Certificate Hospitality Centres

Code-1868 Advanced Diploma In Baking And Patisserie Arts

4 Subjects
22 Chapters
100 Lessons
300 Marks

LAPT — London Academy of Professional Training

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Total Marks300
Subjects4
Chapters22
Classes100

About This Certification

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

Course Curriculum

4 subjects • 22 chapters • 100 classes
01
Hygiene & Presentation
5 chapters • 70 marks
Hygiene & Presentation
Introduction to Hygiene Standards 4 classes
Importance of Hygiene in Baking
Overview of Food Safety Regulations
Personal Hygiene Practices
Sanitation Procedures for Baking Environments
Food Safety and Handling 4 classes
Understanding Cross-Contamination
Safe Food Storage Techniques
Temperature Control and Food Safety
Allergen Awareness and Management
Cleaning and Sanitation 4 classes
Cleaning vs. Sanitizing
Effective Cleaning Schedules
Use of Cleaning Agents in Baking
Cleaning Equipment and Utensils
Presentation Techniques 4 classes
Basics of Food Plating
Color Theory in Food Presentation
Garnishing Techniques
Using Tools for Effective Presentation
Professionalism in Baking 4 classes
Dress Code and Personal Presentation
Communication Skills in the Kitchen
Teamwork and Collaboration
Customer Interaction and Service Standards
02
Practical
6 chapters • 70 marks
Practical
Introduction to Baking Techniques 5 classes
Understanding Baking Fundamentals
Measuring Ingredients Accurately
Mixing Methods: Creaming, Folding, and More
Oven Types and Their Uses
Temperature Control in Baking
Bread Making Skills 5 classes
Basic Bread Dough Preparation
Kneading Techniques
Fermentation and Proofing
Shaping and Scoring Techniques
Baking and Storing Bread
Pastry Production 5 classes
Introduction to Pastry Types
Making Shortcrust Pastry
Puff Pastry Techniques
Choux Pastry Preparation
Decorating and Finishing Pastries
Cake Baking and Decorating 5 classes
Types of Cakes and Their Characteristics
Baking Techniques for Different Cakes
Basic Cake Decorating Skills
Fondant and Buttercream Techniques
Creating Themed Cake Designs
Confectionery and Chocolate Work 5 classes
Introduction to Confectionery
Sugar Work Techniques
Tempering Chocolate
Molding and Shaping Chocolate
Creating Chocolate Decorations
Plated Desserts 5 classes
Components of a Plated Dessert
Flavor Pairing and Composition
Techniques for Assembly and Presentation
Sauces and Coulis Preparation
Seasonal Dessert Innovations
03
Theory MCQ
6 chapters • 90 marks
Theory MCQ
Introduction to Baking Theory 5 classes
Fundamentals of Baking
Baking Ingredients and Their Functions
Baking Equipment and Tools
Basic Baking Techniques
Understanding Baking Terminology
Flour and Leavening Agents 5 classes
Types of Flour and Their Uses
Leavening Agents: Chemical vs. Biological
Understanding Gluten Formation
Role of Yeast in Baking
Baking Powder and Baking Soda Explained
Sugar and Sweeteners 5 classes
Types of Sugars and Their Properties
Role of Sugar in Baking
Alternative Sweeteners
Caramelization and Maillard Reaction
Sugar Substitutes in Baking
Fats and Oils in Baking 5 classes
Types of Fats and Their Functions
Butter vs. Margarine vs. Shortening
The Science of Fat in Baking
Using Oils in Baked Goods
Storage and Handling of Fats
Baking Methods and Techniques 5 classes
Mixing Methods: Creaming, Folding, and More
Baking Times and Temperatures
Understanding Oven Types and Their Effects
Troubleshooting Common Baking Issues
Presentation and Plating Techniques
Advanced Baking Concepts 5 classes
Fermentation and Proofing
Understanding Dough Consistency
Flavor Development in Baking
Baking Science: pH and Its Effects
Innovative Techniques in Modern Baking
04
VIVA
5 chapters • 70 marks
VIVA
Introduction to VIVA 4 classes
Understanding VIVA
Importance of VIVA in Baking and Patisserie
Overview of Assessment Criteria
Preparing for a VIVA Presentation
Techniques in Baking and Patisserie 4 classes
Fundamental Baking Techniques
Patisserie Techniques and Skills
Flavor Pairing and Composition
Presentation and Plating Techniques
Practical Applications 4 classes
Conducting Live Demonstrations
Hands-on Practice in Baking
Creating Signature Pastries
Evaluating and Critiquing Baked Goods
Communication and Presentation Skills 4 classes
Effective Communication in VIVA
Visual Aids and Their Usage
Engaging with the Audience
Handling Questions and Feedback
Assessment and Feedback 4 classes
Understanding the Assessment Process
Receiving and Implementing Feedback
Self-Assessment Techniques
Peer Review and Collaboration
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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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