Course Description
African culinary arts, covering traditional and contemporary African cuisine, local breakfast varieties, and an assortment of indigenous and popular dishes from across the continent. Here’s a breakdown of the program
Certification
The certification from Abuja Culinary School highlights your skills and expertise in cuisine and pastry. It demonstrates your commitment to mastering culinary techniques and prepares you for various career opportunities in the culinary industry. This valuable certification opens doors to jobs and further education, showcasing your training from a respected institution.
Local Breakfast:
Students learn how to make a variety of indigenous Nigerian breakfast items, understanding cultural staples and traditional preparation methods.Contemporary Breakfast:
Emphasis is placed on modern interpretations of African breakfast items, blending traditional flavors with contemporary presentation.Appetizers:
Students are introduced to a range of popular African appetizers, focusing on small bites with rich flavors that are commonly served as starters.Pepper Soup:
Training covers various types of pepper soups, a beloved African dish known for its spiced broth and incorporation of meat or fish.Eastern, Southern, Western, and Northern Soups:
Each class segment is dedicated to the indigenous soups from a specific region of Nigeria, providing students with insights into regional cooking techniques, ingredients, and flavor profiles.Regional Diversity:
Students learn about three distinct soups from each of these regions, gaining an understanding of how geography and culture influence ingredients and preparation styles in Nigerian and West African cuisine.Indigenous Drinks:
Students explore traditional African beverages, such as zobo and kunu (a popular African drink), learning the methods behind their preparation and cultural significance.Rice and Rice-Bean Dishes:
Training includes Nigerian rice specialties, including jollof rice, fried rice, and variations that combine rice with beans, popular throughout Nigeria.Small Chops:
This section introduces popular finger foods or small bites often served at social gatherings, like puff-puff, samosas, and spring rolls, focusing on taste and presentation.Dishes from Neighboring African Countries:
Students are introduced to celebrated dishes from other African nations, expanding their knowledge of African cuisine beyond Nigeria and appreciating the continent's rich culinary diversity.Seafood Boil:
Practical training in preparing seafood dishes, which may include boiling and seasoning techniques for shellfish and other seafood types common in West Africa.Grills:
Covers techniques for grilling various proteins, a popular cooking style across many African cuisines. Students learn methods for marinating, seasoning, and grilling to achieve desired flavors and textures.Instructor
Reviews from Students
Really good Instructor.
My was expectations were exceeded.
2025-01-08 By Blessing ChizobaGreat Teaching!
Beat my expectation.
2024-12-13 By Theresa EnehiLearned a Lot
I am more confident in my skill.
2024-12-13 By Ibiwari Melissa