Catering and Culinary Arts
- Baking arts
- Culinary arts
- Culinary management
- Hospitality management
- Pastry arts
- Professional cooking
- Restaurant management
This course covers culinary fundamentals such as culinary terms,
food safety, Brigade de cuisine, continental cuisine, salads, Asia cuisines,
cocktails and mocktails, menu planning, African cuisine from different parts of Africa,
pastries and dessert.
This course covers Nigerian and French pastry such as short crust pastry,
yeast-based dough, choux pastry, cakes: egg and oil-based cakes, fat-based cakes,
fruit-based cakes, cakes decoration: butter cream, marbling, geode effect, fault lines,
royal icing, fondant covering.