The curriculum is designed to prepare students for a successful career in both culinary arts and patisserie.

Duration: 6 months training
3 months Culinary training
3 months Patisserie training
3 months internship in our 5 star Partner Hotel for best graduating students.

Course Fee: N1,400,000

9 months in Total

Days: Mon- Friday
Time: 10am – 2pm

Course fees include registration fees, a starter pack, 2 sets of Chef uniform, and all necessary food ingredients needed for the duration of the course.

The 6-month Chef’s Diploma Program in Culinary and Patisserie is designed to equip aspiring chefs with the essential skills and knowledge required to excel in the culinary and pastry arts. This comprehensive program combines hands-on training, theoretical learning, and real-world experience to prepare students for a successful career in the culinary industry.

1. 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
    • Mediterranean cuisine
  • Emphasis on flavor profiles, ingredients, and techniques.

3. Advanced Culinary Techniques:

  • Precision cooking methods such as sous vide and molecular gastronomy.
  • 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
  • Delving into French pastry techniques
  • Perfecting cake baking and 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: Artisan Bread Making:

  • Yeast breads: Sourdough, baguettes, focaccia.
  • Quick breads: Muffins, scones, biscuits.
  • Gluten-free and specialty breads.
  • Vegan baking

6. Dessert Creation and Decoration:

  • Custards, creams, and mousses.
  • Chocolate tempering and molding.
  • Sugar work: Pulled sugar, blown sugar, and spun sugar.

6b Mixology

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.
  • Leadership principles and conflict resolution.

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
  • 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 6 Months (combination program)

Chefs Diploma in Culinary and Patisserie 6 Months (combination program)

The curriculum is designed to prepare students for a successful career in both culinary arts and patisserie.

Duration: 6 months training
3 months Culinary training
3 months Patisserie training
3 months internship in our 5 star Partner Hotel for best graduating students.

Course Fee: N1,400,000

9 months in Total

Days: Mon- Friday
Time: 10am – 2pm

Course fees include registration fees, a starter pack, 2 sets of Chef uniform, and all necessary food ingredients needed for the duration of the course.

The 6-month Chef’s Diploma Program in Culinary and Patisserie is designed to equip aspiring chefs with the essential skills and knowledge required to excel in the culinary and pastry arts. This comprehensive program combines hands-on training, theoretical learning, and real-world experience to prepare students for a successful career in the culinary industry.

What you will learn

1. 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
    • Mediterranean cuisine
  • Emphasis on flavor profiles, ingredients, and techniques.

3. Advanced Culinary Techniques:

  • Precision cooking methods such as sous vide and molecular gastronomy.
  • 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
  • Delving into French pastry techniques
  • Perfecting cake baking and 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: Artisan Bread Making:

  • Yeast breads: Sourdough, baguettes, focaccia.
  • Quick breads: Muffins, scones, biscuits.
  • Gluten-free and specialty breads.
  • Vegan baking

6. Dessert Creation and Decoration:

  • Custards, creams, and mousses.
  • Chocolate tempering and molding.
  • Sugar work: Pulled sugar, blown sugar, and spun sugar.

6b Mixology

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.
  • Leadership principles and conflict resolution.

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
  • 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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