LAPT
London Academy of Professional Training
LAPT Hospitality Centres
Code-033 Certificate in F&B Production
Who Is It For
This certification is ideal for individuals currently working in food and beverage roles who possess foundational knowledge and seek to advance their skills. It is suited for practitioners aiming to formalise their expertise and enhance career progression opportunities.
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Demo Subject
Fundamentals of Food Preparation Techniques
6 classes
1.1 Introduce Essential Kitchen Tools for Food Preparation
1.2 Demonstrate Knife Skills for Accurate Cutting Techniques
1.3 Explain the Importance of Food Safety and Hygiene
1.4 Explore Key Cooking Methods: Boiling, Steaming, and Sautéing
1.5 Apply Flavor Profiles: Seasoning and Balancing Ingredients
1.6 Create a Simple Dish Using Fundamental Techniques
Ingredients Selection and Quality Control
6 classes
2.1 Identify Key Ingredients in F&B Production
2.2 Assess Quality Indicators for Fresh Produce
2.3 Evaluate the Sources of Ingredients for Sustainability
2.4 Apply Sensory Analysis Techniques to Evaluate Ingredients
2.5 Develop Standard Operating Procedures for Ingredient Selection
2.6 Implement Quality Control Measures in Ingredient Storage
Menu Planning and Recipe Development
6 classes
3.1 Analyze Target Audience and Trends for Menu Planning
3.2 Identify and Categorize Menu Types and Styles
3.3 Explore Nutritional Guidelines for Recipe Development
3.4 Create Flavor Profiles and Ingredient Pairings
3.5 Develop Standardized Recipes for Consistency
3.6 Evaluate and Revise Menus Based on Feedback and Trends
Safety and Hygiene in Food Production
6 classes
4.1 Identify Common Food Safety Hazards
4.2 Understand the Importance of Personal Hygiene in Food Handling
4.3 Implement Proper Cleaning and Sanitizing Techniques
4.4 Explore Safe Food Storage Practices
4.5 Apply Temperature Control Methods for Food Safety
4.6 Conduct a Food Safety Self-Inspection Checklist
Advanced Cooking Techniques and Presentation Skills
6 classes
5.1 Master Sous Vide Techniques for Perfect Cooking
5.2 Explore the Art of Flambé and Safe Practices
5.3 Incorporate Emulsification Techniques in Sauces
5.4 Apply Molecular Gastronomy Principles to Dishes
5.5 Enhance Plate Presentation with Color and Texture
5.6 Critique and Improve Presentation Techniques in Group Activity
Assessment Breakdown
60%
Theory
30%
Practical
10%
Project
Passing Mark: 300 / 500 (60%)
Methods: Written Examination, Practical Assignment, Portfolio Assessment
How to Enrol
Website: lapt.org
Email: info@lapt.org
Phone: +44 7513 283044
Address: 85 Great Portland Street, W1W 7LT, United Kingdom
Hours: Monday – Friday, 9AM – 5PM