LAPT
London Academy of Professional Training
Adv Certificate
Level 4-5
Practitioner
Food Industry
Adv Certificate in Artisan Breads & Fine Patisserie
REF: FD-PPB-P
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Project Management for Culinary Arts
Project Management Principles in Culinary Arts
Planning and Scheduling for Bakery Projects
Risk Management in Artisan Baking
Budgeting and Cost Control for Culinary Projects
Quality Assurance and Continuous Improvement in Pastry Projects
2
Quality Control in Bakery Production
Understanding Quality Standards in Artisan Bakery
Ingredient Quality and Its Impact on Final Product
Process Control Techniques for Consistent Quality
Quality Assessment and Testing in Bakery Production
Implementing Continuous Improvement in Bakery Operations
3
Modern Trends in Artisan Baking
Understanding Modern Consumer Preferences
Innovative Ingredients and Techniques
Sustainable and Ethical Baking Practices
Artisanal Aesthetics and Presentation
Digital Influence and Market Adaptation
4
Ingredient Science in Baking
Understanding Basic Baking Ingredients
Role of Sugars and Sweeteners
Dairy and Fats in Baking
Leavening Agents and Their Functions
Exploring Flavor Enhancers and Additives
5
Fine Patisserie Craftsmanship
Understanding Fundamental Techniques in Fine Patisserie
Mastering Dough and Batter Varieties
Advanced Pastry Creams and Fillings
Art of Presentation and Garnishing
Innovative Flavor Combinations and Techniques
6
Advanced Bread Techniques
Foundation of Artisan Breads
Advanced Sourdough Techniques
Mastering Fermentation and Proofing
Innovative Bread Shaping and Scoring
Cultural Bread Styles and Techniques
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