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Module 1

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Continental Culinary Arts

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The Culinary Professional

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• Introduction to the Profession

• Menus and Recipes

• The Basics of Nutrition & Food Science

• Food and Kitchen Safety

​Tools and Ingredients in the Professional Kitchen

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• Equipment Identification

• Meat & Poultry Identification

• Fish & Shell Fish Identification

• Fruit, Vegetable & Fresh Herb Identification

• Dairy and Egg Purchasing & Identification

• Dry foods Identification

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​Stocks, Sauces and Soups

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• Mise en Place for Stocks, Sauces & Soups

• Stocks

• Sauces

• Soups

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​Meat, Poultry, Fish &  Shell Fish 

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• Mise en Place

• Fabricating Meats, Poultry & Fish

• Grilling, Broiling & Roasting

• Sautéing, Pan Frying and Deep Frying

• Steaming and Submersion Cooking

• Braising and Stewing

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​Vegetables, Potatoes, Grains and Legumes,  Pasta and Dumpling

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• Mise en place for Vegetables & Fresh Herb

• Cooking Vegetables

• Cooking Potatoes

• Cooking Grains & Legumes

• Cooking Pasta & Dumplings

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Breakfast & Garde Manger

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• Cooking Eggs

• Salad Dressing & Salads

• Sandwiches

• Hors D’oeuvre & Appetizers

• Charcuterie & Garde Manger

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Module 2

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African Culinary Arts

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• Nigerian Side Dishes and Starters​​​

• Rice, Beans and Yam Dishes​

• Nigerian Stews and Sauces

• Nigerian Soups​​

• East & West African Cuisine

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Module 3

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Pâtisserie

• Exposure for the Hot Kitchen Chefs

• Introduction to baking ingrédients
  Production of baked goods and desserts
  Short crust pastry
  Puff pastry
  Choux pastry
  Variety of cakes using different techniques Yeast doughs
  Cold desserts
  Baked desserts