LAPT
London Academy of Professional Training
Certificate
Level 2-3
Foundation
Food Industry
Certificate in Gourmet Chocolate Production
REF: FD-CCA-F
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Hygiene and Safety in Production
Understanding Food Safety Regulations in Chocolate Production
Identifying and Controlling Contaminants in Chocolate Manufacturing
Implementing Personal and Equipment Hygiene in the Chocolate Factory
Establishing and Maintaining a Safe Production Environment
2
Quality Control and Sensory Analysis
Understanding Chocolate Quality Parameters
Analytical Techniques in Chocolate Assessment
Sensory Evaluation Methods for Chocolates
Implementing Quality Control Protocols in Production
3
Recipe Development and Innovation
Fundamentals of Chocolate: Ingredients and Flavor Profiles
Crafting Classic Recipes: Techniques and Variations
Innovative Flavor Pairings and Enhancements
Developing Signature Chocolate Products
4
Confectionery Moulding and Shaping
Understanding Confectionery Moulds
Techniques in Chocolate Tempering for Moulding
Moulding and Shaping: Practical Skills
Innovative Shapes and Custom Mould Design
5
Chocolate Tempering Techniques
Understanding the Science of Chocolate Tempering
Tools and Equipment for Effective Tempering
Basic Tempering Methods and Techniques
Advanced Chocolate Tempering Challenges
6
Introduction to Chocolate Ingredients
The Origin and Classification of Cocoa Beans
Fundamental Ingredients in Chocolate Making
The Chemistry of Flavors and Textures
Sustainability and Ethical Sourcing of Chocolate Ingredients
Assessment Breakdown
Passing Mark: 300 / 500 (60%)
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