WEEK 1

Monday: kitchen basics, introduction to kitchen equipment/utensils health and safety food safety. Basics methods of cookery. Kitchen Preparation & Organization.
Wednesday: Introduction to Culinary Fundamentals 1.0 (knife skills, culinary terms, food safety & sanitation). Introduction to culinary fundamentals 2.0 (Brigade De Cuisine). Herbs & Spices (Origin & Alternative Names).
Friday: Introduction to culinary cookery
STOCKS: Types of stock, and how to make them. (Brown Stock, white stock and vegetable stock).
SAUCES: The different Mother sauces, how to make them and some of their derivatives. {BEVTH}
SOUPS: Some of the continental soups and broth and how to make them.
Saturday: SALADS AND BREAKFAST CLASS.
a) Understanding salad composition Vinaigrette, mayonnaise base salad and salad dressing. e.g., cobb’s salad, Waldorf salad, Caesar salad, Nigerian salad.
b) Eggs made six ways, sandwiches, wraps, panini, pancakes & waffles.

WEEK 2

Monday & Wednesday: continental culinary arts 1.0- 6.0
Introduction to Farinaceous Dishes
Asian Cuisines:
Origin of Asian stir-fries.
Italian Cuisine:
Origin of Italians fine dinning.
French Cuisine:
Origin of French fine dinning-Tart making
American cuisine:
Origin of some Americans best cuisine.
Traveling around the globe:
Caribbean:
Introduction to some of the best Caribbean cuisines.
Indian:
Introduction to some of the best Indian cuisine.
Jamaican:
Introduction to some the best Jamaican cuisine.
Mexican:
Introduction to some the best Mexican cuisine.
Friday: Continental Culinary Art 7.0
( understanding game poultry cooking methods, types & parts)
Continental Culinary Art 8.0
(meats, Cuts and applying cooking Methods to different proteins)
Continental Culinary Art 9.0
(Seafood Cookery, different kind of sea food, filleting and presentation)
Saturday: Continental Culinary Art 10.0
Canapes/ hors D’oeurves.

WEEK 3

AFRICAN CUISINE CLASS
Monday: African Appetizers/ Side dishes: Making of mouth-watering finger foods from the three major ethnic groups/ societies in Nigeria (Igbo, Yoruba & Hausa).
Hausa: Dambuna Nama, Kwakumenti, Citta Drink, kunun aya & Zobo Drinks.
Igbo: Goatmeat Peppersoup, fish peppersoup, Ukana, Nkwobi, Isi-Ewu & Abacha.
Yoruba: Mosa, beef bite, Gizdodo, fish Kebabs, Oven Suya, Peppered snail and Asun.
Wednesday: Rice-Beans-Yam Class
• Jollof rice, fried rice, and coconut rice
• Ayamase/ofada sauce with Ofada rice
• Iwuk edesi
• Moi- Moi in Leaf (elewe)
• Yam and Beans pottage.
Friday : Soup making class
• Ora soup vs Onugbu soup vs Ogbono soup
• Banga soup vs ofeakwu soup vs Abak mbakara
• Eforiro vs afang soup vs edika-ikong soup
• Sea food okro vs fisherman soup vs okro vegetable
• How to wrap garri, semo wheat amala oat and onunu.
Saturday: AFRO FUSION
• Senegalese poulet yassa
• Cameroon fried spinach
• Egyptian fried rice
• Ethiopian stir fried kale and plantain
• Ethiopian beef sauce and curried rice and beans
• Moroccan style chicken casserole

WEEK 4

RESTAURANT SCHOOL
Monday: Menu planning, design and Budgeting
Table setting
Budgeting Exercise
Plating techniques
Recipe development
Wednesday: Cooking from recipe
Complex oils
Time management and Ordering system.
Taste test
Friday: 1k challenge
3 ingredients Challenge