Certificate Hospitality Centres

Code-1451 Diploma of Bakery Production

3 Subjects

17 Chapters

74 Lessons

450 Marks

LAPT — London Academy of Professional Training

Code-1451 Diploma of Bakery Production

450 total marks
Hospitality Centres

Enquire Now View Brochure Download PDF

Total Marks450

Subjects3

Chapters17

Classes74

About This Certification

A professional certification programme delivered through LAPT-accredited centres worldwide.

Course Curriculum

3 subjects • 17 chapters • 74 classes

01

Practical

6 chapters • 150 marks

Introduction to Bakery Production 5 classes

Overview of Bakery Industry

Basic Baking Terminology

Understanding Ingredients

Baking Equipment and Tools

Safety and Hygiene Practices

Breads and Rolls 5 classes

Types of Breads

Kneading and Mixing Techniques

Fermentation and Proofing

Shaping and Baking Breads

Roll Production Techniques

Pastry and Doughs 5 classes

Introduction to Pastry Types

Making Shortcrust Pastry

Puff Pastry Techniques

Choux Pastry Production

Filling and Baking Pastries

Cakes and Muffins 5 classes

Types of Cakes

Mixing Methods for Cakes

Baking and Cooling Cakes

Muffin Production Techniques

Decoration and Finishing Techniques

Cookies and Biscuits 5 classes

Types of Cookies

Mixing and Shaping Cookies

Baking Techniques for Cookies

Storing and Packaging Cookies

Innovative Cookie Recipes

Advanced Baking Techniques 5 classes

Sourdough Bread Production

Artisan Breads

Gluten-Free Baking

Fermented Dough Techniques

Creative Flavor Combinations

02

Theory

6 chapters • 150 marks

Introduction to Bakery Theory 4 classes

Overview of Bakery Production

Importance of Theory in Baking

Basic Terminology in Bakery

Understanding Ingredients and Their Functions

Flour and Dough Science 4 classes

Types of Flour and Their Properties

Gluten Development and Its Role

Dough Mixing Techniques

Fermentation and Proofing Processes

Leavening Agents 4 classes

Chemical Leavening Agents

Biological Leavening Agents

Physical Leavening Techniques

Choosing the Right Leavening Agent for Products

Baking Process and Heat Transfer 4 classes

Understanding Baking as a Science

Heat Transfer Methods in Baking

Baking Equipment and Their Functions

Monitoring Temperature and Time

Food Safety and Hygiene in Bakery 4 classes

Importance of Food Safety in Baking

Personal Hygiene Practices

Sanitation Procedures in the Bakery

Understanding Foodborne Illnesses

Quality Control in Bakery Production 4 classes

Standards of Quality in Bakery Products

Sensory Evaluation Techniques

Common Defects in Bakery Products

Implementing Quality Control Measures

03

Viva

5 chapters • 150 marks

Introduction to Viva 4 classes

Understanding the Viva Process

Importance of Viva in Bakery Production

Types of Vivas

Preparing for Your Viva

Bakery Production Fundamentals 4 classes

Overview of Bakery Ingredients

Baking Techniques and Methods

Quality Control in Bakery Production

Health and Safety Standards

Presentation Skills for Viva 4 classes

Effective Communication Techniques

Visual Aids and Their Usage

Body Language and Confidence

Handling Questions and Feedback

Assessment and Evaluation 4 classes

Understanding Assessment Criteria

Self-Evaluation Techniques

Peer Review Process

Receiving and Implementing Feedback

Practical Application 4 classes

Conducting Mock Vivas

Real-life Case Studies in Bakery Production

Collaborative Group Presentations

Reflective Practices Post-Viva

Code-1451 Diploma of Bakery Production

450 total marks
Hospitality Centres

Enquire Now View Brochure Download PDF

Enrol through an accredited centre

This certification is delivered by LAPT-accredited centres worldwide. Get certified with full study materials, LMS access and a recognised credential.

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