Code-106 Certificate in Commercial Cookery

About This Certification

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

Course Curriculum

1 subjects • 6 chapters • 30 classes

Demo Subject

6 chapters • 150 marks

Introduction to Commercial Cookery 5 classes

Overview of the Culinary Industry

Roles and Responsibilities of a Chef

Kitchen Safety and Hygiene

Understanding Kitchen Equipment

Introduction to Food Preparation Techniques

Food Preparation Skills 5 classes

Knife Skills and Cutting Techniques

Vegetable Preparation and Cooking Methods

Meat and Poultry Fabrication

Seafood Preparation and Cooking

Garnishing and Plating Techniques

Cooking Methods and Techniques 5 classes

Dry Heat Cooking Methods

Moist Heat Cooking Methods

Combination Cooking Methods

Baking and Pastry Techniques

Cooking for Dietary Requirements

Menu Planning and Development 5 classes

Understanding Menu Types

Costing and Pricing Menu Items

Seasonal and Local Ingredients

Creating Balanced Menus

Menu Presentation and Marketing

Food Safety and Sanitation 5 classes

Food Safety Regulations

Preventing Foodborne Illness

Proper Food Storage Techniques

Cleaning and Sanitizing Procedures

Personal Hygiene in the Kitchen

Culinary Trends and Innovations 5 classes

Current Trends in the Culinary World

Sustainable Cooking Practices

Fusion Cuisine and Cultural Influences

Plant-Based Cooking

Technology in the Kitchen

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150 total marks
Hospitality Centres

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Code-106 Certificate in Commercial Cookery

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

Code-106 Certificate in Commercial Cookery

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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