Certificate Hospitality Centres

Code-1459 Foundation of Indian Cook

3 Subjects
18 Chapters
90 Lessons
450 Marks

LAPT — London Academy of Professional Training

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Total Marks450
Subjects3
Chapters18
Classes90

About This Certification

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

Course Curriculum

3 subjects • 18 chapters • 90 classes
01
Practical
6 chapters • 150 marks
Introduction to Indian Cuisine 5 classes
Overview of Indian Culinary Traditions
Essential Ingredients in Indian Cooking
Understanding Indian Spices
Regional Variations in Indian Cuisine
Kitchen Equipment and Tools
Basic Cooking Techniques 5 classes
Chopping and Preparation Techniques
Cooking Methods: Boiling, Steaming, and Frying
Sautéing and Tempering Spices
Making Indian Bread: Roti and Naan
Cooking Rice and Lentils
Vegetarian Delicacies 5 classes
Preparing Vegetable Curries
Making Paneer and Its Dishes
Introduction to Dal and Lentil Recipes
Salads and Chutneys: Fresh and Flavorful
Regional Vegetarian Specialties
Non-Vegetarian Dishes 5 classes
Introduction to Meat Preparation
Cooking Chicken: Curries and Tandoori
Fish and Seafood Recipes
Marination Techniques for Meat
Regional Non-Vegetarian Specialties
Desserts and Sweets 5 classes
Traditional Indian Sweets: An Overview
Making Gulab Jamun and Jalebi
Introduction to Kheer and Halwa
Regional Desserts of India
Presentation and Serving Techniques
Meal Planning and Presentation 5 classes
Balancing Flavors and Textures
Creating a Complete Indian Meal
Plating Techniques for Indian Dishes
Cultural Significance of Indian Meals
Hosting and Serving Indian Cuisine
02
Theory
6 chapters • 150 marks
Introduction to Indian Cuisine 5 classes
History of Indian Cuisine
Regional Variations in Indian Cooking
Key Ingredients in Indian Cooking
Understanding Indian Spices
Cooking Methods in Indian Cuisine
Fundamentals of Cooking Techniques 5 classes
Boiling and Steaming
Frying and Sautéing
Baking and Roasting
Grilling and Barbecuing
Slow Cooking Techniques
Understanding Flavors and Textures 5 classes
Balancing Flavors: Sweet, Sour, Spicy, and Salty
Texture in Indian Dishes
Umami: The Fifth Taste
The Role of Acidity in Cooking
Layering Flavors in Indian Recipes
Nutritional Aspects of Indian Food 5 classes
Macronutrients and Micronutrients
Health Benefits of Indian Spices
Vegetarian and Vegan Options
Balanced Meals in Indian Cuisine
Understanding Food Allergies and Intolerances
Cultural Significance of Indian Dishes 5 classes
Festivals and Food Traditions
Regional Festivals and Their Special Dishes
Food and Religion in India
Family and Community Meals
Street Food Culture in India
Modern Trends in Indian Cooking 5 classes
Fusion Cuisine: Blending Traditions
Health-Conscious Cooking Trends
Sustainable Cooking Practices
The Role of Technology in Cooking
Global Influence on Indian Cuisine
03
Viva
6 chapters • 150 marks
Introduction to Indian Cuisine 5 classes
Overview of Indian Cuisine
Regional Variations in Indian Cooking
Essential Ingredients in Indian Cooking
Cooking Techniques in Indian Cuisine
Cultural Significance of Indian Food
Spices and Seasoning 5 classes
Introduction to Indian Spices
Health Benefits of Spices
How to Use Spices in Cooking
Making Spice Blends
Storing and Preserving Spices
Staple Foods of India 5 classes
Rice Varieties and Cooking Methods
Wheat and its Products: Roti and Naan
Legumes and Pulses in Indian Diet
Importance of Vegetables in Indian Cuisine
Fermented Foods in Indian Cooking
Traditional Cooking Methods 5 classes
Tandoor Cooking
Slow Cooking Techniques
Steaming and Boiling
Frying and Sautéing
Grilling and Barbecuing
Indian Culinary Practices 5 classes
Meal Preparation and Planning
Presentation and Plating Techniques
Festive and Ritual Foods
Street Food Culture in India
Sustainable Cooking Practices
Contemporary Indian Cuisine 5 classes
Fusion Cuisine: Blending Traditions
Health-Conscious Cooking
Vegetarian and Vegan Trends
Global Influence on Indian Cooking
Innovative Indian Recipes
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