Code-1202 Certified Trainer in Baking and Patisserie Arts

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 Principles 5 classes

Understanding Ingredients and Their Functions

Baking Equipment Overview

Measuring Techniques and Accuracy

Basic Baking Terminology

Safety and Sanitation in the Kitchen

Fundamentals of Bread Making 5 classes

Types of Bread and Their Characteristics

Kneading Techniques and Gluten Development

Fermentation and Proofing Processes

Baking and Cooling Bread

Troubleshooting Common Bread Issues

Pastry Techniques and Applications 5 classes

Introduction to Pastry Doughs

Making Puff Pastry and Shortcrust

Techniques for Laminated Doughs

Filling and Assembling Pastries

Glazing and Finishing Techniques

Cakes and Desserts 5 classes

Types of Cakes: Layer, Sponge, and Pound

Mixing Methods for Cakes

Decorating Techniques for Cakes

Introduction to Custards and Creams

Plating and Presentation of Desserts

Chocolate and Confectionery 5 classes

Understanding Chocolate Types and Tempering

Making Ganache and Chocolate Decorations

Introduction to Confectionery Techniques

Creating Bonbons and Truffles

Storing and Handling Chocolate

Advanced Baking Techniques 5 classes

Exploring Artisan Bread Techniques

Sourdough Bread Making

Advanced Pastry Techniques

Flavor Pairing and Ingredient Substitution

Creating Signature Desserts

🎓

150 total marks
Hospitality Centres

Enquire Now View Brochure Download PDF

Code-1202 Certified Trainer in Baking and Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1202 Certified Trainer in Baking and Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Related Certifications