Culinary Courses (Beginner To Advance)

Module 1: Foundations of Culinary Arts

1. Introduction to culinary arts
2. Kitchen safety and hygiene
3. Cooking techniques and methods
4. Food safety and handling

Module 2: Nigerian and International Cuisine

1. Overview of Nigerian cuisine
2. Introduction to international cuisines (e.g., French, Italian, Chinese)
3. Cooking techniques and ingredients for different cuisines

Module 3: Culinary Techniques and Methods

1. Knife skills and basic cuts
2. Cooking methods (e.g., roasting, grilling, sautéing)
3. Stock, soup, and sauce preparation
4. Meat, poultry, and seafood preparation

Module 4: Menu Planning and Food Presentation

1. Menu planning principles
2. Food presentation and plating
3. Garnishing and food styling

Module 5: Catering  Management

1. Introduction to catering coordination
2. Menu planning and food service management
3. Client relations and communication

Module 6: Industry Readiness and Career Development

1. Industry trends and job market analysis
2. Resume building and interview skills
3. Internship and mentorship opportunities
4. Entrepreneurship and business planning

Module 7: Practical Training and Projects

1. Hands-on cooking practice
2. Menu planning and execution
3. Catering and event management simulations
4. Final project presentation and assessment