Certificate in Gourmet Chocolate Production — Certification Brochure

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London Academy of Professional Training
Certificate
Certificate in Gourmet Chocolate Production
Foundation Level
REF: FD-CCA-F  •  Culinary Centres  •  Chocolate & Confectionery Arts
6Subjects 24Chapters 120Classes 440Total Marks 60%Pass Mark LifetimeValidity
At a Glance
ReferenceFD-CCA-F
AwardCertificate
Assessment440 marks — 264 to pass (60%)
PrerequisitesNone
ValidityLifetime
Awarding BodyLAPT — London Academy of Professional Training
Curriculum
1 Introduction to Chocolate Ingredients 4 chapters · 20 classes  90 marks
• 1 The Origin and Classification of Cocoa Beans — 5 classes
› 1.1 Discovering the Journey: From Cocoa Pods to Beans
› 1.2 Exploring Origins: Understanding Cocoa Bean Varieties
› 1.3 Identifying Regions: The Global Cocoa Belt
› 1.4 Classifying Cocoa: Differentiating Bean Types and Their Characteristics
› 1.5 Evaluating Quality: Assessing Cocoa Bean Potential for Chocolate Production
• 2 Fundamental Ingredients in Chocolate Making — 5 classes
› 2.1 Discovering Cocoa Beans: Types and Sources
› 2.2 Understanding Cocoa Butter: Properties and Functions
› 2.3 Exploring Sweeteners: Sugars and Alternatives
› 2.4 Examining Emulsifiers: Lecithin and Its Role
› 2.5 Analyzing Flavorings: Enhancing Chocolate Taste
• 3 The Chemistry of Flavors and Textures — 5 classes
› 3.1 Understanding Flavor Compounds in Chocolate
› 3.2 Exploring the Role of Cocoa Solids and Milk Fats
› 3.3 Examining Sugar's Impact on Texture and Taste
› 3.4 Analyzing Emulsifiers: Bringing It All Together
› 3.5 Synthesizing Knowledge to Create Flavor Profiles
• 4 Sustainability and Ethical Sourcing of Chocolate Ingredients — 5 classes
› 4.1 Understanding the Environmental Impact of Cocoa Farming
› 4.2 Exploring Fair Trade Practices in Chocolate Production
› 4.3 Identifying Ethical Cocoa Sourcing Regions
› 4.4 Evaluating Certifications for Sustainable Chocolate
› 4.5 Implementing Best Practices for Ethical Ingredient Sourcing
2 Chocolate Tempering Techniques 4 chapters · 20 classes  90 marks
• 1 Understanding the Science of Chocolate Tempering — 5 classes
› 1.1 Explore the Chemistry of Chocolate
› 1.2 Understand Crystallization in Cocoa Butter
› 1.3 Examine the Tempering Temperature Curve
› 1.4 Identify the Signs of Proper Tempering
› 1.5 Apply Techniques to Achieve Optimal Tempering
• 2 Tools and Equipment for Effective Tempering — 5 classes
› 2.1 Understanding the Role of Tools in Chocolate Tempering
› 2.2 Identifying Essential Equipment for Successful Tempering
› 2.3 Comparing Thermometers: Ensuring Precision in Tempering
› 2.4 Mastering Thermoregulation with Tempering Machines
› 2.5 Maintaining and Calibrating Equipment for Optimal Performance
• 3 Basic Tempering Methods and Techniques — 5 classes
› 3.1 Understanding Chocolate Crystallization
› 3.2 Exploring the Seeding Tempering Method
› 3.3 Mastering the Tabling Technique
› 3.4 Utilizing the Microwave Tempering Approach
› 3.5 Applying Techniques to Real-World Scenarios
• 4 Advanced Chocolate Tempering Challenges — 5 classes
› 4.1 Identifying Complex Chocolate Tempering Issues
› 4.2 Analyzing Environmental Impacts on Tempering
› 4.3 Mastering Precision Through Temperature Control
› 4.4 Tackling Unusual Tempering Consistency Problems
› 4.5 Implementing Creative Solutions in Tempering
3 Confectionery Moulding and Shaping 4 chapters · 20 classes  65 marks
• 1 Understanding Confectionery Moulds — 5 classes
› 1.1 Exploring the History and Evolution of Confectionery Moulds
› 1.2 Identifying Different Types of Moulds and Their Uses in Chocolate Production
› 1.3 Understanding Materials: Silicone versus Polycarbonate Moulds
› 1.4 Mastering the Techniques for Preparing and Using Confectionery Moulds
› 1.5 Troubleshooting Common Issues in Moulding and Achieving Perfect Shapes
• 2 Techniques in Chocolate Tempering for Moulding — 5 classes
› 2.1 Understanding Chocolate Tempering Basics
› 2.2 Identifying Common Tempering Methods
› 2.3 Practicing the Seeding Method for Optimal Moulding
› 2.4 Troubleshooting Tempering Issues in Moulding
› 2.5 Applying Tempered Chocolate to Moulds Successfully
• 3 Moulding and Shaping: Practical Skills — 5 classes
› 3.1 Understanding Confectionery Moulds: Types and Materials
› 3.2 Preparing Moulds: Techniques for Optimal Results
› 3.3 Shaping Chocolate: From Liquid to Solid
› 3.4 Mastering Release Techniques: Ensuring Perfect Shapes
› 3.5 Experimenting with Creative Moulding: Advanced Designs and Applications
• 4 Innovative Shapes and Custom Mould Design — 5 classes
› 4.1 Understanding Innovative Chocolate Shapes
› 4.2 Exploring Materials for Custom Moulds
› 4.3 Designing Templates for Unique Chocolates
› 4.4 Crafting Moulds Using 3D Printing Technology
› 4.5 Experimenting with Asymmetrical Chocolate Designs
4 Recipe Development and Innovation 4 chapters · 20 classes  65 marks
• 1 Fundamentals of Chocolate: Ingredients and Flavor Profiles — 5 classes
› 1.1 Identifying Key Chocolate Ingredients
› 1.2 Understanding the Role of Cocoa in Flavor Development
› 1.3 Exploring the Impact of Sweeteners on Chocolate Taste
› 1.4 Analyzing Dairy's Contribution to Chocolate Creaminess
› 1.5 Crafting Unique Flavor Profiles in Chocolate Recipes
• 2 Crafting Classic Recipes: Techniques and Variations — 5 classes
› 2.1 Exploring Chocolate Foundations: Understanding Key Ingredients
› 2.2 Mastering Classic Techniques: Perfecting Tempering and Molding
› 2.3 Creating Flavor Profiles: Balancing Sweetness and Texture
› 2.4 Innovating with Fillings: Experimenting with Ganaches and Inclusions
› 2.5 Customizing Recipes: Elevating Classics with Creative Twists
• 3 Innovative Flavor Pairings and Enhancements — 5 classes
› 3.1 Exploring Taste: Understanding Flavor Profiles in Chocolate
› 3.2 Combining Elements: Pairing Chocolate with Fruits and Spices
› 3.3 Discovering Contrasts: Integrating Savory and Sweet in Chocolate
› 3.4 Enhancing Aromatics: Utilizing Herbs and Floral Notes in Recipes
› 3.5 Innovating Textures: Creating Unique Taste Experiences with Inclusions
• 4 Developing Signature Chocolate Products — 5 classes
› 4.1 Understanding Flavor Profiles in Chocolate
› 4.2 Exploring Ingredient Combinations for Unique Chocolates
› 4.3 Designing Visually Appealing Chocolate Products
› 4.4 Testing and Adjusting Chocolate Recipes for Consistency
› 4.5 Crafting a Signature Chocolate Product with Innovative Techniques
5 Quality Control and Sensory Analysis 4 chapters · 20 classes  65 marks
• 1 Understanding Chocolate Quality Parameters — 5 classes
› 1.1 Exploring Chocolate Origins and Varieties
› 1.2 Identifying Key Quality Indicators in Chocolate
› 1.3 Evaluating Chocolate Texture and Appearance
› 1.4 Conducting Sensory Analysis of Chocolate Flavours
› 1.5 Applying Quality Control Techniques in Chocolate Production
• 2 Analytical Techniques in Chocolate Assessment — 5 classes
› 2.1 Understanding Chocolate Quality Metrics
› 2.2 Exploring Sensory Analysis Techniques
› 2.3 Conducting Visual and Physical Assessments
› 2.4 Performing Taste and Aroma Evaluations
› 2.5 Applying Analytical Techniques to Improve Quality
• 3 Sensory Evaluation Methods for Chocolates — 5 classes
› 3.1 Understanding Sensory Evaluation in Chocolate Production
› 3.2 Identifying Key Sensory Attributes of Chocolate
› 3.3 Exploring Techniques for Chocolate Tasting
› 3.4 Conducting a Structured Chocolate Sensory Analysis
› 3.5 Applying Sensory Evaluation Results to Quality Control
• 4 Implementing Quality Control Protocols in Production — 5 classes
› 4.1 Understanding Quality Control Standards in Chocolate Production
› 4.2 Identifying Common Production Defects in Gourmet Chocolate
› 4.3 Conducting Sensory Analysis for Chocolate Quality
› 4.4 Developing Quality Control Protocols for Chocolate Production
› 4.5 Implementing Feedback into Production to Enhance Quality
6 Hygiene and Safety in Production 4 chapters · 20 classes  65 marks
• 1 Understanding Food Safety Regulations in Chocolate Production — 5 classes
› 1.1 Explore Food Safety Standards for Chocolate Production
› 1.2 Identify Key Hygiene Practices in Chocolate Manufacturing
› 1.3 Analyze Legal Requirements for Chocolate Production Facilities
› 1.4 Implement Cross-contamination Prevention Techniques
› 1.5 Evaluate Compliance and Certification Processes in Chocolate Production
• 2 Identifying and Controlling Contaminants in Chocolate Manufacturing — 5 classes
› 2.1 Understanding Contaminants in Chocolate Production
› 2.2 Identifying Physical Contaminants in Chocolate Manufacturing
› 2.3 Recognising Biological Contaminants and Risks
› 2.4 Managing Chemical Contaminants in the Production Process
› 2.5 Implementing Control Measures to Ensure Chocolate Safety
• 3 Implementing Personal and Equipment Hygiene in the Chocolate Factory — 5 classes
› 3.1 Understanding the Importance of Personal Hygiene in Chocolate Production
› 3.2 Mastering Effective Handwashing Techniques for Factory Safety
› 3.3 Implementing Proper Attire and Protective Gear Protocols
› 3.4 Cleaning and Sanitizing Chocolate Production Equipment
› 3.5 Maintaining Ongoing Hygiene Standards and Safety Practices
• 4 Establishing and Maintaining a Safe Production Environment — 5 classes
› 4.1 Understanding Hygiene Standards in Chocolate Production
› 4.2 Identifying Hazards in the Production Environment
› 4.3 Implementing Effective Sanitation Practices
› 4.4 Conducting Regular Safety Inspections
› 4.5 Developing a Culture of Continuous Safety Improvement
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.