Code-1180 Advanced Diploma in Baking and Patisserie Arts

About This Certification

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

Course Curriculum

3 subjects • 17 chapters • 74 classes

LAPT Final Exam

6 chapters • 100 marks

Chapter 1: Introduction to LAPT 4 classes

Overview of the LAPT Final Exam

Understanding Exam Format and Structure

Assessment Criteria and Grading

Tips for Success in LAPT

Chapter 2: Baking Fundamentals 4 classes

Key Ingredients in Baking

Baking Techniques and Methods

Understanding Leavening Agents

Importance of Temperature in Baking

Chapter 3: Patisserie Techniques 4 classes

Classic Pastry Preparations

Creating Tarts and Pies

Techniques for Mousse and Creams

Decorative Elements in Patisserie

Chapter 4: Advanced Baking Concepts 4 classes

Artisan Bread Making

Fermentation and Dough Development

Flavor Pairing and Ingredient Substitution

Troubleshooting Common Baking Issues

Chapter 5: Presentation and Plating 4 classes

Principles of Food Presentation

Plating Techniques for Desserts

Use of Garnishes and Sauces

Creating a Cohesive Dessert Menu

Chapter 6: Practical Exam Preparation 4 classes

Mock Exam and Feedback

Time Management Strategies

Review of Key Techniques

Final Tips and Reminders

Semester1

5 chapters • 200 marks

Introduction to Baking Science 4 classes

Fundamentals of Baking Chemistry

Understanding Leavening Agents

Role of Ingredients in Baking

Baking Measurements and Conversions

Bread Making Techniques 4 classes

Types of Bread and Their Characteristics

Kneading and Fermentation Processes

Shaping and Scoring Techniques

Baking and Cooling Methods

Pastry Fundamentals 4 classes

Introduction to Pastry Doughs

Techniques for Making Shortcrust Pastry

Understanding Puff Pastry

Utilizing Choux Pastry

Cake Creation and Decoration 4 classes

Types of Cakes and Their Preparation

Cake Mixing Methods

Frosting and Icing Techniques

Decorative Elements for Cakes

Confectionery and Chocolate Work 4 classes

Introduction to Confectionery Techniques

Basics of Chocolate Tempering

Creating Chocolate Decorations

Working with Sugar and Caramel

Semseter2

6 chapters • 200 marks

Chapter 1: Advanced Bread Techniques 5 classes

Artisan Bread Making

Sourdough Fermentation

Whole Grain Breads

Gluten-Free Bread Options

Bread Sculpting and Decoration

Chapter 2: Pastry Mastery 5 classes

Puff Pastry Techniques

Choux Pastry Creations

Tart Dough Variations

Classic French Pastries

Modern Pastry Trends

Chapter 3: Cake Design and Decoration 5 classes

Layer Cake Construction

Fondant Techniques

Buttercream Mastery

Edible Decorations

Themed Cake Design

Chapter 4: Confectionery and Chocolates 5 classes

Chocolate Tempering Techniques

Pralines and Truffles

Sugar Work Fundamentals

Gourmet Candy Making

Presentation and Packaging

Chapter 5: Flavor Pairing and Innovation 5 classes

Understanding Flavor Profiles

Herbs and Spices in Baking

Seasonal Ingredient Utilization

Fusion Desserts

Creating Signature Recipes

Chapter 6: Business and Management in Baking 5 classes

Costing and Pricing Strategies

Marketing for Bakeries

Customer Service Excellence

Sustainability in Baking

Business Plan Development

Code-1180 Advanced Diploma in Baking and Patisserie Arts

500 total marks
Hospitality Centres

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Code-1180 Advanced Diploma in Baking and Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1180 Advanced Diploma in Baking and Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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