Certificate Hospitality Centres

Code-1056 Advanced Diploma in Baking and Patisserie Arts

4 Subjects
22 Chapters
93 Lessons
300 Marks

LAPT — London Academy of Professional Training

Code-1056 Advanced Diploma in Baking and Patisserie Arts
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Total Marks300
Subjects4
Chapters22
Classes93

About This Certification

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

Course Curriculum

4 subjects • 22 chapters • 93 classes
01
Hygiene & Presentation
6 chapters • 70 marks
Introduction to Hygiene 4 classes
Importance of Hygiene in Baking
Types of Contaminants
Personal Hygiene Standards
Food Safety Regulations
Food Handling Practices 4 classes
Proper Food Storage Techniques
Cross-Contamination Prevention
Safe Thawing and Cooking Methods
Use of Gloves and Utensils
Sanitation Procedures 4 classes
Cleaning vs. Sanitizing
Effective Cleaning Agents
Routine Cleaning Schedules
Equipment and Utensil Sanitation
Presentation Techniques 4 classes
Basic Plating Principles
Garnishing Techniques
Color and Texture Balance
Using Edible Decorations
Professional Presentation Standards 4 classes
Understanding Customer Expectations
Creating a Signature Style
Photography and Food Styling Basics
Packaging and Delivery Presentation
Final Assessment and Review 4 classes
Hygiene and Safety Quiz
Practical Presentation Assessment
Peer Review Sessions
Feedback and Improvement Strategies
02
Practical
5 chapters • 70 marks
Advanced Diploma in Baking and Patisserie Arts
Introduction to Baking Techniques 5 classes
Understanding Baking Basics
Measuring Ingredients Accurately
Mixing Methods: Creaming, Folding, and Whipping
Temperature Control in Baking
Common Baking Failures and Solutions
Bread Making Fundamentals 5 classes
Types of Bread and Their Characteristics
Kneading Techniques
Fermentation and Proofing
Shaping and Scoring Bread
Baking and Cooling Techniques
Pastry Preparation 5 classes
Introduction to Pastry Doughs
Making Shortcrust Pastry
Preparing Puff Pastry
Choux Pastry Techniques
Finishing and Glazing Pastries
Cake Decoration and Presentation 5 classes
Basic Cake Baking Techniques
Frosting and Icing Methods
Fondant Application and Techniques
Creating Cake Decorations
Plating and Presentation Skills
Dessert Plating and Styling 5 classes
Understanding Dessert Components
Flavor Pairing and Balance
Techniques for Plating Desserts
Use of Sauces and Garnishes
Creating a Dessert Menu
03
Theory MCQ
6 chapters • 90 marks
Introduction to Baking Theory 4 classes
History of Baking
Basic Baking Terminology
Understanding Ingredients
The Science of Baking
Flour and Leavening Agents 4 classes
Types of Flour and Their Uses
Leavening Agents Overview
Chemical vs. Biological Leavening
Impact of Leavening on Texture
Baking Techniques 4 classes
Mixing Methods
Kneading and Gluten Development
Shaping and Proofing
Baking and Cooling Processes
Patisserie Fundamentals 4 classes
Introduction to Patisserie
Pastry Types and Techniques
Creams and Fillings
Presentation and Plating
Flavor Profiles and Pairings 4 classes
Understanding Flavor Components
Herbs and Spices in Baking
Fruit and Chocolate Pairings
Balancing Sweetness and Acidity
Food Safety and Hygiene 4 classes
Importance of Food Safety
Personal Hygiene in the Kitchen
Cross-Contamination Prevention
Storage and Shelf Life of Ingredients
04
VIVA
5 chapters • 70 marks
Advanced Diploma in Baking and Patisserie Arts
Introduction to VIVA 4 classes
Understanding VIVA and Its Importance
Overview of Assessment Criteria
Preparing for VIVA Presentations
Effective Communication Skills
Baking Techniques 4 classes
Artisan Bread Making Techniques
Pastry Dough Fundamentals
Cake Baking Essentials
Advanced Decorating Techniques
Patisserie Skills 4 classes
Classic French Pastries
Modern Dessert Trends
Chocolate Tempering and Confectionery
Plating and Presentation Skills
Food Safety and Hygiene 4 classes
Understanding Food Safety Regulations
Personal Hygiene in the Kitchen
Cross-Contamination Prevention
Proper Storage Techniques
Business Skills for Bakers 4 classes
Costing and Pricing Strategies
Marketing Your Bakery
Customer Service Excellence
Managing a Baking Business
Code-1056 Advanced Diploma in Baking and Patisserie Arts
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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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