Code-1717 Diploma in Culinary & Patisserie Arts

About This Certification

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

Course Curriculum

1 subjects • 6 chapters • 30 classes

Demo

6 chapters • 150 marks

Demo

Introduction to Culinary Arts 5 classes

Overview of Culinary Arts

History of Cooking

Essential Culinary Terminology

Kitchen Equipment and Tools

Food Safety and Hygiene

Fundamentals of Cooking Techniques 5 classes

Knife Skills and Safety

Cooking Methods: Boiling, Steaming, and Poaching

Sautéing and Stir-Frying

Roasting and Baking Techniques

Grilling and Broiling Fundamentals

Introduction to Patisserie 5 classes

Understanding Patisserie vs. Baking

Essential Ingredients in Patisserie

Basic Pastry Techniques

Making Doughs: Shortcrust and Puff Pastry

Introduction to Cakes and Tarts

Flavor Profiles and Seasoning 5 classes

Understanding Flavor Components

Herbs and Spices: Usage and Pairing

Creating Balance in Dishes

Sauces and Condiments Basics

Taste Testing and Adjusting Seasoning

Plating and Presentation 5 classes

Principles of Plating

Garnishing Techniques

Color and Texture in Presentation

Creating Visual Appeal

Photography Basics for Food

Menu Planning and Costing 5 classes

Understanding Menu Types

Creating Balanced Menus

Costing and Pricing Dishes

Seasonal and Local Ingredient Sourcing

Menu Design and Marketing Strategies

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150 total marks
Hospitality Centres

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Code-1717 Diploma in Culinary & Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-1717 Diploma in Culinary & Patisserie Arts

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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