Code-001 Certificate In Basic Bakery

LAPT

London Academy of Professional Training

Adv Diploma Level 8 Executive Food Industry

Subjects

100

Total Marks

70%

Pass Mark

Lifetime

Validity

Prerequisites

None

Awarding Body: LAPT — London Academy of Professional Training

Curriculum Overview

1 Basic Decorating and Finishing Techniques 3 chapters

1. Foundations of Bakery Decoration and Finishing

2. Core Decorating Techniques for Bakery Products

3. Creative Finishing and Applied Decoration for Professional Contexts

2 Bread and Dough Production 3 chapters

1. Fundamentals of Dough Science and Ingredient Function

2. Dough Processing Techniques and Production Methods

3. Baking, Quality Evaluation, and Advanced Bread Production Strategy

3 Baking Ingredients and Their Functions 3 chapters

1. Core Baking Ingredients: Properties and Roles

2. Leavening Agents and Dough Development Science

3. Functional Additives, Improvers, and Ingredient Interactions

4 Bakery Fundamentals and Food Safety 3 chapters

1. Overview of Bakery Fundamentals

2. Food Safety Standards in Baking

3. Advanced Bakery Operations and Safety Management

5 Basic Decorating and Finishing Techniques 3 chapters

1. Foundations of Basic Decorating Techniques

2. Intermediate Finishing Techniques

3. Advanced Decorative Applications in Professional Baking

6 Food Hygiene, Sanitation, and Storage 3 chapters

1. Fundamentals of Food Hygiene and Sanitation in Baking

2. Advanced Sanitation Techniques and Compliance

3. Strategic Storage and Food Safety in Bakery Operations

7 Cakes, Muffins, and Basic Confectionery 3 chapters

1. Fundamentals of Cakes and Muffins

2. Advanced Confectionery Techniques

3. Strategic Confectionery Product Development

8 Pastry and Dough Preparation 3 chapters

1. Fundamentals of Dough Preparation

2. Advanced Pastry Techniques

3. Strategic Pastry and Dough Application

9 Bread Making Fundamentals 3 chapters

1. Fundamentals of Bread Ingredients

2. Basic Bread Dough Techniques

3. Bread Baking and Quality Assessment

10 Bakery Equipment and Workplace Safety 3 chapters

1. Understanding Bakery Equipment

2. Safety Protocols in Bakery Operations

3. Advanced Equipment Integration and Safety Management

11 Introduction to Bakery Science and Ingredients 3 chapters

1. Fundamentals of Bakery Science

2. Ingredients: Properties and Selection

3. Advanced Applications of Bakery Ingredients

12 Certificate in Basic Bakery 7 chapters · 100 marks

1. Introduction to Basic Bakery Practices

2. Bakery Ingredients and Their Functions

3. Fundamentals of Dough and Batters

4. Bakery Product Development and Design

5. Quality Assurance and Standards in Baking

6. Advanced Baking Techniques and Innovations

7. Strategic Management in the Bakery Industry

Assessment Breakdown

Passing Mark: 70 / 100 (70%)

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

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