CERTIFICATE IN COOKERY AND PASTRY PRACTICE

STATUS: ILO Designed

DURATION: 2 Semesters

OBJECTIVES: To provide basic knowledge, in cookery and kitchen operational skills.

PROGRAMME STRUCTURE

• – This programme is of modular options.
• – Modular courses can be run from the package  with particular emphasis on

• ¬ Cookery Practice for specialist cuisines, culinary etc
• ¬ Pastry Practice with baking and decoration
• ¬ Food Safety

• – The curriculum of the programme is updated  to reflect general and specific objectives with more emphasis given to practical activity for skills acquisition.
• – Trainees go on industrial attachment upon completion of first semester for 8 weeks before commencement of second semester. The trainees have a work place log book to enter daily work activity engaged upon and supervised by both work place and NIHOTOUR Supervisor.

ENTRY REQUIREMENTS:

Holders of GCE/SSCE/NECO, JSS who wish to acquire basic knowledge and skills in catering and kitchen practice. Holders of higher qualifications who wish to expose themselves to food & beverage production and service practices. One who cannot read and write and wish to acquire only cookery and or pastry skills can enroll into the programme.

COURSE OUTLINE: