This certification provides essential knowledge and skills for practitioners in the baking and pastry arts industry. It is designed to enhance technical execution and foster effective resource management for career advancement.
This certification is for aspiring and current baking professionals looking to strengthen their skills in technical baking execution and junior management roles within the food industry.
Foundation level certificate or equivalent industry experience recommended
Awarding Body: LAPT — London Academy of Professional Training
| # | Subject | Max Marks | Theory | Practical |
|---|---|---|---|---|
| 1 | Basic Decorating and Finishing Techniques — AI-004 | 0 | 0 | 0 |
| 2 | Bread and Dough Production — AI-003 | 0 | 0 | 0 |
| 3 | Baking Ingredients and Their Functions — AI-002 | 0 | 0 | 0 |
| 4 | Bakery Fundamentals and Food Safety — AI-001 | 0 | 0 | 0 |
| 5 | Basic Decorating and Finishing Techniques — AI-007 | 0 | 0 | 0 |
| 6 | Food Hygiene, Sanitation, and Storage — AI-006 | 0 | 0 | 0 |
| 7 | Cakes, Muffins, and Basic Confectionery — AI-005 | 0 | 0 | 0 |
| 8 | Pastry and Dough Preparation — AI-004 | 0 | 0 | 0 |
| 9 | Bread Making Fundamentals — AI-003 | 0 | 0 | 0 |
| 10 | Bakery Equipment and Workplace Safety — AI-002 | 0 | 0 | 0 |
| 11 | Introduction to Bakery Science and Ingredients — AI-001 | 0 | 0 | 0 |
| 12 | Certificate in Basic Bakery — Code-001 | 100 | 100 | 0 |
| Total | 500 | |||
Passing Mark: 300 / 500 (60%)
Methods: Written Examination, Practical Assessment, Project Work
| Grade | Min % | Classification |
|---|---|---|
| A+ | ≥ 90% | Outstanding |
| A | ≥ 80% | Excellent |
| B | ≥ 70% | Good |
| C | ≥ 60% | Satisfactory |
| F | ≥ 0% | Fail |
- American Culinary Federation
- The Bread Bakers Guild of America
- World Association of Chefs' Societies
Website: verifications.lapt.org
Email: info@lapt.org
Phone: +44 7513 283044
Address: 85 Great Portland Street, W1W 7LT, United Kingdom
Hours: Monday – Friday, 9AM – 5PM