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

Tuition Fee (2 Installments): N850,000
1st Payment (Before Enrollment): 50% – N425,000
2nd Payment (On or Before the End of the 5th Week): 50% – N425,000

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

Registration and Uniforms: N150k
One-Off Payment:
Discount: N70,000
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.