Adv Certificate in Kitchen Supervision & Food Costing — Certification Brochure

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London Academy of Professional Training
Certificate
Adv Certificate in Kitchen Supervision & Food Costing
Practitioner Level
REF: HS-FBP-P  •  Hospitality Centres  •  F&B Production
6Subjects 30Chapters 180Classes 440Total Marks 60%Pass Mark LifetimeValidity
At a Glance
ReferenceHS-FBP-P
AwardCertificate
Assessment440 marks — 264 to pass (60%)
PrerequisitesNone
ValidityLifetime
Awarding BodyLAPT — London Academy of Professional Training
Curriculum
1 Kitchen Operations Management 5 chapters · 30 classes  90 marks
• 1 Understanding Kitchen Operations Workflow — 6 classes
› 1.1 Exploring the Stages of Kitchen Workflow
› 1.2 Identifying Key Roles and Responsibilities in Kitchen Operations
› 1.3 Analyzing the Steps of Food Preparation and Cooking
› 1.4 Evaluating Efficient Inventory Management Techniques
› 1.5 Understanding the Importance of Time Management in Kitchen Operations
› 1.6 Implementing Best Practices for Workflow Optimization
• 2 Inventory Management and Procurement — 6 classes
› 2.1 Understanding the Fundamentals of Inventory Management
› 2.2 Identifying and Categorizing Kitchen Stock
› 2.3 Implementing Efficient Stock Control Techniques
› 2.4 Analyzing Inventory Turnover Ratios
› 2.5 Exploring Procurement Processes and Best Practices
› 2.6 Applying Cost-effective Purchasing Strategies
• 3 Menu Planning and Recipe Standardization — 6 classes
› 3.1 Exploring the Fundamentals of Menu Planning
› 3.2 Understanding the Psychology Behind Menu Design
› 3.3 Analyzing the Impact of Nutritional Trends on Menu Choices
› 3.4 Developing Cost-Effective Recipes for Menu Items
› 3.5 Implementing Recipe Standardization Techniques
› 3.6 Evaluating Menu Success Through Customer Feedback and Sales Data
• 4 Cost Control and Budgeting — 6 classes
› 4.1 Understanding Cost Control Principles
› 4.2 Analyzing Kitchen Expenses
› 4.3 Developing Budgeting Techniques
› 4.4 Implementing Cost Reduction Strategies
› 4.5 Monitoring and Adjusting Budgets
› 4.6 Evaluating Financial Performance
• 5 Sustainability and Compliance in Kitchen Management — 6 classes
› 5.1 Understanding Sustainability in Kitchen Management
› 5.2 Identifying Key Compliance Standards in the Kitchen
› 5.3 Implementing Sustainable Practices in Daily Operations
› 5.4 Evaluating the Environmental Impact of Kitchen Activities
› 5.5 Strategies for Maintaining Compliance in Kitchen Management
› 5.6 Assessing and Improving Food Costing with Sustainability in Mind
2 Advanced Food Costing 5 chapters · 30 classes  65 marks
• 1 Understanding Food Costing Fundamentals — 6 classes
› 1.1 Understanding Key Food Costing Concepts
› 1.2 Exploring the Importance of Accurate Food Costing
› 1.3 Analyzing Cost Components within a Kitchen Environment
› 1.4 Calculating Food Cost Percentages Step-by-Step
› 1.5 Identifying and Minimizing Common Costing Errors
› 1.6 Applying Food Costing Techniques in Real-World Scenarios
• 2 Analyzing Ingredient Costs and Supplier Options — 6 classes
› 2.1 Understanding Ingredient Cost Structures
› 2.2 Identifying Key Drivers of Ingredient Costs
› 2.3 Comparing Supplier Pricing Models
› 2.4 Evaluating Supplier Reliability and Quality
› 2.5 Calculating Cost Efficiency of Ingredients
› 2.6 Formulating a Supplier Selection Strategy
• 3 Menu Pricing Strategies and Profit Margins — 6 classes
› 3.1 Understanding the Basics of Menu Pricing
› 3.2 Analyzing Cost Structures and Ingredient Expenses
› 3.3 Developing Effective Menu Pricing Strategies
› 3.4 Calculating Profit Margins and Break-even Points
› 3.5 Implementing Pricing for Seasonal and Special Menus
› 3.6 Evaluating Pricing Impact on Customer Perception and Sales
• 4 Implementing Cost Control Techniques — 6 classes
› 4.1 Understanding Cost Components in Food Service
› 4.2 Analyzing Cost and Revenue Relationships
› 4.3 Applying Basic Food Costing Formulas
› 4.4 Identifying Key Performance Indicators for Cost Control
› 4.5 Developing Strategies for Reducing Food Waste
› 4.6 Monitoring and Adjusting Cost Control Measures
• 5 Utilizing Technology and Software in Food Costing — 6 classes
› 5.1 Understanding Food Costing Software Basics
› 5.2 Exploring Key Features of Costing Tools
› 5.3 Analyzing Data for Accurate Food Costing
› 5.4 Integrating Technology with Inventory Management
› 5.5 Enhancing Decision-Making Using Software
› 5.6 Applying Technology to Optimize Food Costs
3 Leadership and Team Development 5 chapters · 30 classes  65 marks
• 1 Understanding Leadership Styles in Hospitality — 6 classes
› 1.1 Exploring Leadership Styles in Hospitality
› 1.2 Identifying Your Leadership Style
› 1.3 Comparing Leadership Styles and Their Impact
› 1.4 Adapting Leadership Styles to Different Scenarios
› 1.5 Practicing Effective Team Communication
› 1.6 Implementing Leadership Strategies for Team Development
• 2 Building Effective Teams in Kitchen Environments — 6 classes
› 2.1 Understanding Team Dynamics in the Kitchen
› 2.2 Identifying Key Roles and Responsibilities
› 2.3 Fostering Effective Communication Skills
› 2.4 Developing Problem-Solving Strategies
› 2.5 Implementing Conflict Resolution Techniques
› 2.6 Evaluating Team Performance and Growth
• 3 Communication Skills for Kitchen Supervisors — 6 classes
› 3.1 Understanding the Basics of Effective Communication
› 3.2 Identifying and Overcoming Common Communication Barriers
› 3.3 Developing Active Listening Skills in a Kitchen Environment
› 3.4 Practicing Assertive Communication Techniques for Supervisors
› 3.5 Implementing Feedback Strategies to Improve Team Performance
› 3.6 Facilitating Clear and Constructive Team Meetings
• 4 Motivating and Engaging Kitchen Staff — 6 classes
› 4.1 Understanding Kitchen Staff Motivation
› 4.2 Identifying and Utilizing Individual Strengths
› 4.3 Creating a Positive Work Environment
› 4.4 Implementing Effective Communication Strategies
› 4.5 Encouraging Team Collaboration in the Kitchen
› 4.6 Developing Reward Systems for Performance Boost
• 5 Conflict Resolution and Problem-Solving in Food Production — 6 classes
› 5.1 Understanding Conflict in Food Production Teams
› 5.2 Identifying Root Causes of Conflict
› 5.3 Developing Effective Communication Strategies
› 5.4 Applying Problem-Solving Techniques to Resolve Issues
› 5.5 Implementing Collaborative Decision-Making Processes
› 5.6 Evaluating Conflict Resolution Outcomes for Team Improvement
4 Food Safety and Hygiene 5 chapters · 30 classes  65 marks
• 1 Understanding Basic Food Safety Principles — 6 classes
› 1.1 Recognizing Food Safety Hazards
› 1.2 Understanding Personal Hygiene Practices
› 1.3 Exploring Safe Food Handling Techniques
› 1.4 Implementing Cross-Contamination Prevention
› 1.5 Applying Temperature Control Methods
› 1.6 Evaluating Food Safety Management Systems
• 2 Personal Hygiene Practices in Food Handling — 6 classes
› 2.1 Understanding the Importance of Personal Hygiene in Food Handling
› 2.2 Identifying Common Sources of Contamination
› 2.3 Demonstrating Proper Handwashing Techniques
› 2.4 Implementing Effective Hair and Clothing Management
› 2.5 Utilizing Personal Protective Equipment Correctly
› 2.6 Establishing Daily Personal Hygiene Routines
• 3 Maintaining Clean and Sanitary Facilities — 6 classes
› 3.1 Understanding the Importance of Clean and Sanitary Facilities
› 3.2 Identifying Common Contaminants in Kitchen Environments
› 3.3 Implementing Effective Cleaning Procedures
› 3.4 Utilizing Proper Sanitizing Techniques
› 3.5 Monitoring and Maintaining Hygiene Standards
› 3.6 Evaluating and Improving Facility Cleanliness Practices
• 4 Safe Food Storage and Temperature Control — 6 classes
› 4.1 Understanding the Principles of Food Storage
› 4.2 Identifying Suitable Storage Conditions for Different Food Types
› 4.3 Exploring Safe Temperature Ranges for Food Preservation
› 4.4 Implementing Refrigerator and Freezer Organization Techniques
› 4.5 Monitoring and Recording Temperature Control in Storage Areas
› 4.6 Applying Best Practices in Food Rotation and Stock Management
• 5 Implementing Food Safety Management Systems — 6 classes
› 5.1 Understanding Food Safety Management Systems
› 5.2 Analyzing Key Components of Food Safety Plans
› 5.3 Identifying Critical Control Points in Food Preparation
› 5.4 Developing Procedures for Hazard Analysis
› 5.5 Implementing Monitoring Strategies for Safety Compliance
› 5.6 Evaluating and Adjusting Food Safety Practices
5 Supplier Management and Resource Allocation 5 chapters · 30 classes  90 marks
• 1 Understanding Supplier Dynamics — 6 classes
› 1.1 Identifying Supplier Types and Roles
› 1.2 Analyzing Supplier Selection Criteria
› 1.3 Evaluating Supplier Performance Metrics
› 1.4 Developing Effective Supplier Relationships
› 1.5 Managing Supplier Contracts and Agreements
› 1.6 Applying Strategies for Resource Allocation
• 2 Evaluating Supplier Performance — 6 classes
› 2.1 Understanding the Importance of Supplier Evaluation
› 2.2 Identifying Key Metrics for Supplier Performance
› 2.3 Developing a Supplier Evaluation Framework
› 2.4 Analyzing Supplier Performance Data
› 2.5 Conducting Supplier Performance Reviews
› 2.6 Implementing Improvement Strategies for Underperforming Suppliers
• 3 Negotiation and Contract Management — 6 classes
› 3.1 Understanding the Basics of Negotiation
› 3.2 Identifying Suppliers and Setting Objectives
› 3.3 Developing Effective Negotiation Strategies
› 3.4 Crafting and Presenting Contract Proposals
› 3.5 Evaluating Supplier Contracts and Terms
› 3.6 Applying Negotiation Skills in Real-World Scenarios
• 4 Strategic Resource Allocation in the Kitchen — 6 classes
› 4.1 Understanding Strategic Resource Allocation
› 4.2 Analyzing Kitchen Resource Needs
› 4.3 Identifying Key Kitchen Suppliers
› 4.4 Evaluating Supplier Options and Agreements
› 4.5 Implementing Efficient Resource Distribution
› 4.6 Monitoring and Adjusting Resource Strategies
• 5 Sustainable Procurement and Ethical Sourcing — 6 classes
› 5.1 Understanding Sustainable Procurement Principles
› 5.2 Identifying Ethical Sourcing Strategies
› 5.3 Evaluating Supplier Sustainability Criteria
› 5.4 Analyzing Cost-Benefit of Ethical Sourcing
› 5.5 Developing a Sustainable Supplier Selection Process
› 5.6 Implementing Sustainable Procurement Practices
6 Menu Design and Culinary Innovation 5 chapters · 30 classes  65 marks
• 1 Understanding Menu Fundamentals and Trends — 6 classes
› 1.1 Exploring the Anatomy of a Menu
› 1.2 Identifying Key Menu Trends and Innovations
› 1.3 Analyzing Customer Preferences and Market Demand
› 1.4 Designing Menus with Nutritional Balance
› 1.5 Applying Costing Principles to Menu Items
› 1.6 Evaluating and Adapting Menus for Maximum Impact
• 2 Menu Development and Design Techniques — 6 classes
› 2.1 Understanding the Principles of Menu Design
› 2.2 Analyzing Target Audience and Market Trends
› 2.3 Creating Balanced and Nutritious Menu Offerings
› 2.4 Incorporating Culinary Innovation into Menus
› 2.5 Evaluating Menu Aesthetics and Presentation
› 2.6 Assessing Costing Strategies for Menu Profitability
• 3 Culinary Innovation: Techniques and Ingredients — 6 classes
› 3.1 Exploring Culinary Innovation: Principles and Importance
› 3.2 Understanding Ingredients: Discovering Unique Flavours and Profiles
› 3.3 Techniques in Culinary Innovation: Embracing Traditional and Modern Methods
› 3.4 Experimenting with Fusion Cuisines: Combining World Flavours Creatively
› 3.5 Sustainable Ingredient Sourcing: An Introduction to Eco-Friendly Choices
› 3.6 Applying Culinary Innovation: Designing a Unique and Balanced Menu
• 4 Balancing Menu and Cost Strategies — 6 classes
› 4.1 Understanding Cost-Effective Menu Design
› 4.2 Analyzing Ingredient Costs and Menu Pricing
› 4.3 Integrating Seasonal and Local Ingredients for Cost Efficiency
› 4.4 Developing Balanced Menus with Nutritional Considerations
› 4.5 Innovating Menu Offerings to Enhance Profitability
› 4.6 Evaluating Menu Performance and Making Strategic Adjustments
• 5 Evaluation and Adaptation for Market Changes — 6 classes
› 5.1 Understanding Market Trends in Culinary Arts
› 5.2 Analyzing Customer Feedback for Menu Enhancement
› 5.3 Identifying Opportunities for Innovation in Menus
› 5.4 Adapting Menus to Seasonal and Locational Changes
› 5.5 Implementing Cost-Effective Menu Adjustments
› 5.6 Evaluating the Impact of Menu Changes on Business Performance
LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom
info@lapt.org  •  +44 7513 283044  •  lapt.org		 UKPRN 10067351  •  Company 4984798
Curriculum current at the date of issue.