The Advanced Professional Chef Diploma in Cuisine, Patisserie, and Restaurant Management is a comprehensive program designed for individuals seeking to master the culinary and pastry arts and develop expertise in restaurant operations. This advanced diploma combines intensive training in culinary techniques with essential management skills, preparing graduates for leadership roles in the hospitality industry.

Stage 1: Certified Culinarian

Stage 2: Certified Chef de Partie

Stage 3: Certified Sous Chef

Internship: 3 months internship at our 5 star partner hotel (optional) upon graduation.

This exposes you to real-life settings and builds the best opportunity for career services.

Externship: 1 month (optional)

The final externship exposes you to real-life settings and builds the best opportunity for career services.

Tuition Fee (3 Installments): N3M

 

 

1st Payment (Before Enrollment): 50% – N1.5M
2nd Payment (On or Before the End of the 4th Month): 25% – N750,000
3rd Payment (On or Before the End of the 8th Month): 25% – N750,000

Registration and Uniforms: N150k

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One-Off Payment:
Discount: N200,000
Tuition Fee: N2.8M

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.

 

Start date: 6th of January 2025
Days: Mon- Friday
Time: 10am – 2pm

 

THE PROFESSIONAL CHEF DIPLOMA
The Professional Chef Diploma program is divided into three (3) stages, each of the stages help you to develop skills in food preparation, food production, food presentation, baking and pastry arts, restaurant management, and entrepreneurship.

PROGRAM OUTLINE

Stage 1: Certified Culinarian

A. Proficiency in Kitchen Operations and Food Production:

• Kitchen Orientation:
  • Introduction to Culinary Arts.
  • The Culinary Professional.
  • The Dynamic Industry.
• Food Safety, Kitchen Safety and Sanitation Kitchen Safety
  •  Facility Sanitation Safe Food Handling.
• Culinary Fundamentals 101
  • Professional Kitchen; Products and Tools Identification Kitchen Layout.
• Culinary Fundamentals 102
  • Knife Skills; Classic Vegetable Cuts.
  • Mise en Place
  • Culinary Terms
  • Student Assessment (Written Test)
• Culinary Fundamentals 103
  • Palate Development; Flavor Profiling
  • Herbs & Spices
  • Cooking Techniques
  • Plating Techniques

• Culinary Techniques 104
  • Using Recipes.
  • Introduction to Stock Making.

Sauces: Grand Sauces Soups

• Vegetable Cookery 101
  • Grains & Legumes 1
  • Roots & Tubers 1
• Meat Cookery 101
  • Dentitication of Meats
  • Meat Cookerv
• Seafood Cookery 101
  • Identification of Seafood
  • Seafood Cookery

Student Assessment 2 (Practical)

• Garde Manger 101:
• • Breakfast Cookery 1
  • Salads and Dressings

• Baking Basics
  • Baking Principles 1
  • Ingredients and Functions
  • Introduction to Cake baking and Production
  • Introduction to Pastry and Production

B. Culinary Arts Introduction: The Culinary Professional’s Guide: Understanding the Dynamic Culinary Industry

• Hospitality Management
  • Introduction to Hospitality and Customer Services
• Food Purchasing and Storage System
  • Food Purchasing
  • Storage System
• Culinary Maths
  • Fractions and Decimals
  • Ratio & Proportion
• Use of English
  • Writing Skill
• Examination and Certification

Examination and Certification

Stage 2: Certified Chef de Partie

A. Skill Kitchen and Food Production:

• Culinary Fundamentals 201
• • Food Safety; HACCP
  • Nutrition
  • Food Addictive and Allergies
  • Flavor Profiling
  • Cooking Techniques 2
  • Plating Techniques 2

• Culinary Fundamentals 202:
• • Standardized Recipe
  • Menu Management 101
  • Standardized Recipe
  • Menu Management 101
  • Stock, Sauces and Soups 102
  • Thickening Agents

• Student Assessment (Written Test)
• • Pasta and Pasta Sauces

• Meat Cookery 102
• • Meat Fabrication Methods
  • Meat Purchasing and Specification
  • Meat Cookery 2

• Seafood Cookery 102
  • Seafood Fabrication and Fish Filleting
  • Purchasing Specification
  • Seafood Cookery 2
  • Student Assessment 2 (Practical)
• Garde Manger 102
  • Breakfast Cookery 2
  • Appetizers, Canapes & Hors douvres
  • Cold Soups & Sauces
  • Dairy & Beverages 1

• Garde Manger 101
  • Asian Cuisine
  • Italian Cuisine
  • African Cuisine

• Baking Basics
  • Baking Principles 2
  • Introduction to Bread Making; Quick Bread
  • Cake baking and Decoration 2
  • Pies and Pastries 2

B. Professionalism & Life Skills:

• Hospitality Management
  • Customer Service
  • Restaurant Operation: Modern
• Food Purchasing and Storage System 2
  • Customer Service
  • Restaurant Operation: Modern
• Culinary Maths
  • Percentages
  • Unit Conversions
  • Algebra
• Use of English
  • Reading Skill
  • Information Literacy

C. Leadership & Entrepreneurial Skill:

• Business Ownership 2
  • Critical factors for success
  • Sources of Ideas for New Venture
• Business Finance
  • Examination
  • Certification- ( Chef de partie)

Stage 3: Certified Sous Chef

A. Skill Kitchen and Food Production:

• Culinary Fundamentals 301
• • Menu Management and Control Process
  • Culinary Nutrition: Dietary Needs & Restrictions
  • Molecular Science; Gastronomy

• Garde Manger 103
  • Advanced Meat Fabrication Process
  • Meat Cookery 3
• Seafood Cookery 103
  • Advance Fish Filleting
  • Seafood Cookery 3

Student Assessment I (Practical)

• Garde Manger 103
  • Buffet Arrangement
  • Dairy & Beverages
  • Food Garnishes and Presentation
  • Fruit Cookery
• Budgeting Techniques
  • Cost Control
  • Portion Control and Pricing
• Global Cuisine 102
  • Asian Cuisine 2
  • Italian Cuisine 2
  • Mediterranean Cuisine
  • Caribbean Cuisine
  • Cuisine of the Americans
• Baking Basics
  • Bread Production
  • Dessert Cakes and Cookies
  • Pies and Pastries 3
  • Chocolate 101

B. Professionalism & Life Skills:

• Hospitality Management
  • Restaurant Concepts 1
  • Food Purchasing and Specifications
  • Professional Communication
  • Team Work, Supervision and Discipline
• A la Carte Cooking
  • Individual Food Production
  • Preparation of Multi-Course Menu
  • À la Carte Service

6 months
Certification:

• Upon successful completion of the program, students will receive a
• Chef Diploma in Culinary and Patisserie Art (Chef de partie )

Entry Level 2

• 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.

1 Year certification
Upon successful completion of the program, students will receive a

Chef diploma in Culinary arts, patisserie and kitchen management (Sous Chef)
(Entry level 3)