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.
Course Fee: N750,000

6 months in total

Duration: Monday – 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.

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.

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.