Certificate Hospitality Centres

Code- 1740 Diploma of Multi Cuisine Cook

3 Subjects

16 Chapters

80 Lessons

450 Marks

LAPT — London Academy of Professional Training

🎓

450 total marks
Hospitality Centres

Enquire Now View Brochure Download PDF

Total Marks450

Subjects3

Chapters16

Classes80

About This Certification

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

Course Curriculum

3 subjects • 16 chapters • 80 classes

01

Practical

6 chapters • 150 marks

100

Introduction to Multi Cuisine Cooking 5 classes

Overview of Multi Cuisine

Essential Kitchen Tools and Equipment

Understanding Ingredients and Flavor Profiles

Basic Cooking Techniques

Food Safety and Hygiene Practices

Preparation Techniques 5 classes

Knife Skills and Vegetable Preparation

Meat and Poultry Preparation

Seafood Preparation Techniques

Herb and Spice Usage

Sauce Making Basics

Cooking Methods 5 classes

Sautéing and Stir-Frying

Baking and Roasting

Grilling Techniques

Steaming and Poaching

Slow Cooking and Braising

International Cuisines 5 classes

Italian Cuisine Essentials

Asian Cuisine Fundamentals

Mexican and Latin American Flavors

Middle Eastern Cooking Techniques

Classic French Dishes

Plating and Presentation 5 classes

Principles of Food Plating

Garnishing Techniques

Color and Texture in Presentation

Creating a Balanced Plate

Photography for Food Presentation

Menu Planning and Execution 5 classes

Understanding Menu Types

Seasonal Ingredient Selection

Costing and Budgeting for Menus

Executing a Multi-Course Meal

Feedback and Improvement Strategies

02

Theory

5 chapters • 150 marks

Demo

Introduction to Culinary Theory 5 classes

Overview of Culinary Arts

Importance of Culinary Theory

Culinary Terminology

Kitchen Equipment and Tools

Safety and Sanitation Practices

Food Science and Nutrition 5 classes

Basics of Food Chemistry

Nutritional Components of Food

Food Preservation Techniques

Understanding Food Allergens

Dietary Guidelines and Meal Planning

Cooking Techniques and Methods 5 classes

Introduction to Cooking Methods

Moist Heat Cooking Techniques

Dry Heat Cooking Techniques

Combination Cooking Methods

Understanding Cooking Times and Temperatures

Flavors and Seasoning 5 classes

Understanding Flavor Profiles

Herbs and Spices: Identification and Use

Balancing Flavors in Dishes

Sauces and Condiments

Umami and Its Role in Cooking

Culinary Arts and Culture 5 classes

Culinary Traditions Around the World

Influence of Culture on Cuisine

Regional Ingredients and Their Uses

Food as a Cultural Expression

Modern Trends in Multi-Cuisine Cooking

03

Viva

5 chapters • 150 marks

100

Introduction to Viva 5 classes

Overview of Viva

Importance of Viva in Culinary Arts

Structure of a Viva Examination

Preparation Techniques for Viva

Common Questions in Viva

Culinary Knowledge Assessment 5 classes

Ingredients and Their Uses

Cooking Techniques and Methods

Flavor Profiles and Pairings

Culinary Terminology

Food Safety and Hygiene Practices

Practical Application in Viva 5 classes

Demonstrating Cooking Skills

Presentation Techniques

Time Management During Viva

Handling Pressure and Stress

Feedback and Improvement Strategies

Cultural and Regional Cuisine 5 classes

Understanding Global Cuisines

Regional Ingredients and Dishes

Culinary Traditions and Practices

Fusion Cuisine Concepts

Ethics and Sustainability in Cooking

Mock Viva Sessions 5 classes

Conducting Mock Viva

Peer Review and Feedback

Self-Assessment Techniques

Improving Presentation Skills

Final Preparations for the Actual Viva

🎓

450 total marks
Hospitality Centres

Enquire Now View Brochure Download PDF

Enrol through an accredited centre

This certification is delivered by LAPT-accredited centres worldwide. Get certified with full study materials, LMS access and a recognised credential.

Enquire Now

View Brochure Download PDF

Send Us An Enquiry

Are you a training academy? Apply to become a LAPT accredited centre ›

🏛️ Become
LAPT Accredited Centre