Course Description
The 6-Month Diploma in Cuisine and Pastry at Abuja Culinary School combines the 3-month Chef Diploma in Cuisine and the 3-Month Diploma in Pastry, Cake Baking, and Decoration, providing a comprehensive culinary education. The program is designed to develop both foundational and advanced skills in cuisine, pastry, and bakery arts. Here’s a an overview:
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.
Foundations of Culinary Arts:
Food safety principles, knife skills, kitchen equipment, and basic cookery techniques. Introduction to stocks, sauces (mother sauces and derivatives), and the use of herbs and spices.Global and Continental Cuisine:
Preparation of continental breakfasts, soups, and salads with various dressings. Dishes from Asian and global cuisines, including pizza, sandwiches, noodles, smoothies, and classic international recipes.African Culinary Arts:
Focused instruction on indigenous Nigerian and African cuisine, covering local and contemporary breakfasts, appetizers, and pepper soups. Preparation of regional soups from East, South, West, and North Nigeria, as well as popular Nigerian rice dishes, small chops, and traditional African beverages. Introduction to African dishes from neighboring countries and seafood boils, along with grilling techniques.Restaurant and Business Skills:
Fundamentals of food project management, menu planning, and digital marketing. Practical experience in plating techniques, culminating in a final assessment.Fundamentals of Baking:
Basics of baking, kitchen tools, ingredients, and mixing methods. Introduction to cake types (red velvet, vanilla, chocolate) and flavor pairing.Cake Decoration:
Techniques in cake frosting (buttercream variations), piping, and creating fondant decorations. Advanced decoration skills using fondant, gum paste, and sugar craft, including model creation and painting techniques.Tea Cakes, Dessert Cakes, and Pastries:
Instruction on various tea and dessert cakes (pound cake, almond cake) and classic desserts (panna cotta, mousse, soufflé). Training in shortcrust, filo, puff pastry, choux pastry, and dough-based items (e.g., chin-chin, samosas).Bread and Cookies:
Bread making skills, including yeast-based breads (brioche, baguette) and quick breads (banana bread). Variety of cookies, including ginger, chocolate, and oatmeal cookies.Restaurant Skills for Pastry Arts:
Recipe development, budgeting, dessert plating, and food project management. Practical exams and final assessments.Instructor
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