This course offers a strong grounding in both culinary and patisserie, with a focus on culinary arts to prepare you for entry-level roles in the industry. Practical hands-on experience and opportunities for creativity in the kitchen are also typically emphasized.

Duration: 3 months training
Internship: 3 months internship in our 5 star Partner Hotel for best graduating students.

Tuition Fee (2 Installments): N950,000
1st Payment (Before Enrollment): 60% – N570,000
2nd Payment (On or Before the End of the 6th Week): 40% – N380,000

6 months in total

Duration: Monday – Friday
Time: 10am – 2pm

Registration and Uniforms: N150k
One-Off Payment:
Discount: N100,000
Tuition Fee: N850,000
Registration and Uniforms: N150k

The set of uniforms includes:

1 white chef jacket
1 long white waist apron
1 black and white checkered trouser
1 white cap
1 black chef jacket
1 long black waist apron
1 white long neck apron
1 black cap
1 white kitchen towel

Tuition fee covers all necessary food ingredients needed for the duration of the course.

Next Start Date: October 18, 2024

Culinary Fundamentals:

  • Introduction to kitchen equipment and safety.
  • Basic knife skills and cutting techniques.
  • Mise en Place
  • Culinary Terms
  • Student Assessment (Written Test)
  • Stock, sauce, and soup (continental) preparation.
  • French mother sauces.
  • Vegetable and starch cookery.

HACCP (Organized by London professional training centre)

  1. Food safety
  2. Hazard analysis
  3. Kitchen hygiene

1b: Salad and salad dressing class (Recipe development)

1c Sandwich class

1d Egg cookery class:

Breakfast class

2. International Cuisine:

  • Exploration of various culinary traditions.
  • Hands-on cooking of dishes from different regions:
    • Italian cuisine
    • French cuisine
    • American cuisine
    • Chinese cuisine
    • Indian cuisine
    • Caribbean cuisine
  • Emphasis on flavor profiles, ingredients, and techniques.

2B: African cuisine (Exploration of Nigerian cuisine)

    • Hausa cuisine
    • Efik cuisine
    • Yoruba cuisine
    • Igbo cuisine
    • Niger delta cuisine
    • Popular Nigerian party foods and Snacks

    3. Advanced Culinary Techniques:

    • Precision cooking methods such as sous vide
    • Meat, poultry, and seafood fabrication and cooking.
    • Vegan cooking
    • Plate presentation and garnishing techniques.

    4. Patisserie Essentials:

    • Understanding baking ingredients and their roles.
    • Module 1: Introduction to pastry
    • Crafting shortcrust pastry for pies and tarts
    • Exploring puff pastry and choux pastry
    • Creating cookie dough and doughnuts
    • Basic introduction to French pastry techniques
    • Cake baking and minor cake decorating skills.

    4b: Bread making class

    Module 1: White sliced bread, banana bread, coconut bread, chocolate babka, dinner rolls, sardine bread, etc.

    5. Bread making class

    Module 2: Basic introduction to Artisan Bread Making:

    • Yeast breads: focaccia.
    • Quick breads: Muffins, scones, biscuits.

     

6. Dessert Creation and Decoration:

  • Custards, creams, and mousses.
  • Caramels, dessert cakes (cheese cakes, etc)

6b Mixology

  • Mastering various techniques for mixing drinks
  • Understanding flavor combinations.
  • Exploring the history and culture behind different cocktails and spirits.

6c Food fusion (Recipe development)

6d: Canapés

6e: Street food (Recipe development)

7. Menu Planning and Cost Control:

  • Menu development based on seasonality and market trends.
  • Pricing strategies and cost analysis.
  • Inventory management and waste reduction techniques.

7b Restaurant operations:

Front of house and Back of house dynamics

8. Kitchen Management and Leadership:

  • Team dynamics and communication skills.
  • Time management and organization in a professional kitchen.

9. Practical Experience:

Throughout the program, students will have the opportunity to gain hands-on experience in a professional kitchen environment. This may include internships, externships, or apprenticeships in our 5-star partner hotel or reputable restaurants, hotels, or catering companies.

10. Certification:

  • Upon successful completion of the program, students will receive a
  • Chef’s Diploma in Culinary and Patisserie Art (Commis Chef)
  • (Entry level 1)
  • Certifying their proficiency in both culinary and pastry arts.

Note: The curriculum is subject to change based on industry standards and advancements in the culinary field.

Chefs Diploma in Culinary and Patisserie 3 Months (Culinary major)

Chefs Diploma in Culinary and Patisserie 3 Months (Culinary major)

This course offers a strong grounding in both culinary and patisserie, with a focus on culinary arts to prepare you for entry-level roles in the industry. Practical hands-on experience and opportunities for creativity in the kitchen are also typically emphasized.

Duration: 3 months training
Internship: 3 months internship in our 5 star Partner Hotel for best graduating students.

Tuition Fee (2 Installments): N950,000
1st Payment (Before Enrollment): 60% – N570,000
2nd Payment (On or Before the End of the 6th Week): 40% – N380,000

6 months in total

Duration: Monday – Friday
Time: 10am – 2pm

Registration and Uniforms: N150k
One-Off Payment:
Discount: N100,000
Tuition Fee: N850,000
Registration and Uniforms: N150k

The set of uniforms includes:

1 white chef jacket
1 long white waist apron
1 black and white checkered trouser
1 white cap
1 black chef jacket
1 long black waist apron
1 white long neck apron
1 black cap
1 white kitchen towel

Tuition fee covers all necessary food ingredients needed for the duration of the course.

Next Start Date: October 18, 2024

What you will learn

Culinary Fundamentals:

  • Introduction to kitchen equipment and safety.
  • Basic knife skills and cutting techniques.
  • Mise en Place
  • Culinary Terms
  • Student Assessment (Written Test)
  • Stock, sauce, and soup (continental) preparation.
  • French mother sauces.
  • Vegetable and starch cookery.

HACCP (Organized by London professional training centre)

  1. Food safety
  2. Hazard analysis
  3. Kitchen hygiene

1b: Salad and salad dressing class (Recipe development)

1c Sandwich class

1d Egg cookery class:

Breakfast class

2. International Cuisine:

  • Exploration of various culinary traditions.
  • Hands-on cooking of dishes from different regions:
    • Italian cuisine
    • French cuisine
    • American cuisine
    • Chinese cuisine
    • Indian cuisine
    • Caribbean cuisine
  • Emphasis on flavor profiles, ingredients, and techniques.

2B: African cuisine (Exploration of Nigerian cuisine)

    • Hausa cuisine
    • Efik cuisine
    • Yoruba cuisine
    • Igbo cuisine
    • Niger delta cuisine
    • Popular Nigerian party foods and Snacks

    3. Advanced Culinary Techniques:

    • Precision cooking methods such as sous vide
    • Meat, poultry, and seafood fabrication and cooking.
    • Vegan cooking
    • Plate presentation and garnishing techniques.

    4. Patisserie Essentials:

    • Understanding baking ingredients and their roles.
    • Module 1: Introduction to pastry
    • Crafting shortcrust pastry for pies and tarts
    • Exploring puff pastry and choux pastry
    • Creating cookie dough and doughnuts
    • Basic introduction to French pastry techniques
    • Cake baking and minor cake decorating skills.

    4b: Bread making class

    Module 1: White sliced bread, banana bread, coconut bread, chocolate babka, dinner rolls, sardine bread, etc.

    5. Bread making class

    Module 2: Basic introduction to Artisan Bread Making:

    • Yeast breads: focaccia.
    • Quick breads: Muffins, scones, biscuits.

     

6. Dessert Creation and Decoration:

  • Custards, creams, and mousses.
  • Caramels, dessert cakes (cheese cakes, etc)

6b Mixology

  • Mastering various techniques for mixing drinks
  • Understanding flavor combinations.
  • Exploring the history and culture behind different cocktails and spirits.

6c Food fusion (Recipe development)

6d: Canapés

6e: Street food (Recipe development)

7. Menu Planning and Cost Control:

  • Menu development based on seasonality and market trends.
  • Pricing strategies and cost analysis.
  • Inventory management and waste reduction techniques.

7b Restaurant operations:

Front of house and Back of house dynamics

8. Kitchen Management and Leadership:

  • Team dynamics and communication skills.
  • Time management and organization in a professional kitchen.

9. Practical Experience:

Throughout the program, students will have the opportunity to gain hands-on experience in a professional kitchen environment. This may include internships, externships, or apprenticeships in our 5-star partner hotel or reputable restaurants, hotels, or catering companies.

10. Certification:

  • Upon successful completion of the program, students will receive a
  • Chef’s Diploma in Culinary and Patisserie Art (Commis Chef)
  • (Entry level 1)
  • Certifying their proficiency in both culinary and pastry arts.

Note: The curriculum is subject to change based on industry standards and advancements in the culinary field.

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