Code-1191 Diploma in Baking & Confectionery

About This Certification

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

Course Curriculum

1 subjects • 6 chapters • 30 classes

Demo Subject

6 chapters • 150 marks

Introduction to Baking 5 classes

History of Baking

Baking Terminology

Basic Ingredients in Baking

Baking Equipment and Tools

Understanding Measurements and Conversions

Fundamentals of Bread Making 5 classes

Types of Bread

Yeast and Fermentation

Kneading Techniques

Shaping and Proofing

Baking and Cooling

Pastry and Dough Techniques 5 classes

Types of Pastry

Making Shortcrust Pastry

Puff Pastry Techniques

Choux Pastry Basics

Tarts and Tartlets

Cakes and Cupcakes 5 classes

Types of Cakes

Mixing Methods for Cakes

Decorating Techniques

Cupcake Variations

Layering and Filling Cakes

Confectionery Basics 5 classes

Types of Confectionery

Sugar Work Techniques

Chocolate Tempering

Making Candies and Fudges

Presentation and Packaging

Advanced Baking Techniques 5 classes

Sourdough Bread Making

Gluten-Free Baking

Artisan Breads

Specialty Cakes

Innovative Pastry Designs

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150 total marks
Hospitality Centres

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Code-1191 Diploma in Baking & Confectionery

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1191 Diploma in Baking & Confectionery

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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