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LAPT
London Academy of Professional Training
Certificate
Certificate in Professional Kitchen Operations
Foundation Level
REF: HS-FBP-F
• Hospitality Centres
• F&B Production
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| 6Subjects | 24Chapters | 120Classes | 440Total Marks | 60%Pass Mark | LifetimeValidity |
At a Glance
| Reference | HS-FBP-F |
| Award | Certificate |
| Assessment | 440 marks — 264 to pass (60%) |
| Prerequisites | None |
| Validity | Lifetime |
| Awarding Body | LAPT — London Academy of Professional Training |
Curriculum
| 1 | Introduction to Kitchen Operations | 4 chapters · 20 classes 65 marks |
• 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 Applying Knowledge to Organize a Functional Workspace
• 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 Demonstrating Safe Food Handling Procedures
• 4 Chapter 4 — Introduction to Menu Planning and Preparation — 5 classes
› 4.1 Understanding Menu Planning Basics
› 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
| 2 | Basic Culinary Techniques | 4 chapters · 20 classes 90 marks |
• 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 Mastering Basic Knife Grips and Cutting Techniques
› 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
| 3 | Health, Safety, and Hygiene | 4 chapters · 20 classes 65 marks |
• 1 Understanding Health and Safety Regulations in Professional Kitchens — 5 classes
› 1.1 Exploring Key Health and Safety Legislation for Kitchens
› 1.2 Identifying Common Hazards in Professional Kitchens
› 1.3 Implementing Effective Safety Protocols
› 1.4 Maintaining Hygiene Standards in Food Preparation
› 1.5 Conducting Risk Assessments in Kitchen Environments
• 2 Implementation of Hygiene Standards and Procedures — 5 classes
› 2.1 Understanding Hygiene Regulations in Professional Kitchens
› 2.2 Identifying and Mitigating Hygiene Hazards
› 2.3 Applying Correct Handwashing Techniques
› 2.4 Implementing Effective Cleaning Protocols
› 2.5 Maintaining Hygiene Standards During Food Preparation
• 3 Risk Assessment and Hazard Control in Kitchen Operations — 5 classes
› 3.1 Understanding Kitchen Hazards and Their Impact
› 3.2 Identifying Common Risks in Kitchen Environments
› 3.3 Evaluating Risk Factors and Prioritizing Controls
› 3.4 Implementing Effective Hazard Control Measures
› 3.5 Monitoring and Reviewing Risk Management Strategies
• 4 Emergency Response and First Aid in Food Production Facilities — 5 classes
› 4.1 Understanding Emergency Protocols in Food Production
› 4.2 Identifying Common Kitchen Emergencies
› 4.3 Applying First Aid Techniques for Common Injuries
› 4.4 Implementing Evacuation Plans Effectively
› 4.5 Evaluating Emergency Response Drills for Safety Compliance
| 4 | Equipment Use and Maintenance | 4 chapters · 20 classes 65 marks |
• 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
| 5 | Recipe Standardisation | 4 chapters · 20 classes 65 marks |
• 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
| 6 | Problem-Solving in Kitchen Settings | 4 chapters · 20 classes 90 marks |
• 1 Identifying Common Kitchen Challenges — 5 classes
› 1.1 Recognize Common Kitchen Workflow Disruptions
› 1.2 Identify Equipment Failures and Their Impact
› 1.3 Analyze Ingredient Shortages and Alternatives
› 1.4 Assess Time Management Issues in Food Preparation
› 1.5 Develop Strategies for Resolving Kitchen Conflicts
• 2 Analyzing Problems and Root Causes — 5 classes
› 2.1 Identify Common Kitchen Problems through Observation
› 2.2 Use Data Collection Techniques to Gather Information
› 2.3 Apply Root Cause Analysis Methods to Kitchen Issues
› 2.4 Evaluate the Impact of Identified Problems on Operations
› 2.5 Develop Action Plans for Effective Problem Resolution
• 3 Developing Creative Solutions — 5 classes
› 3.1 Identify Common Kitchen Challenges
› 3.2 Brainstorm Creative Solutions to Kitchen Problems
› 3.3 Evaluate the Feasibility of Proposed Solutions
› 3.4 Implement Creative Solutions in Real-World Scenarios
› 3.5 Reflect on Problem-Solving Outcomes and Adjust Strategies
• 4 Implementing Solutions and Evaluating Outcomes — 5 classes
› 4.1 Identify Common Kitchen Problems and Challenges
› 4.2 Develop Strategic Solutions for Kitchen Issues
› 4.3 Implement Solutions in a Controlled Kitchen Environment
› 4.4 Monitor and Collect Data on Solution Effectiveness
› 4.5 Evaluate Outcomes and Recommend Future Improvements
| 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. |