|
LAPT
London Academy of Professional Training
Certificate
Certificate in Food and Beverage Production
• Hospitality Centres
• F&B Production
|
| 4Subjects | 62Chapters | 500Classes | 400Total Marks | 60%Pass Mark | LifetimeValidity |
At a Glance
| Award | Certificate |
| Assessment | 400 marks — 240 to pass (60%) |
| Prerequisites | None |
| Validity | Lifetime |
| Awarding Body | LAPT — London Academy of Professional Training |
Curriculum
| 1 | Culinary Fundamentals | 26 chapters · 140 classes 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
| 2 | Vegetable, Grain and Starch Cookery | 12 chapters · 120 classes 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
| 3 | Meat, Poultry and Seafood Cookery | 12 chapters · 120 classes 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
| 4 | International Cuisines | 12 chapters · 120 classes 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
| 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. |