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.

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.
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.

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.

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.

Hire Tastebudz

Kindly fill out this form briefing us about your upcoming event and we are sure to get back to you in an hour or two. Thank you!😁👌
Bugs Report Form