Certificate in Baking & Pastry Arts — Certification Brochure

LAPT

London Academy of Professional Training

Certificate

Certificate in Baking & Pastry Arts

Foundation Level

REF: FD-PPB-F • Culinary Centres • Pastry, Patisserie & Bakery

6Subjects	24Chapters	120Classes	440Total Marks	60%Pass Mark	LifetimeValidity

At a Glance

Reference	FD-PPB-F
Award	Certificate
Assessment	440 marks — 264 to pass (60%)
Prerequisites	None
Validity	Lifetime
Awarding Body	LAPT — London Academy of Professional Training

Curriculum

Introduction to Baking

4 chapters · 20 classes 90 marks

• 1 Fundamentals of Baking Ingredients and Tools — 5 classes

› 1.1 Identifying and Understanding Basic Baking Ingredients

› 1.2 Exploring the Properties of Flour and Leavening Agents

› 1.3 Evaluating the Role of Fats and Liquids in Baking

› 1.4 Analyzing the Functions of Sweeteners and Flavorings

› 1.5 Familiarizing with Essential Baking Tools and Their Uses

• 2 Basic Techniques in Mixing and Dough Preparation — 5 classes

› 2.1 Understanding the Basics of Mixing Ingredients

› 2.2 Exploring Different Mixing Methods

› 2.3 Mastering Dough Types and Their Characteristics

› 2.4 Practicing Techniques for Kneading Dough

› 2.5 Applying Techniques to Create Perfect Dough Consistency

• 3 Exploring Baking Methods and Temperature Control — 5 classes

› 3.1 Understanding Baking Methods: Introduction to Mixing Techniques

› 3.2 Exploring Temperature Control: Importance and Impact on Baking

› 3.3 Mastery of Baking Methods: Practice and Application in Diverse Recipes

› 3.4 Implementing Precise Temperature Controls: Tools and Techniques

› 3.5 Evaluating Baking Outcomes: Analyzing Results of Method and Temperature Use

• 4 Introduction to Classic Pastry and Bread Recipes — 5 classes

› 4.1 Exploring the Basics of Classic Pastry Ingredients

› 4.2 Understanding Bread Making Fundamentals

› 4.3 Techniques for Perfect Pastry Dough

› 4.4 Mastering Yeast and Fermentation in Bread

› 4.5 Creating and Shaping Signature Pastries

Pastry Fundamentals

4 chapters · 20 classes 90 marks

• 1 Understanding Pastry Ingredients and Their Functions — 5 classes

› 1.1 Exploring Key Pastry Ingredients

› 1.2 Investigating the Role of Flour in Pastry

› 1.3 Understanding Fats and Their Functions

› 1.4 Examining Sugars and Sweeteners in Pastry

› 1.5 Applying Leavening Agents for Perfect Pastries

• 2 Techniques for Mixing and Preparing Pastry Dough — 5 classes

› 2.1 Understanding Ingredients and Their Functions in Pastry Dough

› 2.2 Mastering the Art of Cutting Butter into Flour

› 2.3 Exploring the Creaming Method for Dough Preparation

› 2.4 Learning the Rubbing-In Technique for Shortcrust Pastry

› 2.5 Practicing Dough Resting and Folding Techniques

• 3 Fundamentals of Shaping and Baking Pastry — 5 classes

› 3.1 Understanding Pastry Dough Types

› 3.2 Techniques for Shaping Pastry

› 3.3 Mastering Rolled Pastry Crusts

› 3.4 Managing Temperature and Texture

› 3.5 Perfecting Baking Times and Techniques

• 4 Decorating and Presenting Finished Pastries — 5 classes

› 4.1 Understanding the Principles of Pastry Decoration

› 4.2 Exploring Essential Decorating Tools and Equipment

› 4.3 Mastering Basic Piping Techniques

› 4.4 Designing Elegant Garnishes and Embellishments

› 4.5 Perfecting the Art of Pastry Presentation

Bread and Dough Techniques

4 chapters · 20 classes 65 marks

• 1 Understanding Flour and Its Role in Bread Making — 5 classes

› 1.1 Exploring Flour Varieties and Their Characteristics

› 1.2 Analyzing the Protein Content in Different Flours

› 1.3 Investigating the Role of Gluten in Bread Structure

› 1.4 Understanding the Impact of Flour's Starch Content

› 1.5 Applying Flour Selection to Bread Making Techniques

• 2 The Science of Dough Development — 5 classes

› 2.1 Understanding Dough Ingredients and Their Functions

› 2.2 Exploring Gluten Formation and Its Role in Dough Structure

› 2.3 Investigating the Effects of Hydration on Dough Consistency

› 2.4 Analyzing the Kneading Process and Gluten Development

› 2.5 Applying Fermentation Techniques to Optimize Dough Growth

• 3 Fermentation and Proofing Techniques — 5 classes

› 3.1 Understanding the Science of Fermentation

› 3.2 Exploring Yeast Types and Their Functions

› 3.3 Mastering Dough Mixing and Hydration

› 3.4 Controlling Temperature for Optimal Fermentation

› 3.5 Identifying Signs of Proper Dough Proofing

• 4 Baking Methods and Final Product Assessment — 5 classes

› 4.1 Understanding Baking Methods: An Introduction to Techniques

› 4.2 Analyzing Ingredients: How They Affect Baking Outcomes

› 4.3 Exploring Kneading and Shaping: Techniques for Perfect Dough

› 4.4 Conducting Baking Tests: Evaluating Oven Performance and Results

› 4.5 Assessing Final Products: Criteria for Quality Bread and Pastry

Cake Making and Decoration

4 chapters · 20 classes 65 marks

• 1 Fundamentals of Cake Ingredients and Mixing Techniques — 5 classes

› 1.1 Understanding Essential Cake Ingredients and Their Roles

› 1.2 Mastering Dry and Liquid Ingredient Measurements

› 1.3 Exploring the Science of Leavening Agents and Flavoring

› 1.4 Demonstrating Basic Cake Mixing Techniques

› 1.5 Comparing Folding, Beating, and Creaming Methods

• 2 Mastering Cake Baking and Troubleshooting — 5 classes

› 2.1 Understanding Cake Ingredients and Their Functions

› 2.2 Executing Precise Measurements and Mixing Techniques

› 2.3 Perfecting Baking Times and Temperature Control

› 2.4 Identifying and Solving Common Cake Baking Issues

› 2.5 Applying Fundamentals of Basic Cake Decoration

• 3 Introduction to Cake Decoration Tools and Techniques — 5 classes

› 3.1 Discovering Essential Cake Decoration Tools

› 3.2 Understanding the Functions of Core Decorating Equipment

› 3.3 Mastering Basic Icing Techniques

› 3.4 Exploring Piping Methods and Patterns

› 3.5 Applying Fondant: Techniques and Tips

• 4 Advanced Decoration Skills and Presentation — 5 classes

› 4.1 Mastering Fondant Techniques: Rolling, Draping, and Smoothing

› 4.2 Creating Intricate Sugar Flowers: Tools and Techniques

› 4.3 Piping Perfection: Advanced Borders and Lettering Skills

› 4.4 Airbrushing Artistry: Adding Depth and Color to Cakes

› 4.5 Designing Show-Stopping Cake Displays: Tips for Visual Impact

Kitchen Safety and Hygiene

4 chapters · 20 classes 65 marks

• 1 Understanding Food Safety Regulations — 5 classes

› 1.1 Exploring UK Food Safety Legislation Essentials

› 1.2 Identifying Common Foodborne Hazards and Risks

› 1.3 Practicing Personal Hygiene Standards in the Kitchen

› 1.4 Implementing Proper Food Handling Techniques

› 1.5 Evaluating Kitchen Cleanliness and Sanitation Practices

• 2 Personal Hygiene Practices for Bakers — 5 classes

› 2.1 Understanding the Importance of Personal Hygiene in Baking

› 2.2 Implementing Proper Handwashing Techniques

› 2.3 Maintaining Clean and Safe Work Attire

› 2.4 Managing Hair and Nails for Kitchen Safety

› 2.5 Ensuring Effective Personal Hygiene Practices in the Baking Environment

• 3 Equipment Sanitization and Maintenance — 5 classes

› 3.1 Understanding the Importance of Equipment Hygiene

› 3.2 Identifying Common Kitchen Equipment and Their Sanitization Requirements

› 3.3 Demonstrating Effective Techniques for Cleaning Various Kitchen Tools

› 3.4 Establishing Routine Maintenance Practices for Kitchen Equipment

› 3.5 Implementing a Sanitization Checklist for Daily Use

• 4 Safe Food Handling and Storage Techniques — 5 classes

› 4.1 Understanding Foodborne Illness Risks

› 4.2 Mastering Handwashing Techniques for Food Safety

› 4.3 Implementing Cross-Contamination Prevention Strategies

› 4.4 Applying Correct Food Storage Temperatures

› 4.5 Practicing Safe Food Thawing Methods

Portfolio Development

4 chapters · 20 classes 65 marks

• 1 Chapter 1 — Understanding the Elements of Pastry & Baking Artistry — 5 classes

› 1.1 Exploring the Fundamentals of Pastry Ingredients

› 1.2 Identifying Essential Baking Techniques

› 1.3 Analyzing Flavor Profiles in Pastry Arts

› 1.4 Understanding the Science Behind Baking

› 1.5 Applying Artistic Presentation to Pastry Creations

• 2 Chapter 2 — Developing Signature Techniques and Styles — 5 classes

› 2.1 Identifying Your Unique Baking Aesthetic

› 2.2 Exploring Influential Pastry Art Techniques

› 2.3 Experimenting with Flavor Profiles

› 2.4 Integrating Textures into Pastry Designs

› 2.5 Refining and Presenting Your Signature Style

• 3 Chapter 3 — Crafting Professional Presentations and Platters — 5 classes

› 3.1 Understanding the Fundamentals of Presentation and Plating

› 3.2 Selecting and Arranging Ingredients for Visual Appeal

› 3.3 Techniques for Enhancing Texture and Color on Platters

› 3.4 Creating Balanced Compositions with Portioning Strategies

› 3.5 Applying Principles of Design to Baking and Pastry Arrangements

• 4 Chapter 4 — Building a Culinary Portfolio and Presenting Work — 5 classes

› 4.1 Understanding the Purpose of a Culinary Portfolio

› 4.2 Selecting and Organizing Your Best Work

› 4.3 Crafting a Compelling Narrative for Your Portfolio

› 4.4 Designing a Visually Engaging Portfolio Layout

› 4.5 Presenting and Discussing Your Portfolio with Confidence

LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom
info@lapt.org • +44 7513 283044 • lapt.org

UKPRN 10067351 • Company 4984798
Curriculum current at the date of issue.