Certificate in International Cookery — Certification Brochure

LAPT

London Academy of Professional Training

Certificate

Certificate in International Cookery

Foundation Level

REF: FD-ACA-F • Culinary Centres • Advanced Culinary Arts

6Subjects	24Chapters	120Classes	445Total Marks	60%Pass Mark	LifetimeValidity

At a Glance

Reference	FD-ACA-F
Award	Certificate
Assessment	445 marks — 267 to pass (60%)
Prerequisites	None
Validity	Lifetime
Awarding Body	LAPT — London Academy of Professional Training

Curriculum

Americas and Fusion Cuisine

4 chapters · 20 classes 45 marks

• 1 Exploration of Continental American Flavors — 5 classes

› 1.1 Discovering Key Ingredients of Continental American Cuisine

› 1.2 Understanding Flavor Profiles Across American Regions

› 1.3 Mixing Heritage: The Art of American Fusion Cuisine

› 1.4 Experimenting with Classic American Dishes

› 1.5 Creating a Signature Fusion Dish Inspired by American Flavors

• 2 Analyzing Techniques and Styles of Latin American Cuisine — 5 classes

› 2.1 Exploring the Roots of Latin American Cuisine

› 2.2 Understanding Key Ingredients in Latin American Cooking

› 2.3 Mastering Traditional Cooking Techniques of Latin America

› 2.4 Analyzing Fusion Styles in Latin American Dishes

› 2.5 Applying Latin American Flavors to Create Fusion Cuisine

• 3 Introduction to Fusion Cuisine Principles — 5 classes

› 3.1 Exploring the Origins and Evolution of Fusion Cuisine

› 3.2 Identifying Key Ingredients in Fusion Cuisine

› 3.3 Analyzing Cooking Techniques in Fusion Dishes

› 3.4 Understanding Flavor Profiles in Fusion Cooking

› 3.5 Applying Fusion Principles to Create Unique Recipes

• 4 Practical Application: Creating Fusion Dishes — 5 classes

› 4.1 Exploring Flavor Profiles: Combining Ingredients from Different Cuisines

› 4.2 Understanding Fusion Techniques: Balancing Tradition and Innovation

› 4.3 Crafting Fusion Appetizers: Simple Starters with a Creative Twist

› 4.4 Experimenting with Main Courses: Merging Diverse Culinary Traditions

› 4.5 Perfecting Fusion Desserts: Sweet Endings with a Unique Flavor

Art of Baking and Patisserie

4 chapters · 20 classes 90 marks

• 1 Understanding Basic Baking Techniques and Ingredients — 5 classes

› 1.1 Exploring the Science of Baking Ingredients

› 1.2 Mastering the Art of Measuring Ingredients Accurately

› 1.3 Understanding Oven Functions and Temperature Control

› 1.4 Techniques for Mixing and Kneading Dough

› 1.5 Applying Basic Baking Techniques to Create Simple Pastries

• 2 Mastering Doughs and Batters — 5 classes

› 2.1 Understanding the Basics: Differentiating Doughs from Batters

› 2.2 Exploring Ingredients: The Role of Flour, Water, and Yeast

› 2.3 Crafting Dough: Techniques for Kneading and Proofing

› 2.4 Mastering Batters: Achieving the Perfect Consistency

› 2.5 Applying Techniques: Creating Simple Baked Goods

• 3 Exploring Pastry and Patisserie Essentials — 5 classes

› 3.1 Understanding the Fundamentals of Pastry Doughs

› 3.2 Mastering Shortcrust Pastry Techniques

› 3.3 Exploring the Complexity of Puff Pastry Preparation

› 3.4 Crafting Delicate Choux Pastry for Éclairs

› 3.5 Applying Decorative Techniques in Patisserie Presentation

• 4 Artistic Presentation and Advanced Techniques — 5 classes

› 4.1 Exploring Symmetry: Harmonizing Colors and Shapes

› 4.2 Mastering Piping Techniques for Elegant Designs

› 4.3 Applying Edible Decorations for Aesthetic Appeal

› 4.4 Integrating Architecture in Pastry Structures

› 4.5 Innovating with Modern Artistic Trends in Baking

Asian Culinary Techniques

4 chapters · 20 classes 65 marks

• 1 Foundational Asian Culinary Principles — 5 classes

› 1.1 Exploring Essential Asian Ingredients

› 1.2 Mastering Knife Techniques for Asian Cuisine

› 1.3 Understanding Asian Flavor Profiles and Balance

› 1.4 Applying Foundational Stir-Fry Techniques

› 1.5 Adapting Traditional Asian Cooking Methods

• 2 Preparation Techniques in Asian Cooking — 5 classes

› 2.1 Understanding Asian Knife Skills: Chopping and Slicing Techniques

› 2.2 Mastering the Art of Stir-Frying: Essential Tips and Methods

› 2.3 Exploring Marination: Creating Authentic Asian Flavours

› 2.4 Steaming Techniques: Perfecting Textures in Asian Cuisine

› 2.5 Integrating Fermentation: Enhancing Dishes with Asian Ingredients

• 3 Mastering Asian Cooking Methods — 5 classes

› 3.1 Exploring the Fundamentals of Asian Flavour Profiles

› 3.2 Mastering Stir-Frying Techniques for Authentic Texture

› 3.3 Perfecting the Art of Steaming for Healthy Asian Dishes

› 3.4 Delving into Braising: Balancing Heat and Aromatics

› 3.5 Applying Culinary Techniques: Creating a Signature Asian Dish

• 4 Innovative Fusions and Creative Presentations — 5 classes

› 4.1 Exploring the Principles of Fusion Cuisine

› 4.2 Identifying Key Asian Ingredients for Fusion

› 4.3 Experimenting with Flavor Combinations

› 4.4 Techniques for Creative Culinary Presentations

› 4.5 Designing a Fusion Dish: From Concept to Plate

European Cuisine

4 chapters · 20 classes 90 marks

• 1 Overview of European Culinary Regions and Their Influences — 5 classes

› 1.1 Exploring the Rich Tapestry of European Culinary Traditions

› 1.2 Identifying Key Ingredients Across European Regions

› 1.3 Analyzing the Historical Influences on European Cooking

› 1.4 Understanding Cross-Cultural Exchanges in European Cuisine

› 1.5 Applying Regional Techniques to Modern European Dishes

• 2 Techniques and Ingredients in Classic European Dishes — 5 classes

› 2.1 Identifying Key European Ingredients

› 2.2 Exploring Fundamental Cooking Techniques

› 2.3 Mastering Sauces in European Cuisine

› 2.4 Preparing Classic European Starters

› 2.5 Creating Signature European Main Dishes

• 3 Modern Interpretations of Traditional European Recipes — 5 classes

› 3.1 Exploring the Evolution of Traditional European Recipes

› 3.2 Identifying Key Ingredients in Modern European Cuisine

› 3.3 Analyzing Techniques for Modernizing Classic Dishes

› 3.4 Integrating Contemporary Flavours into Traditional Recipes

› 3.5 Creating a Modern Twist on a Classic European Dish

• 4 Culinary Artistry and Plating of European Cuisine — 5 classes

› 4.1 Exploring European Culinary Artistry: An Introduction to Styling Techniques

› 4.2 Mastering Essential Plating Principles: Balance, Harmony, and Contrast

› 4.3 Applying Colour and Texture: Enhancing Visual Appeal in Dishes

› 4.4 Creating Themed Plates: Cultural Influences and Artistic Inspirations

› 4.5 Designing Signature Presentations: Crafting a Unique Culinary Style

Introduction to Culinary Essentials

4 chapters · 20 classes 90 marks

• 1 Basic Knife Skills and Safety Techniques — 5 classes

› 1.1 Understanding Knife Anatomy and Types

› 1.2 Grasping the Basic Knife Grips

› 1.3 Mastering Basic Cutting Techniques

› 1.4 Prioritizing Knife Safety Practices

› 1.5 Applying Knife Skills in Practice

• 2 Understanding Ingredients and Flavor Profiles — 5 classes

› 2.1 Identifying Basic Ingredients and Their Uses

› 2.2 Exploring Fundamental Flavor Profiles

› 2.3 Analyzing How Ingredients Interact in a Dish

› 2.4 Distinguishing Fresh Ingredients from Preserved Ones

› 2.5 Creating Simple Dishes Using Key Flavors

• 3 Fundamental Cooking Methods and Techniques — 5 classes

› 3.1 Understanding Heat Transfer in Cooking

› 3.2 Mastering Dry Heat Cooking Techniques

› 3.3 Exploring Moist Heat Cooking Methods

› 3.4 Practicing Combination Cooking Techniques

› 3.5 Applying Fundamental Techniques in Simple Dishes

• 4 Creating International Dishes with Aesthetic Presentation — 5 classes

› 4.1 Exploring Flavor Profiles of World Cuisines

› 4.2 Understanding International Ingredients and Their Uses

› 4.3 Mastering Cooking Techniques Across Cultures

› 4.4 Designing Visually Appealing Plates

› 4.5 Integrating Aesthetic Presentation into International Dishes

Nutrition and Menu Planning

4 chapters · 20 classes 65 marks

• 1 Understanding Nutritional Basics and Guidelines — 5 classes

› 1.1 Exploring Macronutrients and Micronutrients

› 1.2 Understanding Daily Nutritional Requirements

› 1.3 Analyzing Food Labels and Nutritional Information

› 1.4 Designing Balanced Meals for Diverse Diets

› 1.5 Applying Nutritional Guidelines in Menu Planning

• 2 Nutritional Needs Across Diverse Populations — 5 classes

› 2.1 Explore Nutritional Needs of Children and Adolescents

› 2.2 Understand Nutritional Requirements for Adults and Seniors

› 2.3 Identify Dietary Preferences in Diverse Cultural Groups

› 2.4 Analyze Nutritional Challenges in Low-Income Populations

› 2.5 Design Nutrition Plans Tailored for Specific Health Conditions

• 3 Designing Balanced Menus for Health and Well-being — 5 classes

› 3.1 Understanding Nutritional Basics: Macronutrients and Micronutrients

› 3.2 Exploring Dietary Guidelines and Their Importance

› 3.3 Constructing Balanced Meals for Optimal Health

› 3.4 Assessing Nutritional Needs Based on Lifestyle and Age

› 3.5 Creating Menus that Promote Health and Well-being

• 4 Advanced Techniques in Nutritional Analysis and Menu Optimization — 5 classes

› 4.1 Understanding Nutritional Guidelines and Standards

› 4.2 Analyzing Nutritional Content of Ingredients

› 4.3 Utilizing Technology for Nutritional Analysis

› 4.4 Optimizing Menus for Balanced Nutrition

› 4.5 Evaluating Menu Adjustments for Special Dietary Needs

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.