LAPT
London Academy of Professional Training
Certificate
Level 2-3
Foundation
Hospitality Industry
Certificate in Professional Kitchen Operations
REF: HS-FBP-F
Who Is It For
Aspiring chefs and kitchen staff at the start of their careers, who are looking to enter the hospitality industry with a foundational certification in kitchen operations.
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Problem-Solving in Kitchen Settings
2
Recipe Standardisation
3
Equipment Use and Maintenance
4
Health, Safety, and Hygiene
Understanding Health and Safety Regulations in Professional Kitchens
5 classes
1.1 Exploring Key Health and Safety Legislation for Kitchens
1.2 Identifying Common Hazards in Professional Kitchens
1.3 Implementing Effective Safety Protocols
1.4 Maintaining Hygiene Standards in Food Preparation
1.5 Conducting Risk Assessments in Kitchen Environments
Implementation of Hygiene Standards and Procedures
5 classes
2.1 Understanding Hygiene Regulations in Professional Kitchens
2.2 Identifying and Mitigating Hygiene Hazards
2.3 Applying Correct Handwashing Techniques
2.4 Implementing Effective Cleaning Protocols
2.5 Maintaining Hygiene Standards During Food Preparation
Risk Assessment and Hazard Control in Kitchen Operations
5 classes
3.1 Understanding Kitchen Hazards and Their Impact
3.2 Identifying Common Risks in Kitchen Environments
3.3 Evaluating Risk Factors and Prioritizing Controls
3.4 Implementing Effective Hazard Control Measures
3.5 Monitoring and Reviewing Risk Management Strategies
Emergency Response and First Aid in Food Production Facilities
5 classes
4.1 Understanding Emergency Protocols in Food Production
4.2 Identifying Common Kitchen Emergencies
4.3 Applying First Aid Techniques for Common Injuries
4.4 Implementing Evacuation Plans Effectively
4.5 Evaluating Emergency Response Drills for Safety Compliance
5
Basic Culinary Techniques
Chapter 1 — Mastering Fundamental Knife Skills
5 classes
1.1 Understanding Knife Types and Their Uses
1.2 Establishing Safe Knife Handling Practices
1.3 Mastering Basic Knife Grips and Cutting Techniques
1.4 Practicing Precision Cuts: Julienne, Dice, and Chiffonade
1.5 Applying Knife Skills in Real Kitchen Scenarios
Chapter 2 — Basic Cooking Methods and Techniques
5 classes
2.1 Understanding Heat Transfer in Cooking
2.2 Mastering Boiling and Simmering Techniques
2.3 Exploring the Art of Sautéing and Stir-Frying
2.4 Developing Skills in Roasting and Baking
2.5 Applying Grilling and Broiling Concepts
Chapter 3 — Introduction to Sauce-Making
5 classes
3.1 Understanding the Role of Sauces in Culinary Arts
3.2 Exploring Essential Sauce Ingredients and Their Functions
3.3 Mastering Basic Techniques for Preparing Stock-based Sauces
3.4 Crafting Emulsified Sauces: Techniques and Tips
3.5 Applying Sauce-Making Techniques in Practical Dishes
Chapter 4 — Baking and Pastry Foundations
5 classes
4.1 Understanding Baking Ingredients and Their Functions
4.2 Mastering Dough Mixing Techniques for Perfect Results
4.3 Exploring Pastry Types and Their Unique Characteristics
4.4 Applying Proper Baking Methods for Consistent Outcomes
4.5 Evaluating Finished Baked Goods for Quality Control
6
Introduction to Kitchen Operations
Chapter 1 — Understanding Kitchen Layouts and Workflow
5 classes
1.1 Exploring the Essentials of Kitchen Layouts
1.2 Identifying Different Types of Kitchen Designs
1.3 Analyzing Workflow Patterns in a Professional Kitchen
1.4 Optimizing Space and Efficiency in Kitchen Operations
1.5 Applying Ergonomic Principles in Kitchen Workflow
Chapter 2 — Essential Kitchen Equipment and Utensils
5 classes
2.1 Identifying Key Kitchen Equipment
2.2 Exploring Functions and Uses of Utensils
2.3 Selecting the Right Tools for Different Cooking Tasks
2.4 Maintaining and Caring for Kitchen Equipment
2.5 Applying Knowledge to Organize a Functional Workspace
Chapter 3 — Basic Food Safety and Hygiene Practices
5 classes
3.1 Understanding Foodborne Illness and Contamination
3.2 Identifying Kitchen Hazards and Preventive Measures
3.3 Implementing Personal Hygiene Practices
3.4 Applying Sanitization Techniques for Food Safety
3.5 Demonstrating Safe Food Handling Procedures
Chapter 4 — Introduction to Menu Planning and Preparation
5 classes
4.1 Understanding Menu Planning Basics
4.2 Identifying Key Menu Components
4.3 Exploring Seasonal and Local Ingredients
4.4 Designing a Balanced Menu
4.5 Evaluating Menu Costs and Pricing
Assessment Breakdown
70%
Theory
20%
Practical
10%
Project
Passing Mark: 300 / 500 (60%)
Methods: Written Examination, Practical Assignment, Portfolio Assessment
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