
1.4 Quiz on Bakery Fundamentals
2. Food Safety Standards in Baking
4 classes
2.1 Core Concepts of Food Safety Regulations
2.2 Hygiene Practices and HACCP in Bakeries
2.3 Risk Management and Audit Procedures
2.4 Assignment on Food Safety Applications
3. Advanced Bakery Operations and Safety Management
4 classes
3.1 Strategic Planning in Bakery Operations
3.2 Advanced Food Safety Systems and Sustainability
3.3 Innovations in Food Safety Protocols
3.4 Case Study on Safety Management Leadership
5
Basic Decorating and Finishing Techniques
1. Foundations of Basic Decorating Techniques
6 classes
1.1 Introduction to Decorating Tools and Materials
1.2 Basic Frosting and Icing Types
1.3 Color Theory in Bakery Decoration
1.4 Application Techniques for Basic Embellishments
1.5 Health and Safety in Bakery Decoration
1.6 Practical Assessment: Foundations of Basic Decorating Techniques
2. Intermediate Finishing Techniques
6 classes
2.1 Intermediate Piping and Pattern Techniques
2.2 Layering Components in Decorations
2.3 Flavor and Texture Considerations in Decorating
2.4 Quality Control in Finishing
2.5 CBA Standards for Intermediate Finishing
2.6 Assignment: Intermediate Finishing Techniques
3. Advanced Decorative Applications in Professional Baking
6 classes
3.1 Advanced Cake Decorating Designs
3.2 Innovative Use of Decorating Tools
3.3 Cultural Influences in Decoration
3.4 Leadership in Creative Bakery Projects
3.5 Trends in Global Bakery Decoration
3.6 Presentation: Advanced Decorative Applications
6
Food Hygiene, Sanitation, and Storage
1. Fundamentals of Food Hygiene and Sanitation in Baking
2. Advanced Sanitation Techniques and Compliance
3. Strategic Storage and Food Safety in Bakery Operations
7
Cakes, Muffins, and Basic Confectionery
1. Fundamentals of Cakes and Muffins
2. Advanced Confectionery Techniques
3. Strategic Confectionery Product Development
8
Pastry and Dough Preparation
1. Fundamentals of Dough Preparation
2. Advanced Pastry Techniques
3. Strategic Pastry and Dough Application
9
Bread Making Fundamentals
1. Fundamentals of Bread Ingredients
2. Basic Bread Dough Techniques
3. Bread Baking and Quality Assessment
10
Bakery Equipment and Workplace Safety
1. Understanding Bakery Equipment
2. Safety Protocols in Bakery Operations
3. Advanced Equipment Integration and Safety Management
11
Introduction to Bakery Science and Ingredients
1. Fundamentals of Bakery Science
2. Ingredients: Properties and Selection
3. Advanced Applications of Bakery Ingredients
12
Certificate in Basic Bakery
1. Introduction to Basic Bakery Practices
2. Bakery Ingredients and Their Functions
3. Fundamentals of Dough and Batters
4. Bakery Product Development and Design
5. Quality Assurance and Standards in Baking
6. Advanced Baking Techniques and Innovations
7. Strategic Management in the Bakery Industry
Assessment Breakdown
50%
Theory
35%
Practical
15%
Project
Passing Mark: 300 / 500 (60%)
Methods: Written Examination, Practical Assessment, Project Work
Grading Scheme
| Grade | Min % | Classification |
|---|---|---|
| A+ | ≥ 90% | Outstanding |
| A | ≥ 80% | Excellent |
| B | ≥ 70% | Good |
| C | ≥ 60% | Satisfactory |
| F | ≥ 0% | Fail |
Skills You Will Gain
Technical baking techniques
Pastry production management
Budget oversight up to £30K
Team scheduling and coordination
Regulatory compliance adherence
Ingredient resource management
Career Prospects
Junior Pastry Chef
Bakery Supervisor
Production Baker
Bakery Manager
Industry Recognition
- American Culinary Federation
- The Bread Bakers Guild of America
- World Association of Chefs' Societies
How to Enrol
Website: lapt.org
Email: info@lapt.org
Phone: +44 7513 283044
Address: 85 Great Portland Street, W1W 7LT, United Kingdom
Hours: Monday – Friday, 9AM – 5PM