Certificate in Indian and International Cuisines

LAPT

London Academy of Professional Training

Certificate

REF: CUL-C03 • Culinary Centres • Advanced Culinary Arts

4Subjects	64Chapters	486Classes	400Total Marks	60%Pass Mark	LifetimeValidity

At a Glance

Reference	CUL-C03
Award	Certificate
Assessment	400 marks — 240 to pass (60%)
Prerequisites	None
Validity	Lifetime
Awarding Body	LAPT — London Academy of Professional Training

Curriculum

Garde Manger, Cold Kitchen and Plating

22 chapters · 126 classes 100 marks

• 1 Foundations of Aesthetic Food Presentation — 6 classes

› 1.1 Understanding the Principles of Food Aesthetics

› 1.2 Exploring Color Theory in Culinary Presentation

› 1.3 Balancing Texture and Form for Visual Appeal

› 1.4 Designing Contextual and Thematic Plating

› 1.5 Mastering the Art of Negative Space in Plating

› 1.6 Creating Harmony with Garnishes and Accents

• 2 Advanced Plating Techniques and Tools — 6 classes

› 2.1 Understanding the Principles of Modern Plating

› 2.2 Exploring Essential Plating Tools and Their Uses

› 2.3 Mastering the Use of Colors and Textures in Plating

› 2.4 Creating Visual Balance and Harmony on the Plate

› 2.5 Designing Thematic and Seasonal Presentation Styles

› 2.6 Evaluating and Refining Plating for Aesthetic Impact

• 3 Playing with Textures and Edible Elements — 6 classes

› 3.1 Exploring Texture Variations in Culinary Art

› 3.2 Understanding Edible Elements in Food Design

› 3.3 Combining Textures for Visual and Taste Appeal

› 3.4 Employing Edible Elements for Color and Contrast

› 3.5 Techniques for Layering Textures in Dishes

› 3.6 Applying Edible Elements in Thematic Presentations

• 4 Culinary Artistry: Theme and Concept Development — 6 classes

› 4.1 Understanding Culinary Themes and Concepts

› 4.2 Exploring Cultural Influences in Food Presentation

› 4.3 Analyzing the Use of Color and Texture in Plating

› 4.4 Designing Menus with Cohesive Themes

› 4.5 Developing a Signature Style in Dish Presentation

› 4.6 Applying Thematic Concepts in Practical Plating

• 5 Innovation in Modernist Food Presentation — 6 classes

› 5.1 Exploring the Principles of Modernist Food Presentation

› 5.2 Analyzing the Role of Plating in Culinary Innovation

› 5.3 Implementing Textural Contrast in Food Design

› 5.4 Utilizing Color Theory for Visual Appeal in Dishes

› 5.5 Crafting Unique Plating Techniques Using Modernist Tools

› 5.6 Applying Storytelling Through Innovative Plate Composition

• 1 Plating Basics — 4 classes

› 1.1 Choosing Plates and Space

› 1.2 Colour, Height and Balance

› 1.3 Neat Sauce Work

› 1.4 Simple Garnishes

• 2 Tasting and Feedback — 4 classes

› 2.1 Tasting Your Finished Dish

› 2.2 Giving and Receiving Feedback

› 2.3 Portion Size and Consistency

› 2.4 Cleaning Down After Cooking

• 3 Looking Ahead — 4 classes

› 3.1 Review of Skills Learned

› 3.2 Foundation Certificate Overview

› 3.3 Careers in Professional Kitchens

› 3.4 Planning Your Cooking Journey

• 1 Cooling and Storing — 4 classes

› 1.1 Cooling Racks and Resting Times

› 1.2 Storing Bread, Biscuits and Cakes

› 1.3 Keeping Baked Goods Fresh

› 1.4 Packing Treats for Gifts

• 2 Glazing and Simple Decoration — 4 classes

› 2.1 Egg Wash and Milk Glazes

› 2.2 Making Icing Sugar Glaze

› 2.3 Buttercream Basics

› 2.4 Simple Piping and Dusting

• 3 Your Baking Journey Ahead — 4 classes

› 3.1 Reviewing What You Baked

› 3.2 Costing a Simple Bake

› 3.3 Careers in Bakeries

› 3.4 From Workshop to Foundation Level

• 1 Introduction to Cold Presentation Techniques — 6 classes

› 1.1 Understanding Cold Presentation Principles

› 1.2 Essential Tools for Cold Presentation

› 1.3 Color Theory in Food Presentation

› 1.4 Plating Techniques for Cold Dishes

› 1.5 Creating Visual Balance on Plates

› 1.6 Understanding Texture in Cold Dishes

• 2 Creating Canapés with Flair — 6 classes

› 2.1 Classic Canapé Recipes

› 2.2 Innovative Canapé Combinations

› 2.3 Seasonal Ingredients for Canapés

› 2.4 Building Layers in Canapés

› 2.5 Pairing Canapés with Beverages

› 2.6 Presentation Styles for Canapés

• 3 Garnishing and Decoration Techniques — 6 classes

› 3.1 Herb Garnishes and Their Uses

› 3.2 Fruit and Vegetable Carving

› 3.3 Edible Flowers in Presentation

› 3.4 Sauces as Decorative Elements

› 3.5 Creating Height and Depth in Garnishes

› 3.6 Using Textures for Visual Appeal

• 4 Cocktail Items and Their Presentation — 6 classes

› 4.1 Popular Cocktail Appetizers

› 4.2 Pairing Flavors with Cocktails

› 4.3 Creative Skewers and Sticks

› 4.4 Serving Cocktail Items Effectively

› 4.5 Glassware Selection for Cocktails

› 4.6 Garnishing Cocktail Drinks

• 5 Innovative Cold Dish Ideas — 6 classes

› 5.1 Fusion Cold Dishes

› 5.2 Global Inspirations for Cold Dishes

› 5.3 Vegetarian and Vegan Cold Options

› 5.4 Utilizing Leftovers in Cold Dishes

› 5.5 Cold Dish Pairings with Sides

› 5.6 Trendy Cold Dish Presentations

• 1 Creating Simple Salads — 4 classes

› 1.1 Basic Salad Combinations

› 1.2 Dressings and Vinaigrettes

› 1.3 Layering Ingredients Effectively

› 1.4 Herbs and Seasoning Basics

• 2 Fruit Preparation Techniques — 4 classes

› 2.1 Peeling and Slicing Techniques

› 2.2 Creating Fruit Garnishes

› 2.3 Mixing Fruits for Salads

› 2.4 Storing and Preserving Fruits

• 3 Finishing and Presentation — 4 classes

› 3.1 Plating Techniques for Salads

› 3.2 Using Color and Texture

› 3.3 Garnishing for Visual Appeal

› 3.4 Serving Suggestions and Styles

• 20 Cold Buffet and Platter Production — 10 classes

› 20.1 Planning a Cold Buffet Menu

› 20.2 Calculating Quantities for Buffet Guests

› 20.3 Preparing Cold Meat and Poultry Platters

› 20.4 Preparing Cold Fish and Seafood Platters

› 20.5 Vegetable and Cheese Platters

› 20.6 Arranging Platters for Height and Balance

› 20.7 Using Aspic, Gelee and Glazes

› 20.8 Replenishing Buffet Items During Service

› 20.9 Carving and Slicing for Display

› 20.10 Practical Cold Platter Assessment

• 21 Cured, Pickled and Preserved Cold Items — 10 classes

› 21.1 Principles of Curing and Salting

› 21.2 Making Gravlax and Cured Fish Safely

› 21.3 Pickling Vegetables and Fruit

› 21.4 Making Terrines and Pates

› 21.5 Rillettes and Potted Preparations

› 21.6 Chutneys and Preserves for Cold Plates

› 21.7 Smoking Foods on a Small Scale

› 21.8 Safe Ageing Times and Temperature Records

› 21.9 Slicing and Presenting Cured Foods

› 21.10 Pairing Preserved Items With Breads and Garnishes

• 22 Safe Display, Holding and Service of Cold Food — 10 classes

› 22.1 Cold Holding Temperatures and Time Limits

› 22.2 Ice Beds, Chilled Counters and Cabinets

› 22.3 Protecting Displayed Food From Contamination

› 22.4 Sneeze Guards and Serving Utensils

› 22.5 Date Marking Ready-to-Eat Food

› 22.6 Allergen Labels on Cold Displays

› 22.7 Discarding Food After Display Time

› 22.8 Transporting Cold Food Safely

› 22.9 Monitoring and Recording Display Temperatures

› 22.10 Handling a Display Temperature Failure

Indian Regional Cuisines

12 chapters · 120 classes 100 marks

• 1 Foundations of Indian Cooking and the Spice Pantry — 10 classes

› 1.1 Regions and Food Traditions of India

› 1.2 Core Ingredients of the Indian Kitchen

› 1.3 Whole Spices and Their Characters

› 1.4 Ground Spices, Colour and Heat

› 1.5 Fresh Aromatics Ginger Garlic and Chillies

› 1.6 Ghee, Oils and Fats in Indian Cooking

› 1.7 Dairy Products Curd Paneer and Khoya

› 1.8 Indian Cooking Vessels and Equipment

› 1.9 Safe Handling of Spices and Dry Goods

› 1.10 Reading and Standardising a Regional Recipe

• 2 Spice Blends, Masalas and Tempering Techniques — 10 classes

› 2.1 Principles of Layering Flavour With Spices

› 2.2 Dry Roasting and Grinding Masalas

› 2.3 Garam Masala and Chaat Masala Blends

› 2.4 Regional Masala Pastes

› 2.5 Tadka and Tempering Methods

› 2.6 Bhunao and Frying Down Masala

› 2.7 Dum Cooking and Sealed Pot Methods

› 2.8 Smoking With Dhungar Technique

› 2.9 Controlling Heat and Preventing Burnt Spice

› 2.10 Tasting and Adjusting Masala Balance

• 3 Gravies, Pastes and Base Sauces of Indian Kitchens — 10 classes

› 3.1 Onion Tomato Base Gravy

› 3.2 White Gravy With Nuts and Cream

› 3.3 Yellow Gravy and Makhani Base

› 3.4 Green Gravy With Spinach and Herbs

› 3.5 Coconut Based Gravies

› 3.6 Yoghurt Based Gravies and Kadhi

› 3.7 Preparing Gravy Bases in Bulk

› 3.8 Cooling and Storing Gravy Bases Safely

› 3.9 Combining Bases for Many Dishes

› 3.10 Practical Gravy Base Assessment

• 4 Dal, Rice and Pulse Preparations Across India — 10 classes

› 4.1 Types of Dal and Cooking Times

› 4.2 Basic Tadka Dal Preparation

› 4.3 Dal Makhani and Slow Cooked Dals

› 4.4 Sambar and Rasam Basics

› 4.5 Rajma Chole and Bean Curries

› 4.6 Plain Steamed Rice and Perfect Grains

› 4.7 Pulao and Flavoured Rice Dishes

› 4.8 Khichdi and One Pot Meals

› 4.9 Cooling and Reheating Rice Safely

› 4.10 Pairing Dal and Rice on a Menu

• 5 North Indian and Punjabi Cuisine — 10 classes

› 5.1 Features of Punjabi Home and Dhaba Cooking

› 5.2 Paneer Dishes and Handling Paneer

› 5.3 Butter and Cream Based Curries

› 5.4 Sarson Ka Saag and Seasonal Greens

› 5.5 Punjabi Chicken and Meat Curries

› 5.6 Kadhi Pakora and Yoghurt Dishes

› 5.7 Stuffed Parathas and Griddle Breads

› 5.8 Lassi and Traditional Drinks

› 5.9 Garnishing Punjabi Dishes

› 5.10 Plating a Punjabi Meal

• 6 Mughlai and Awadhi Cuisine — 10 classes

› 6.1 Origins and Style of Mughlai Cooking

› 6.2 Rich Gravies With Nuts and Saffron

› 6.3 Korma and Nihari Preparation

› 6.4 Kebabs Galouti Shami and Seekh

› 6.5 Awadhi Dum Biryani Method

› 6.6 Layering Rice and Meat for Dum

› 6.7 Sealing and Timing a Dum Pot

› 6.8 Mughlai Breads Sheermal and Rumali

› 6.9 Halal Meat Handling in Kitchens

› 6.10 Serving a Mughlai Feast

• 7 Tandoor Cookery and Indian Breads — 10 classes

› 7.1 How a Tandoor Works

› 7.2 Lighting and Controlling a Tandoor Safely

› 7.3 Marinades for Tandoori Foods

› 7.4 Tandoori Chicken and Meat Preparation

› 7.5 Tandoori Paneer and Vegetable Preparation

› 7.6 Fish and Seafood in the Tandoor

› 7.7 Making Naan and Kulcha Dough

› 7.8 Cooking Breads in the Tandoor

› 7.9 Roti Chapati and Griddle Breads

› 7.10 Cleaning and Maintaining the Tandoor

• 8 Rajasthani and Gujarati Cuisine — 10 classes

› 8.1 Desert Cooking and Dry Ingredients

› 8.2 Dal Baati Churma Preparation

› 8.3 Gatte Ki Sabzi and Besan Dishes

› 8.4 Laal Maas and Rajasthani Meat Cooking

› 8.5 Gujarati Thali Structure and Balance

› 8.6 Dhokla Khandvi and Steamed Snacks

› 8.7 Undhiyu and Seasonal Vegetables

› 8.8 Sweet and Savoury Balance in Gujarati Food

› 8.9 Farsan and Fried Snacks

› 8.10 Serving a Rajasthani and Gujarati Thali

• 9 Bengali, Odia and Eastern Indian Cuisine — 10 classes

› 9.1 Features of Eastern Indian Cooking

› 9.2 Mustard Oil and Panch Phoron Use

› 9.3 River Fish Preparation and Cooking

› 9.4 Maach Jhol and Light Fish Curries

› 9.5 Bengali Vegetable Dishes

› 9.6 Odia Dalma and Temple Food

› 9.7 Prawn and Coconut Dishes

› 9.8 Assamese and North Eastern Highlights

› 9.9 Rice Preparations of the East

› 9.10 Plating an Eastern Indian Meal

• 10 South Indian Cuisine — 10 classes

› 10.1 Features of the Four Southern Cuisines

› 10.2 Idli and Dosa Batter Fermentation

› 10.3 Making and Cooking Dosa Varieties

› 10.4 Sambar and Rasam in Detail

› 10.5 Coconut Chutneys and Podis

› 10.6 Kerala Curries and Appam

› 10.7 Chettinad Spice and Meat Dishes

› 10.8 Andhra Spicy Preparations

› 10.9 Karnataka and Udupi Vegetarian Dishes

› 10.10 Serving a Traditional Banana Leaf Meal

• 11 Maharashtrian, Goan and Coastal Cuisine — 10 classes

› 11.1 Features of Western Coastal Cooking

› 11.2 Maharashtrian Everyday Dishes and Masalas

› 11.3 Misal Pav and Usal Preparations

› 11.4 Konkan Seafood Cooking

› 11.5 Goan Vindaloo and Xacuti

› 11.6 Goan Fish Curry and Recheado Masala

› 11.7 Portuguese Influence on Goan Food

› 11.8 Kokum Tamarind and Souring Agents

› 11.9 Coastal Rice and Coconut Dishes

› 11.10 Handling Fresh Fish for Coastal Dishes

• 12 Indian Street Food, Snacks and Sweets — 10 classes

› 12.1 Street Food Culture and Hygiene Standards

› 12.2 Chaat Assembly Pani Puri and Bhel

› 12.3 Samosa Kachori and Frying Safely

› 12.4 Pav Bhaji and Griddle Street Dishes

› 12.5 Frying Oil Management for Snacks

› 12.6 Traditional Mithai Base Preparations

› 12.7 Sugar Syrup Stages for Indian Sweets

› 12.8 Halwa Kheer and Milk Desserts

› 12.9 Chai Lassi and Regional Drinks

› 12.10 Composing a Regional Indian Thali Menu

Cuisines of Asia

14 chapters · 120 classes 100 marks

• 1 Foundational Asian Culinary Principles — 5 classes

› 1.1 Exploring Essential Asian Ingredients

› 1.2 Mastering Knife Techniques for Asian Cuisine

› 1.3 Understanding Asian Flavor Profiles and Balance

› 1.4 Applying Foundational Stir-Fry Techniques

› 1.5 Adapting Traditional Asian Cooking Methods

• 2 Preparation Techniques in Asian Cooking — 5 classes

› 2.1 Understanding Asian Knife Skills: Chopping and Slicing Techniques

› 2.2 Mastering the Art of Stir-Frying: Essential Tips and Methods

› 2.3 Exploring Marination: Creating Authentic Asian Flavours

› 2.4 Steaming Techniques: Perfecting Textures in Asian Cuisine

› 2.5 Integrating Fermentation: Enhancing Dishes with Asian Ingredients

• 3 Mastering Asian Cooking Methods — 5 classes

› 3.1 Exploring the Fundamentals of Asian Flavour Profiles

› 3.2 Mastering Stir-Frying Techniques for Authentic Texture

› 3.3 Perfecting the Art of Steaming for Healthy Asian Dishes

› 3.4 Delving into Braising: Balancing Heat and Aromatics

› 3.5 Applying Culinary Techniques: Creating a Signature Asian Dish

• 4 Innovative Fusions and Creative Presentations — 5 classes

› 4.1 Exploring the Principles of Fusion Cuisine

› 4.2 Identifying Key Asian Ingredients for Fusion

› 4.3 Experimenting with Flavor Combinations

› 4.4 Techniques for Creative Culinary Presentations

› 4.5 Designing a Fusion Dish: From Concept to Plate

• 5 Chinese Regional Cuisines — 10 classes

› 5.1 Eight Great Regional Traditions of China

› 5.2 Cantonese Cooking and Light Seasoning

› 5.3 Sichuan Cooking and Numbing Heat

› 5.4 Hunan and Shandong Highlights

› 5.5 Chinese Stocks and Master Sauces

› 5.6 Classic Chinese Pantry Ingredients

› 5.7 Braised and Red Cooked Dishes

› 5.8 Roast Meats and Crispy Preparations

› 5.9 Chinese Vegetable and Tofu Dishes

› 5.10 Composing a Chinese Banquet Style Menu

• 6 Wok Cookery and Stir-Fry Control — 10 classes

› 6.1 Types of Woks and Seasoning a Wok

› 6.2 Heat Control and Wok Hei

› 6.3 Cutting Ingredients for Stir-Fry

› 6.4 Order of Adding Ingredients

› 6.5 Velveting Meat and Poultry

› 6.6 Stir-Frying Vegetables Crisp and Bright

› 6.7 Sauces for Stir-Fries and Thickening

› 6.8 Deep Frying in a Wok Safely

› 6.9 Fried Rice Production

› 6.10 Timed Wok Station Practice

• 7 Dim Sum and Steamed Dumplings — 10 classes

› 7.1 Dim Sum Styles and Menu Structure

› 7.2 Steamer Types and Steaming Safely

› 7.3 Making Dumpling Wrappers and Doughs

› 7.4 Preparing Pork Prawn and Vegetable Fillings

› 7.5 Folding and Pleating Dumplings

› 7.6 Steamed Buns and Bao Dough

› 7.7 Fried and Pan Fried Dumplings

› 7.8 Rice Flour Wraps and Rolls

› 7.9 Dipping Sauces and Accompaniments

› 7.10 Holding and Serving Dim Sum at Volume

• 8 Noodle Dishes of Asia — 10 classes

› 8.1 Noodle Types Wheat Rice and Egg

› 8.2 Cooking and Refreshing Noodles Correctly

› 8.3 Making Noodle Broths and Soup Bases

› 8.4 Stir-Fried Noodles and Chow Mein Style

› 8.5 Pho and Ramen Style Bowls

› 8.6 Cold Noodle Salads

› 8.7 Hand Pulled and Cut Noodle Basics

› 8.8 Noodle Toppings and Garnishes

› 8.9 Holding Noodles During Service

› 8.10 Assessed Noodle Bowl Production

• 9 Japanese Cuisine Foundations — 10 classes

› 9.1 Principles of Japanese Cooking

› 9.2 Dashi and Miso Preparation

› 9.3 Cooking Japanese Short Grain Rice

› 9.4 Seasoned Sushi Rice Preparation

› 9.5 Sushi Rolls and Nigiri Basics

› 9.6 Safe Handling of Raw Fish for Sushi

› 9.7 Tempura Batter and Frying

› 9.8 Teriyaki Grilling and Simmered Dishes

› 9.9 Japanese Knife Cuts and Garnishes

› 9.10 Presenting a Simple Japanese Set Meal

• 10 Korean Cuisine and Fermented Foods — 10 classes

› 10.1 Features of Korean Cooking

› 10.2 Gochujang Doenjang and Core Pastes

› 10.3 Making Kimchi Safely

› 10.4 Banchan Side Dish Preparation

› 10.5 Korean Barbecue Marinades and Grilling

› 10.6 Stews Jjigae and Hot Pots

› 10.7 Bibimbap Assembly and Rice Bowls

› 10.8 Korean Pancakes and Fried Foods

› 10.9 Fermentation Safety and Storage

› 10.10 Serving a Korean Table

• 11 Thai and Vietnamese Cuisine — 10 classes

› 11.1 Balancing Thai Flavours

› 11.2 Making Thai Curry Pastes

› 11.3 Thai Curries and Coconut Milk Cooking

› 11.4 Stir-Fried and Grilled Thai Dishes

› 11.5 Thai Salads and Fresh Herbs

› 11.6 Vietnamese Herbs and Fresh Rolls

› 11.7 Vietnamese Broths and Dipping Sauces

› 11.8 Banh Mi and Grilled Meats

› 11.9 Fish Sauce and Shrimp Paste Use

› 11.10 Plating Thai and Vietnamese Dishes

• 12 Malaysian, Indonesian and Singaporean Cuisine — 10 classes

› 12.1 Cultural Mix Behind South East Asian Food

› 12.2 Rempah and Spice Paste Preparation

› 12.3 Laksa and Coconut Noodle Soups

› 12.4 Nasi Goreng and Rice Dishes

› 12.5 Satay Marinating and Grilling

› 12.6 Peanut Sauce Preparation

› 12.7 Rendang and Slow Cooked Dishes

› 12.8 Hawker Style Snacks

› 12.9 Sambal and Chilli Condiments

› 12.10 Composing a South East Asian Menu

• 13 Middle Eastern and West Asian Cuisines — 10 classes

› 13.1 Features of Levantine Persian and Turkish Food

› 13.2 Spice Blends and Herbs of West Asia

› 13.3 Mezze Hummus and Dips

› 13.4 Flatbreads and Pita Making

› 13.5 Grilled Kebabs and Skewers

› 13.6 Rice Dishes Pilaf and Saffron Rice

› 13.7 Slow Cooked Stews and Tagines

› 13.8 Falafel and Fried Preparations

› 13.9 Nuts Dates and Sweet Preparations

› 13.10 Presenting a Mezze and Grill Table

• 14 Asian Condiments, Pastes and Fermented Sauces — 10 classes

› 14.1 Soy Sauce Types and Uses

› 14.2 Fish Sauce Oyster Sauce and Hoisin

› 14.3 Vinegars and Pickling in Asian Cooking

› 14.4 Chilli Oils and Chilli Sauces

› 14.5 Sesame Peanut and Nut Pastes

› 14.6 Ginger Lemongrass and Aromatic Pastes

› 14.7 Allergens in Asian Sauces and Pastes

› 14.8 Making Dipping Sauces to Order

› 14.9 Storing Open Sauces and Pastes Safely

› 14.10 Balancing a Dish With Final Seasoning

Cuisines of Europe, Mediterranean and the Americas

16 chapters · 120 classes 100 marks

• 1 Exploration of Continental American Flavors — 5 classes

› 1.1 Discovering Key Ingredients of Continental American Cuisine

› 1.2 Understanding Flavor Profiles Across American Regions

› 1.3 Mixing Heritage: The Art of American Fusion Cuisine

› 1.4 Experimenting with Classic American Dishes

› 1.5 Creating a Signature Fusion Dish Inspired by American Flavors

• 2 Analyzing Techniques and Styles of Latin American Cuisine — 5 classes

› 2.1 Exploring the Roots of Latin American Cuisine

› 2.2 Understanding Key Ingredients in Latin American Cooking

› 2.3 Mastering Traditional Cooking Techniques of Latin America

› 2.4 Analyzing Fusion Styles in Latin American Dishes

› 2.5 Applying Latin American Flavors to Create Fusion Cuisine

• 3 Introduction to Fusion Cuisine Principles — 5 classes

› 3.1 Exploring the Origins and Evolution of Fusion Cuisine

› 3.2 Identifying Key Ingredients in Fusion Cuisine

› 3.3 Analyzing Cooking Techniques in Fusion Dishes

› 3.4 Understanding Flavor Profiles in Fusion Cooking

› 3.5 Applying Fusion Principles to Create Unique Recipes

• 4 Practical Application: Creating Fusion Dishes — 5 classes

› 4.1 Exploring Flavor Profiles: Combining Ingredients from Different Cuisines

› 4.2 Understanding Fusion Techniques: Balancing Tradition and Innovation

› 4.3 Crafting Fusion Appetizers: Simple Starters with a Creative Twist

› 4.4 Experimenting with Main Courses: Merging Diverse Culinary Traditions

› 4.5 Perfecting Fusion Desserts: Sweet Endings with a Unique Flavor

• 1 Overview of European Culinary Regions and Their Influences — 5 classes

› 1.1 Exploring the Rich Tapestry of European Culinary Traditions

› 1.2 Identifying Key Ingredients Across European Regions

› 1.3 Analyzing the Historical Influences on European Cooking

› 1.4 Understanding Cross-Cultural Exchanges in European Cuisine

› 1.5 Applying Regional Techniques to Modern European Dishes

• 2 Techniques and Ingredients in Classic European Dishes — 5 classes

› 2.1 Identifying Key European Ingredients

› 2.2 Exploring Fundamental Cooking Techniques

› 2.3 Mastering Sauces in European Cuisine

› 2.4 Preparing Classic European Starters

› 2.5 Creating Signature European Main Dishes

• 3 Modern Interpretations of Traditional European Recipes — 5 classes

› 3.1 Exploring the Evolution of Traditional European Recipes

› 3.2 Identifying Key Ingredients in Modern European Cuisine

› 3.3 Analyzing Techniques for Modernizing Classic Dishes

› 3.4 Integrating Contemporary Flavours into Traditional Recipes

› 3.5 Creating a Modern Twist on a Classic European Dish

• 4 Culinary Artistry and Plating of European Cuisine — 5 classes

› 4.1 Exploring European Culinary Artistry: An Introduction to Styling Techniques

› 4.2 Mastering Essential Plating Principles: Balance, Harmony, and Contrast

› 4.3 Applying Colour and Texture: Enhancing Visual Appeal in Dishes

› 4.4 Creating Themed Plates: Cultural Influences and Artistic Inspirations

› 4.5 Designing Signature Presentations: Crafting a Unique Culinary Style

• 9 French Classical Cuisine and Foundation Techniques — 10 classes

› 9.1 Structure of Classical French Cuisine

› 9.2 French Culinary Terms and Kitchen Language

› 9.3 Classic Stocks and the Five Mother Sauces

› 9.4 Sauteing and Pan Sauces

› 9.5 Braising and Casserole Cooking

› 9.6 Roasting Meat and Poultry the French Way

› 9.7 Classic Fish Preparations

› 9.8 Classic French Vegetable Dishes

› 9.9 French Bistro Dishes and Menus

› 9.10 Assessed Classical French Main Course

• 10 Italian Regional Cuisine — 10 classes

› 10.1 Regional Differences in Italian Cooking

› 10.2 The Italian Meal Structure

› 10.3 Antipasti and Preserved Foods

› 10.4 Risotto Types and Technique

› 10.5 Fresh and Dried Pasta Regional Dishes

› 10.6 Pizza and Focaccia Dough Basics

› 10.7 Veal Chicken and Braised Meat Dishes

› 10.8 Italian Fish and Seafood Dishes

› 10.9 Italian Desserts and Coffee Service

› 10.10 Composing a Regional Italian Menu

• 11 Spanish, Portuguese and Iberian Cuisine — 10 classes

› 11.1 Regions and Flavours of the Iberian Peninsula

› 11.2 Tapas Planning and Preparation

› 11.3 Paella Rice Selection and Technique

› 11.4 Cured Hams Sausages and Preserved Meats

› 11.5 Salt Cod and Portuguese Seafood

› 11.6 Sofrito and Spanish Sauces

› 11.7 Gazpacho and Cold Soups

› 11.8 Stews Cocidos and Slow Cooking

› 11.9 Olive Oil Quality and Use

› 11.10 Serving Tapas Style Menus

• 12 Greek and Eastern Mediterranean Cuisine — 10 classes

› 12.1 Mediterranean Diet Principles

› 12.2 Greek Salads Meze and Dips

› 12.3 Souvlaki Grilling and Marinades

› 12.4 Moussaka and Baked Casserole Dishes

› 12.5 Pastry Dishes With Filo

› 12.6 Whole Grilled Fish and Seafood

› 12.7 Lamb Dishes and Slow Roasting

› 12.8 Herbs Lemon and Olive Oil Seasoning

› 12.9 Cheeses and Yoghurt Dishes

› 12.10 Plating a Mediterranean Sharing Menu

• 13 British, Irish and Northern European Cuisine — 10 classes

› 13.1 Features of British and Irish Cooking

› 13.2 Roast Dinners and Accompaniments

› 13.3 Pies Puddings and Suet Pastry

› 13.4 Fish Dishes and Batter Frying

› 13.5 Scandinavian Curing Smoking and Pickling

› 13.6 Rye Breads and Baking Traditions

› 13.7 Soups Stews and Hot Pots

› 13.8 Northern European Desserts and Cakes

› 13.9 Seasonal Game and Preserved Foods

› 13.10 Serving a Northern European Menu

• 14 Central and Eastern European Cuisine — 10 classes

› 14.1 Features of Central and Eastern European Food

› 14.2 Goulash and Paprika Cooking

› 14.3 Dumplings Noodles and Potato Dishes

› 14.4 Cabbage Sausage and Pork Dishes

› 14.5 Borscht and Hearty Soups

› 14.6 Fermented Vegetables and Pickles

› 14.7 Pastries Strudels and Cakes

› 14.8 Smoked Meats and Cold Cuts

› 14.9 Sour Cream and Dairy Based Sauces

› 14.10 Serving a Central European Menu

• 15 North American Cuisines — 10 classes

› 15.1 Regional Styles of North American Food

› 15.2 Grilling Smoking and Barbecue Techniques

› 15.3 Burgers Sandwiches and Fast Casual Items

› 15.4 Southern and Cajun Cooking

› 15.5 New England Seafood and Chowders

› 15.6 Breakfast and Brunch Production

› 15.7 Salads Dressings and Sides

› 15.8 Pies Brownies and American Desserts

› 15.9 Canadian and Indigenous Ingredients

› 15.10 Planning a North American Menu

• 16 Mexican and Central American Cooking — 10 classes

› 16.1 Corn Chilli and Bean Foundations

› 16.2 Dried and Fresh Chillies and Their Heat

› 16.3 Nixtamalised Corn Tortilla and Masa Making

› 16.4 Salsas Guacamole and Fresh Sauces

› 16.5 Moles and Slow Cooked Sauces

› 16.6 Tacos Enchiladas and Tamales

› 16.7 Ceviche and Seafood Preparation

› 16.8 Rice Beans and Side Dishes

› 16.9 Mexican Desserts and Drinks

› 16.10 Serving a Mexican Feast Menu

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.

Certificate in Indian and International Cuisines — Certification Brochure