​

Module 1

​

Continental Culinary Arts

​

The Culinary Professional

​

• Introduction to the Profession

• Menus and Recipes

• The Basics of Nutrition & Food Science

• Food and Kitchen Safety

​Tools and Ingredients in the Professional Kitchen

​

• Equipment Identification

• Meat & Poultry Identification

• Fish & Shell Fish Identification

• Fruit, Vegetable & Fresh Herb Identification

• Dairy and Egg Purchasing & Identification

• Dry foods Identification

​

​Stocks, Sauces and Soups

​

• Mise en Place for Stocks, Sauces & Soups

• Stocks

• Sauces

• Soups

​

​

​Meat, Poultry, Fish &  Shell Fish 

​

• Mise en Place

• Fabricating Meats, Poultry & Fish

• Grilling, Broiling & Roasting

• Sautéing, Pan Frying and Deep Frying

• Steaming and Submersion Cooking

• Braising and Stewing

​

​

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

​

• Mise en place for Vegetables & Fresh Herb

• Cooking Vegetables

• Cooking Potatoes

• Cooking Grains & Legumes

• Cooking Pasta & Dumplings

​

​

Breakfast & Garde Manger

​

• Cooking Eggs

• Salad Dressing & Salads

• Sandwiches

• Hors D’oeuvre & Appetizers

• Charcuterie & Garde Manger

​

Module 2

​

Modernist Cooking( Molecular Gastronomy)

​​

• Introduction to Modernist Cooking

• Modernist Cooking Techniques

• Modernist Cooking Ingredients

​

Module 3

​

African Culinary Arts

​

• Nigerian Side Dishes and Starters​​​

• Rice, Beans and Yam Dishes​

• Nigerian Stews and Sauces

• Nigerian Soups​​

• East & West African Cuisine

​

Module 4

​

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