Course Description
Students learn variety of cooking techniques and recipes from all over the world, meat anatomy where they learn different parts and cuts of a cow, hygiene and food safety practices HACCP, knife skills, drinks, pizza, sandwich, mocktails and cocktails, French mother sauces and soups . they practice the skills learned in each class, reinforcing their abilities in essential culinary methods and laying the groundwork for more advanced topics
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.
Food Safety, culinary fundamentals, Mastering Chicken: techniques, cuts, herbs and spices
Students learn HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) to understand kitchen safety, hygiene, and proper food handling, knife skills,Introduction to Culinary Arts Vegetarian Dishes. Culinary Cookery Breakfast. Understanding Beef Anat
Students will learn different vegetarian dishes and this dishes are not prepared with meat, fish, or poultry, continental breakfast, and how to identify and separate different cuts of meat and the nutritional values using a full cow carcass.Stock and Herbs:
Students learn to prepare basic stocks (e.g., vegetable, chicken) and understand how to incorporate herbs and spices to enhance flavor profiles.Sauce Making:
Introduction to mother sauces (like béchamel and velouté) and their derivatives, covering foundational techniques in sauce preparation.Continental Soups:
Training on continental soups, including broths and thickened soups, with a focus on consistency and seasoning..
.Continental Breakfast:
Instruction in preparing a full continental breakfast, focusing on balanced meal components and plating.Salad Composition:
Introduction to various salads, their composition, and types of salad greens. Students also learn to make vinaigrettes and different dressings to complement salads.Asian Cuisine:
Training on popular Asian dishes, such as meat-based sauces, fish sauces, rice dishes, and noodles, emphasizing global culinary techniques.Top International Dishes:
Instruction on widely appreciated dishes from other global cuisines, including pizza and smoothies, introducing students to flavors and preparations from various cultures.Basic Plating Techniques:
Students learn entry-level plating techniques to present their dishes attractively and professionally.Sandwiches and Drinks:
Lessons on sandwich making and preparing various drinks, enhancing students’ skills in casual dining options.Plating Techniques (Beginner):
A focus on plating and presentation for beginners, covering foundational concepts to make dishes visually appealing.Instructor
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