LAPT
London Academy of Professional Training
Certificate
Level 2-3
Foundation
Food Industry
Certificate in Baking & Pastry Arts
REF: FD-PPB-F
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Portfolio Development
Chapter 1 — Understanding the Elements of Pastry & Baking Artistry
Chapter 2 — Developing Signature Techniques and Styles
Chapter 3 — Crafting Professional Presentations and Platters
Chapter 4 — Building a Culinary Portfolio and Presenting Work
2
Kitchen Safety and Hygiene
Understanding Food Safety Regulations
Personal Hygiene Practices for Bakers
Equipment Sanitization and Maintenance
Safe Food Handling and Storage Techniques
3
Cake Making and Decoration
Fundamentals of Cake Ingredients and Mixing Techniques
Mastering Cake Baking and Troubleshooting
Introduction to Cake Decoration Tools and Techniques
Advanced Decoration Skills and Presentation
4
Bread and Dough Techniques
Understanding Flour and Its Role in Bread Making
The Science of Dough Development
Fermentation and Proofing Techniques
Baking Methods and Final Product Assessment
5
Pastry Fundamentals
Understanding Pastry Ingredients and Their Functions
Techniques for Mixing and Preparing Pastry Dough
Fundamentals of Shaping and Baking Pastry
Decorating and Presenting Finished Pastries
6
Introduction to Baking
Fundamentals of Baking Ingredients and Tools
Basic Techniques in Mixing and Dough Preparation
Exploring Baking Methods and Temperature Control
Introduction to Classic Pastry and Bread Recipes
Assessment Breakdown
Passing Mark: 300 / 500 (60%)
How to Enrol
Website: lapt.org
Email: info@lapt.org
Phone: +44 7513 283044
Address: 85 Great Portland Street, W1W 7LT, United Kingdom
Hours: Monday – Friday, 9AM – 5PM