Certificate in Food and Beverage Production

About This Certification

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

Course Curriculum

4 subjects • 62 chapters • 500 classes

Culinary Fundamentals

26 chapters • 100 marks

1 Fundamentals of Food Safety 6 classes

1.1 Understanding Food Safety: The Basics

1.2 Identifying Common Food Hazards

1.3 The Importance of Personal Hygiene in Food Preparation

1.4 Safe Food Storage Practices

1.5 Temperature Control: Keeping Food Safe

1.6 Implementing a Food Safety Plan in Your Kitchen

2 Basic Knife Skills and Cutting Techniques 6 classes

2.1 Introduction to Knife Types and Their Uses

2.2 Mastering the Basic Grip and Posture

2.3 The Art of Chopping: Techniques for Precision

2.4 Slicing and Dicing: Creating Uniform Cuts

2.5 Safe Knife Handling and Maintenance Practices

2.6 Applying Skills: Preparing Vegetables for Cooking

3 Cooking Methods and Heat Transfer 6 classes

3.1 Understanding Conduction: The Science of Direct Heat Transfer

3.2 Mastering Convection: Techniques for Even Cooking

3.3 Exploring Radiation: Grilling and Broiling Essentials

3.4 The Art of Steam Cooking: Benefits and Techniques

3.5 Frying Fundamentals: Deep vs. Shallow Frying Methods

3.6 Combining Methods: Creating Balanced Dishes with Multiple Heat Transfers

4 Flavour Development and Seasoning 6 classes

4.1 Understanding the Basics of Flavour: Sweet, Sour, Salty, Bitter, and Umami

4.2 The Role of Herbs and Spices in Flavour Development

4.3 Balancing Flavours: Techniques for Harmonizing Ingredients

4.4 Seasoning Beyond Salt: Using Acid, Fat, and Sweetness

4.5 Creating Marinades and Brines for Enhanced Flavour

4.6 Tasting and Adjusting: The Art of Final Seasoning in Dishes

5 Advanced Food Presentation and Plating Techniques 6 classes

5.1 Mastering the Art of Plating: Essential Tools and Techniques

5.2 Color Theory in Food Presentation: Creating Visual Appeal

5.3 Textures and Layers: Enhancing Dishes with Depth

5.4 Garnishing Techniques: From Simple to Sophisticated

5.5 Thematic Plating: Designing Plates for Different Cuisines

5.6 Final Touches: Using Sauces and Drizzles for Impact

1 Understanding Ingredients: Types and Categories 6 classes

1.1 Exploring the Basics: What Are Ingredients?

1.2 Identifying Types: Fresh vs. Processed Ingredients

1.3 Categorizing Ingredients: Proteins, Carbs, and Fats

1.4 Flavor Profiles: Understanding Herbs and Spices

1.5 Nutritional Value: Evaluating Ingredients for Health

1.6 Sustainable Choices: Selecting Local and Seasonal Ingredients

2 Seasonality and Sustainability in Ingredient Selection 6 classes

2.1 Understanding Seasonality: The Impact of Local Ingredients on Menu Design

2.2 Exploring Sustainability: Choosing Eco-Friendly Ingredients for Culinary Practices

2.3 Seasonal Ingredient Spotlight: Identifying and Sourcing Fresh Produce

2.4 The Art of Menu Planning: Incorporating Seasonal and Sustainable Ingredients

2.5 Cooking Demonstration: Preparing Dishes with Seasonal Ingredients

2.6 Evaluating Ingredient Choices: Assessing the Sustainability of Your Selections

3 Flavor Profiles and Pairing Techniques 6 classes

3.1 Exploring Flavor Profiles: Understanding the Basics

3.2 The Art of Flavor Pairing: Principles and Techniques

3.3 Taste Testing: Identifying Flavor Combinations

3.4 Seasonal Ingredients: Pairing with Fresh Flavors

3.5 Global Influences: Flavor Profiles from Around the World

3.6 Creative Pairing: Developing Your Unique Flavor Combinations

4 Nutritional Considerations for Ingredient Choices 6 classes

4.1 Understanding Macronutrients: Balancing Proteins, Carbs, and Fats

4.2 The Role of Micronutrients: Vitamins and Minerals in Ingredient Selection

4.3 Evaluating Dietary Needs: Tailoring Ingredients for Special Diets

4.4 Sustainable Sourcing: Nutritional Benefits of Local Ingredients

4.5 Allergen Awareness: Selecting Ingredients for Safety and Nutrition

4.6 Nutritional Labeling: Making Informed Choices for Healthier Menus

5 Advanced Techniques in Ingredient Sourcing and Quality Assessment 6 classes

5.1 Understanding Sourcing Strategies: Local vs. Global Ingredients

5.2 Evaluating Supplier Credentials: Building Trust and Quality Assurance

5.3 Seasonal Sourcing: Maximizing Freshness and Flavor in Your Dishes

5.4 Sustainable Sourcing Practices: Balancing Quality and Environmental Impact

5.5 Advanced Techniques in Quality Assessment: Sensory Evaluation Methods

5.6 Cost-Benefit Analysis of Ingredient Sourcing: Making Informed Decisions

1 Chapter 1 — Understanding Kitchen Layouts and Workflow 5 classes

1.1 Exploring the Essentials of Kitchen Layouts

1.2 Identifying Different Types of Kitchen Designs

1.3 Analyzing Workflow Patterns in a Professional Kitchen

1.4 Optimizing Space and Efficiency in Kitchen Operations

1.5 Applying Ergonomic Principles in Kitchen Workflow

2 Chapter 2 — Essential Kitchen Equipment and Utensils 5 classes

2.1 Identifying Key Kitchen Equipment

2.2 Exploring Functions and Uses of Utensils

2.3 Selecting the Right Tools for Different Cooking Tasks

2.4 Maintaining and Caring for Kitchen Equipment

2.5 Cleaning and Storing Crockery and Cutlery

3 Chapter 3 — Basic Food Safety and Hygiene Practices 5 classes

3.1 Understanding Foodborne Illness and Contamination

3.2 Identifying Kitchen Hazards and Preventive Measures

3.3 Implementing Personal Hygiene Practices

3.4 Applying Sanitization Techniques for Food Safety

3.5 Completing Kitchen Records

4 Chapter 4 — Introduction to Menu Planning and Preparation 5 classes

4.1 Setting Up and Closing Kitchen

4.2 Identifying Key Menu Components

4.3 Exploring Seasonal and Local Ingredients

4.4 Designing a Balanced Menu

4.5 Evaluating Menu Costs and Pricing

1 Chapter 1 — Mastering Fundamental Knife Skills 5 classes

1.1 Understanding Knife Types and Their Uses

1.2 Establishing Safe Knife Handling Practices

1.3 Maintaining and Handling Knives

1.4 Practicing Precision Cuts: Julienne, Dice, and Chiffonade

1.5 Applying Knife Skills in Real Kitchen Scenarios

2 Chapter 2 — Basic Cooking Methods and Techniques 5 classes

2.1 Understanding Heat Transfer in Cooking

2.2 Mastering Boiling and Simmering Techniques

2.3 Exploring the Art of Sautéing and Stir-Frying

2.4 Developing Skills in Roasting and Baking

2.5 Applying Grilling and Broiling Concepts

3 Chapter 3 — Introduction to Sauce-Making 5 classes

3.1 Understanding the Role of Sauces in Culinary Arts

3.2 Exploring Essential Sauce Ingredients and Their Functions

3.3 Mastering Basic Techniques for Preparing Stock-based Sauces

3.4 Crafting Emulsified Sauces: Techniques and Tips

3.5 Applying Sauce-Making Techniques in Practical Dishes

4 Chapter 4 — Baking and Pastry Foundations 5 classes

4.1 Understanding Baking Ingredients and Their Functions

4.2 Mastering Dough Mixing Techniques for Perfect Results

4.3 Exploring Pastry Types and Their Unique Characteristics

4.4 Applying Proper Baking Methods for Consistent Outcomes

4.5 Evaluating Finished Baked Goods for Quality Control

1 Understanding Kitchen Equipment Types and Functions 5 classes

1.1 Identify Different Types of Kitchen Equipment

1.2 Explore the Functions of Cooking Appliances

1.3 Analyze the Maintenance Needs of Kitchen Tools

1.4 Demonstrate Proper Use of Essential Kitchen Equipment

1.5 Evaluate Safety Practices When Operating Kitchen Equipment

2 Safe Operating Procedures for Kitchen Equipment 5 classes

2.1 Identify Safe Operating Procedures for Common Kitchen Equipment

2.2 Demonstrate Proper Setup for Kitchen Equipment Use

2.3 Execute Safety Checks Before Operating Kitchen Equipment

2.4 Perform Basic Maintenance on Key Kitchen Equipment

2.5 Evaluate and Respond to Equipment Malfunctions in the Kitchen

3 Daily Maintenance Practices for Equipment Longevity 5 classes

3.1 Identify Essential Daily Maintenance Tasks for Kitchen Equipment

3.2 Demonstrate Proper Cleaning Techniques for Equipment Safety

3.3 Inspect Equipment for Wear and Tear: A Hands-On Approach

3.4 Schedule and Organize Daily Maintenance Routines Effectively

3.5 Evaluate the Impact of Maintenance Practices on Equipment Longevity

4 Troubleshooting Common Equipment Issues 5 classes

4.1 Identify Common Equipment Malfunctions

4.2 Diagnose Issues with Cooking Machines

4.3 Examine Electrical Problems in Kitchen Equipment

4.4 Apply Troubleshooting Techniques for Repairs

4.5 Evaluate Maintenance Strategies to Prevent Future Issues

1 Understanding Recipe Components and Their Role in Standardisation 5 classes

1.1 Identify Key Components of a Recipe

1.2 Explain the Importance of Accurate Measurements

1.3 Analyse the Role of Cooking Methods in Recipe Standardisation

1.4 Compare Ingredient Substitutions and Their Effects on Recipes

1.5 Develop a Standardised Recipe Based on Component Analysis

2 Principles of Measuring and Scaling Ingredients Accurately 5 classes

2.1 Understand the Importance of Accurate Measurements in Cooking

2.2 Identify Different Units of Measurement and Their Conversions

2.3 Explore Tools and Techniques for Measuring Dry Ingredients

2.4 Master the Techniques for Measuring Liquid Ingredients

2.5 Apply Knowledge by Scaling a Recipe for Different Servings

3 Developing and Testing Standardised Recipes for Consistency 5 classes

3.1 Identify Key Components of a Standardised Recipe

3.2 Explore Methods for Testing Recipe Consistency

3.3 Develop a Standardised Recipe Template

3.4 Conduct a Blind Taste Test for Recipe Evaluation

3.5 Implement Feedback for Recipe Refinement

4 Implementing Recipe Standardisation in Professional Kitchen Operations 5 classes

4.1 Define Recipe Standardisation and Its Importance in Professional Kitchens

4.2 Identify Key Components of a Standardised Recipe

4.3 Develop a Template for Standardised Recipes

4.4 Implement Recipe Standardisation in Menu Planning

4.5 Evaluate the Impact of Recipe Standardisation on Kitchen Efficiency

Vegetable, Grain and Starch Cookery

12 chapters • 100 marks

1 Vegetables: Classification and Selection 10 classes

1.1 Types of Vegetables

1.2 Root and Tuber Vegetables

1.3 Leafy and Stem Vegetables

1.4 Fruit Vegetables and Gourds

1.5 Bulbs, Flowers and Pods

1.6 Seasonal Availability in India

1.7 Quality Signs of Fresh Vegetables

1.8 Receiving and Inspecting Produce

1.9 Storage Conditions by Type

1.10 Selection Practice

2 Washing, Cutting and Preparation of Vegetables 10 classes

2.1 Washing and Sanitising Produce

2.2 Peeling and Trimming

2.3 Basic Knife Cuts for Vegetables

2.4 Classic Cuts: Julienne and Brunoise

2.5 Dicing and Chopping Methods

2.6 Cutting Onions, Garlic and Ginger

2.7 Preventing Browning and Discolouration

2.8 Yield and Wastage Calculation

2.9 Mise en Place for Vegetables

2.10 Preparation Practice

3 Boiling, Steaming and Blanching Vegetables 10 classes

3.1 Principles of Boiling Vegetables

3.2 Steaming Methods

3.3 Blanching and Refreshing

3.4 Retaining Colour and Texture

3.5 Cooking Green Vegetables

3.6 Cooking Root Vegetables

3.7 Cooking Time and Doneness Tests

3.8 Seasoning Boiled Vegetables

3.9 Holding and Reheating

3.10 Boiling and Steaming Practice

4 Sauteing, Frying and Roasting Vegetables 10 classes

4.1 Sauteing Principles and Pan Choice

4.2 Stir Frying Techniques

4.3 Shallow and Deep Frying Vegetables

4.4 Batters and Coatings

4.5 Roasting and Baking Vegetables

4.6 Grilling Vegetables

4.7 Braising and Stewing Vegetables

4.8 Fat and Oil Management

4.9 Plating Dry Vegetable Dishes

4.10 Cooking Method Practice

5 Indian Vegetable Dishes and Gravies 10 classes

5.1 Indian Spices and Tempering

5.2 Basic Onion-Tomato Gravy

5.3 Dry Vegetable Preparations

5.4 Gravy-Based Vegetable Dishes

5.5 Dal Varieties and Preparation

5.6 Paneer Preparation and Dishes

5.7 Regional Vegetable Dishes

5.8 Vegetable Curries with Coconut and Curd

5.9 Seasoning and Flavour Balance

5.10 Indian Vegetable Menu Practice

6 Salads, Dressings and Raw Preparations 10 classes

6.1 Types of Salads

6.2 Salad Greens Preparation

6.3 Basic Dressings and Vinaigrettes

6.4 Mayonnaise and Emulsified Dressings

6.5 Raita, Chutneys and Pickles

6.6 Composed and Mixed Salads

6.7 Fruit and Vegetable Platters

6.8 Garnishing with Vegetables

6.9 Food Safety for Raw Items

6.10 Salad Plating Practice

7 Rice, Pulses and Legumes Cookery 10 classes

7.1 Types of Rice and Their Uses

7.2 Washing and Soaking Rice

7.3 Boiling and Steaming Rice

7.4 Pulao and Biryani Methods

7.5 Fried Rice and Flavoured Rice

7.6 Types of Pulses and Legumes

7.7 Soaking and Cooking Pulses

7.8 Dal and Sambar Preparation

7.9 Sprouting and Salad Uses

7.10 Rice and Pulse Cooking Practice

8 Wheat, Flours and Indian Breads 10 classes

8.1 Types of Flour and Grains

8.2 Kneading and Dough Resting

8.3 Chapati and Phulka Preparation

8.4 Paratha Varieties

8.5 Puri and Bhatura Frying

8.6 Tandoori Breads Basics

8.7 Stuffed Breads and Kulchas

8.8 Fermented Doughs: Dosa and Idli

8.9 Storing and Holding Breads

8.10 Bread Making Practice

9 Millets, Pasta, Noodles and Other Starches 10 classes

9.1 Millets and Ancient Grains

9.2 Cooking Techniques for Millets

9.3 Types of Pasta and Noodles

9.4 Cooking Pasta Al Dente

9.5 Pasta Sauces and Combinations

9.6 Noodle Stir-Fry Preparation

9.7 Potato Cooking Methods

9.8 Mashed, Roast and Fried Potatoes

9.9 Couscous, Polenta and Other Starches

9.10 Starch Dish Practice

10 Soups, Stocks and Vegetarian Sauces 10 classes

10.1 Types of Soups

10.2 Making Vegetable Stock

10.3 Clear Soups and Broths

10.4 Thick and Cream Soups

10.5 Puree Soups

10.6 Basic Mother Sauces in Vegetarian Form

10.7 Thickening Agents and Roux

10.8 Indian Soups and Shorbas

10.9 Seasoning and Correcting Sauces

10.10 Soup and Sauce Practice

11 Vegetarian Menu Composition and Plating 10 classes

11.1 Principles of Vegetarian Menu Design

11.2 Balancing Protein in Vegetarian Meals

11.3 Vegan and Jain Menu Adaptations

11.4 Allergen-Aware Vegetable Dishes

11.5 Colour and Texture in Plating

11.6 Portion Control and Costing

11.7 Standard Recipe Cards

11.8 Garnishes and Presentation Styles

11.9 Tasting and Quality Checks

11.10 Vegetarian Menu Practice

12 Kitchen Safety, Hygiene and Practical Assessment 10 classes

12.1 Personal Hygiene in the Kitchen

12.2 Safe Knife Handling

12.3 Hot Oil and Burn Safety

12.4 Cross-Contamination Between Food Groups

12.5 Temperature Control and Holding

12.6 Storage Labelling and Date Marking

12.7 Cleaning as You Work

12.8 Reducing Waste and Using Trimmings

12.9 Recording Production and Wastage

12.10 Practical Cookery Assessment Preparation

Meat, Poultry and Seafood Cookery

12 chapters • 100 marks

1 Meat, Poultry and Seafood in the Hotel Kitchen 10 classes

1.1 Role of Proteins on Hotel Menus

1.2 Cuts and Categories of Meat

1.3 Types of Poultry and Game

1.4 Fish and Shellfish Families

1.5 Nutritional Value of Proteins

1.6 Religious and Dietary Restrictions

1.7 Buying Specifications and Grades

1.8 Receiving and Inspecting Deliveries

1.9 Storage Temperatures and Rotation

1.10 Protein Identification Practice

2 Knife Skills and Butchery Preparation 10 classes

2.1 Choosing and Maintaining Knives

2.2 Sharpening and Steeling

2.3 Boning and Trimming Meat

2.4 Cutting Steaks, Chops and Cubes

2.5 Jointing and Boning Poultry

2.6 Mincing and Marinating Meat

2.7 Preparation of Offal

2.8 Portion Control and Yield Testing

2.9 Using Trimmings for Stocks and Mince

2.10 Butchery Practice

3 Fish and Shellfish Preparation 10 classes

3.1 Round and Flat Fish Identification

3.2 Scaling, Gutting and Filleting Round Fish

3.3 Filleting Flat Fish

3.4 Preparing Prawns and Shrimp

3.5 Preparing Crab and Lobster

3.6 Cleaning Squid and Shellfish

3.7 Freshness Checks for Seafood

3.8 Allergen Rules for Fish and Shellfish

3.9 Frozen Seafood Thawing

3.10 Seafood Preparation Practice

4 Dry Heat Cooking: Grilling, Roasting and Frying 10 classes

4.1 Principles of Dry Heat Cooking

4.2 Grilling Meat and Poultry

4.3 Pan Frying and Searing

4.4 Shallow and Deep Frying Proteins

4.5 Roasting Joints and Whole Birds

4.6 Resting and Carving

4.7 Cooking Temperatures and Doneness

4.8 Basting and Glazing

4.9 Gravies and Pan Sauces

4.10 Dry Heat Practice

5 Moist Heat Cooking: Braising, Stewing and Poaching 10 classes

5.1 Principles of Moist Heat Cooking

5.2 Braising Tough Cuts

5.3 Stewing and Casseroles

5.4 Poaching Chicken and Fish

5.5 Steaming Fish and Dim Sum Fillings

5.6 Pressure Cooking Meats

5.7 Slow Cooked Dishes

5.8 Sauce Reduction and Finishing

5.9 Cooling and Reheating Safely

5.10 Moist Heat Practice

6 Indian Meat and Poultry Dishes 10 classes

6.1 Marinades and Spice Pastes

6.2 Chicken Curries and Gravies

6.3 Mutton and Lamb Curries

6.4 Keema and Kofta Dishes

6.5 Biryani Dum Cooking

6.6 Regional Meat Specialities

6.7 Cooking with a Tandoor

6.8 Kebabs and Tikkas

6.9 Egg Dishes in Indian Cooking

6.10 Indian Non-Vegetarian Menu Practice

7 Indian Fish and Seafood Dishes 10 classes

7.1 Coastal Fish Curries

7.2 Fried and Tawa Fish

7.3 Tandoori and Grilled Fish

7.4 Prawn and Crab Preparations

7.5 Fish with Coconut and Tamarind Bases

7.6 Bengali and Goan Specialities

7.7 Seafood Rice and Biryani

7.8 Reducing Fishy Odour

7.9 Balancing Spice with Delicate Flesh

7.10 Indian Seafood Practice

8 Stocks, Sauces and Accompaniments for Proteins 10 classes

8.1 Making Brown and White Stocks

8.2 Fish Stock Preparation

8.3 Mother Sauces and Derivatives

8.4 Gravies and Jus

8.5 Pepper, Mushroom and Wine Sauces

8.6 Compound Butters and Marinades

8.7 Vegetable and Starch Accompaniments

8.8 Matching Sauces to Proteins

8.9 Seasoning and Tasting Sauces

8.10 Sauce Making Practice

9 Egg, Cold Meats and Charcuterie Basics 10 classes

9.1 Egg Cookery Methods

9.2 Omelettes and Scrambled Eggs

9.3 Poached and Boiled Eggs

9.4 Brining and Curing Basics

9.5 Sausages and Cold Cuts

9.6 Terrines and Pates Overview

9.7 Smoking Basics

9.8 Cold Platters and Presentation

9.9 Safe Handling of Ready-to-Eat Meats

9.10 Cold Protein Practice

10 Food Safety for High-Risk Proteins 10 classes

10.1 Hazards in Raw Meat and Seafood

10.2 Temperature Danger Zone

10.3 Colour-Coded Boards and Knives

10.4 Cross-Contamination Prevention

10.5 Core Cooking Temperatures

10.6 Cooling, Chilling and Reheating

10.7 Cook-Chill and Cook-Freeze Production

10.8 Hazard Control Points for Proteins

10.9 Allergens in Protein Dishes

10.10 Food Safety Record Practice

11 Portioning, Plating and Menu Costing for Proteins 10 classes

11.1 Standard Portion Sizes

11.2 Costing a Protein Dish

11.3 Yield and Wastage Records

11.4 Plate Composition and Balance

11.5 Garnishes and Sauce Presentation

11.6 Hot Holding and Pass Service

11.7 Setting Up for Rush Service

11.8 Seasonal and Sustainable Seafood Choices

11.9 Reducing Waste with Nose-to-Tail Use

11.10 Plating Practice

12 Practical Assessment: Protein Menu Production 10 classes

12.1 Planning a Protein Menu

12.2 Writing a Production Order

12.3 Mise en Place Planning

12.4 Timing a Multi-Dish Service

12.5 Cooking and Finishing Dishes

12.6 Tasting and Quality Checks

12.7 Cleaning and Closing the Station

12.8 Recording Waste and Stock Use

12.9 Reviewing Chef Feedback

12.10 Preparing for Assessment Day

International Cuisines

12 chapters • 100 marks

1 Understanding World Cuisines and Menu Styles 10 classes

1.1 How Geography Shapes Cuisine

1.2 Major Cuisine Families of the World

1.3 Staple Ingredients by Region

1.4 Spices, Herbs and Flavour Bases

1.5 Cooking Methods by Region

1.6 Meal Structure and Courses

1.7 Religion, Culture and Food Customs

1.8 Reading International Menus

1.9 Guest Expectations of Authenticity

1.10 Cuisine Map Practice

2 North Indian and Mughlai Cuisine 10 classes

2.1 Punjabi Home Style Dishes

2.2 Mughlai Gravies and Kormas

2.3 Awadhi Dum Cooking

2.4 Tandoori and Kebab Station

2.5 Kashmiri Specialities

2.6 Rajasthani and Gujarati Dishes

2.7 Breads and Accompaniments

2.8 Sweets and Desserts of the North

2.9 Regional Menu Planning

2.10 North Indian Production Practice

3 South and East Indian Cuisines 10 classes

3.1 Kerala and Coastal Cooking

3.2 Tamil Chettinad Dishes

3.3 Andhra and Hyderabadi Specialities

3.4 Karnataka Meals and Snacks

3.5 Bengali and Odia Dishes

3.6 North-East Indian Flavours

3.7 Fermented Batters and Breakfast Items

3.8 Coconut, Tamarind and Curry Leaf Use

3.9 Regional Sweets

3.10 South and East Menu Practice

4 Chinese and South East Asian Cuisines 10 classes

4.1 Chinese Regional Styles

4.2 Wok Cooking Techniques

4.3 Sauces and Seasoning Pastes

4.4 Noodles, Rice and Dim Sum

4.5 Soups and Starters

4.6 Thai Curries and Salads

4.7 Vietnamese and Malaysian Dishes

4.8 Indo-Chinese Hotel Dishes

4.9 Balancing Sweet, Sour, Salty and Hot

4.10 Asian Menu Practice

5 Japanese, Korean and Far Eastern Cuisine 10 classes

5.1 Japanese Culinary Principles

5.2 Rice Preparation for Sushi

5.3 Basic Sushi and Sashimi Handling

5.4 Tempura and Grilled Dishes

5.5 Ramen and Noodle Soups

5.6 Korean Staples and Fermented Foods

5.7 Korean Grilled Dishes

5.8 Broths and Dashi

5.9 Plating in East Asian Style

5.10 Far Eastern Menu Practice

6 Italian and Mediterranean Cuisine 10 classes

6.1 Italian Regional Overview

6.2 Fresh and Dried Pasta Dishes

6.3 Risotto Preparation

6.4 Pizza Dough and Toppings

6.5 Mediterranean Salads and Mezze

6.6 Grilled Seafood and Meats

6.7 Olive Oil, Herbs and Cheese

6.8 Spanish Tapas and Paella

6.9 Greek and Turkish Specialities

6.10 Mediterranean Menu Practice

7 French and Continental Cuisine 10 classes

7.1 Classical French Kitchen Organisation

7.2 Stocks and Mother Sauces in Continental Cooking

7.3 Classic Soups

7.4 Classic Egg and Starter Dishes

7.5 Meat and Fish Main Courses

7.6 Vegetables and Potato Preparations

7.7 Cheese and Charcuterie Service

7.8 Classic Desserts

7.9 Modern Continental Presentation

7.10 Continental Menu Practice

8 Middle Eastern, African and Mexican Cuisine 10 classes

8.1 Middle Eastern Spice Blends

8.2 Grills, Kebabs and Flatbreads

8.3 Hummus, Falafel and Dips

8.4 North African Tagines and Couscous

8.5 West and East African Staples

8.6 Mexican Salsas and Tortillas

8.7 Tacos, Burritos and Grills

8.8 South American Dishes

8.9 Fusion Dishes Using Local Ingredients

8.10 Global Flavours Practice

9 American, British and Fusion Cuisine 10 classes

9.1 Classic American Grill Dishes

9.2 Burgers, Sandwiches and Wraps

9.3 Breakfast Cooking Styles

9.4 Traditional British Dishes

9.5 Pies, Roasts and Pub Meals

9.6 Understanding Fusion Cooking

9.7 Adapting Dishes for Local Taste

9.8 Dishes for Children and Families

9.9 Comfort Food Menus

9.10 Fusion Menu Practice

10 Adapting Cuisines to Dietary and Cultural Needs 10 classes

10.1 Vegetarian and Vegan Adaptations

10.2 Halal and Jain Preparation Rules

10.3 Gluten-Free and Allergen-Safe Cooking

10.4 Low Salt and Diabetic Options

10.5 Reducing Heat and Spice for Guests

10.6 Cooking for Children and Elderly Guests

10.7 Labelling Dishes Clearly

10.8 Substitutions Without Losing Character

10.9 Advising Guests About Ingredients

10.10 Adaptation Practice

11 Buffets, Live Stations and Theme Nights 10 classes

11.1 Planning an International Theme Night

11.2 Live Cooking Station Set-Up

11.3 Buffet Menu Balance

11.4 Holding Food Safely at Buffets

11.5 Garnish and Display for Cuisines

11.6 Costing a Theme Buffet

11.7 Station Staffing and Flow

11.8 Handling Guest Interaction at Live Stations

11.9 Promoting New Menu Items to Guests

11.10 Theme Buffet Practice

12 Practical Assessment: International Menu Production 10 classes

12.1 Selecting a Cuisine and Menu

12.2 Writing Recipes and Ingredient Lists

12.3 Ordering and Preparing Stock

12.4 Planning Mise en Place

12.5 Cooking Authentic Signature Dishes

12.6 Plating and Service Standards

12.7 Hygiene and Safety Checks

12.8 Tasting and Quality Review

12.9 Cleaning and Costing Review

12.10 Assessment Day Preparation

Certificate in Food and Beverage Production

400 total marks
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Certificate in Food and Beverage Production

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Certificate in Food and Beverage Production

About This Certification

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