Code-1830 Advance Diploma in Baking and Pastry

About This Certification

A professional certification programme delivered through LAPT-accredited centres worldwide.

Course Curriculum

1 subjects • 6 chapters • 24 classes

Theory

6 chapters • 150 marks

Introduction to Baking Theory 4 classes

History of Baking

Fundamental Baking Ingredients

Baking Terminology

Understanding Measurements and Conversions

Chemical Reactions in Baking 4 classes

Role of Yeast and Fermentation

Leavening Agents Explained

The Maillard Reaction

Understanding Gluten Development

Baking Techniques and Methods 4 classes

Mixing Methods

Kneading Techniques

Shaping and Proofing

Baking and Cooling Processes

Pastry Theory and Techniques 4 classes

Types of Pastries

Puff Pastry and Laminating Techniques

Shortcrust Pastry Fundamentals

Creams and Fillings for Pastries

Flavor Profiles and Pairings 4 classes

Understanding Flavor Components

Herbs and Spices in Baking

Chocolate and Flavor Pairings

Seasonal Ingredients and Their Uses

Food Safety and Hygiene 4 classes

Importance of Food Safety

Hygiene Practices in the Kitchen

Storage and Shelf Life of Ingredients

Cross-Contamination Prevention

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1830
150 total marks
Culinary Centres

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Code-1830 Advance Diploma in Baking and Pastry

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1830 Advance Diploma in Baking and Pastry

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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