code-1050 Certified trainer in Food Production

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 Food Production 5 classes

Overview of Food Production

Importance of Food Safety

Basic Cooking Techniques

Understanding Kitchen Equipment

Food Production Terminology

Ingredients and Their Uses 5 classes

Types of Ingredients

Seasoning and Flavoring

Herbs and Spices

Understanding Food Labels

Sourcing Quality Ingredients

Food Preparation Techniques 5 classes

Knife Skills and Safety

Cooking Methods: Boiling, Baking, Grilling

Preparation of Vegetables and Fruits

Meat and Seafood Preparation

Sauces and Stocks

Menu Planning and Costing 5 classes

Creating a Balanced Menu

Costing and Pricing Dishes

Portion Control and Waste Management

Seasonal Menu Adjustments

Understanding Customer Preferences

Food Presentation and Service 5 classes

Plating Techniques

Garnishing and Decoration

Serving Styles

Customer Interaction and Service Skills

Understanding Dining Etiquette

Hygiene and Safety in Food Production 5 classes

Personal Hygiene Standards

Food Storage Guidelines

Preventing Cross-Contamination

Understanding Foodborne Illnesses

Emergency Procedures in the Kitchen

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150 total marks
Hospitality Centres

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code-1050 Certified trainer in Food Production

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

code-1050 Certified trainer in Food Production

About This Certification

Course Curriculum

Enrol through an accredited centre

Send Us An Enquiry

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