Code-1831 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 Equipment and Tools

Understanding Measurements and Conversions

Chemical Reactions in Baking 4 classes

Role of Yeast in Fermentation

Understanding Leavening Agents

Emulsification and Its Importance

Browning Reactions in Baking

Dough and Batter Formation 4 classes

Types of Dough and Their Characteristics

Kneading Techniques and Gluten Development

Batter Mixing Methods

Fermentation and Proofing Processes

Baking Science and Techniques 4 classes

Oven Types and Heat Transfer

Baking Times and Temperatures

Troubleshooting Common Baking Problems

Storage and Shelf Life of Baked Goods

Pastry Theory 4 classes

Types of Pastries and Their Techniques

Pâte Brisée vs. Pâte Sucrée

Creams and Fillings: Basics and Variations

Plating and Presentation Techniques

Food Safety and Sanitation in Baking 4 classes

Understanding Foodborne Illnesses

Sanitation Practices in the Kitchen

Proper Food Storage Techniques

Allergen Awareness in Baking

🎓

1831
150 total marks
Culinary Centres

Enquire Now View Brochure Download PDF

Code-1831 Diploma in Baking and Pastry

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1831 Diploma in Baking and Pastry

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Related Certifications