About this Programme
COURSE BREAKDOWN FOR 3 MONTHS PROFESSIONAL CULINARY EXPERIENCE
WEEK ONE (THEORY): INTRODUCTION TO KITCHEN AND CULINARY ART
• Kitchen hierarchy
• Kitchen safety
• Kitchen hygiene
• Basic components of the kitchen
• Kitchen ethics
• Kitchen equipments and their uses (culinary tools)
• Kitchen skills [Butchery & fish filleting, meat and poultry]
• Cooking techniques
• Catering specialization
• Table, kitchen setting & cutlery arrangements
• Fire safety & precautions
WEEK TWO (THEORY): ESSENTIALS OF EVENT CATERING & MANAGEMENT
• Essentials of event catering
• Attributes of an event caterer
• Guests and clients relations
• Event management
• Kitchen management
• Hospitality management
• Meal designing (single meal, buffet setting, course meal)
• Business start up
• Food costing and pricing
WEEK THREE (THEORY & PRACTICAL): INTRODUCTION TO PASTRY
• Fish roll
• Meat pie
• Doughnut (Ring, glazed, jam, pillow)
• Granola
• Puff puff
• Cookies
• Egg roll
• Buns
• Bread roll
• Sausage roll
• Chin chin
• Scotch egg
• Plantain mosa
• Banana bread
