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COURSE OVERVIEW
REQUIREMENTS

A minimum Qualification of SSCE 

CURRICULUM

  • Introduction to Kitchen Operations

  • Introduction to The Hospitality & Catering Industry

  • Introduction to Basic Kitchen Procedures

  • Safety at WorkFood

  • Safety in Catering

  • Introduction to Nutrition

  • Stocks

  • Mother Sauces & Derivatives

  • Soups

  • Salads

  • Appetizers

  • Farinaceous

  • Breakfast Preparations

  • Pasta

  • Poultry

  • Meat

  • Seafood

  • Plated Dessert 

COST 
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PROFESSIONAL CHEF PROGRAM

Culinary Arts Diploma 

(Cuisine Only)

Monday, Wednesday & Friday (11am-3pm) 

Duration: 3Months

Tuition Fee: N720,000

Registration Fee: N150,000  

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Please note registration for the professional courses covers:

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Chef Jacket x2 

Chef Pants

Apron

Chef Bandana

Chef Clogs

T-shirt

Notepad

Text Book

Napkin

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