This program is structured into modules so students can gradually learn:
- Kitchen foundations
- Nigerian traditional meals
- Nigerian snacks & street food
- Continental dishes
- Catering & presentation skills
The schedule below works well for:
- Culinary schools
- Weekend cooking academies
- Catering training centers
- Private culinary mentorship programs
Program Structure Overview
| Module | Focus Area | Duration |
|---|---|---|
| Module 1 | Kitchen Basics & Food Safety | 1 Week |
| Module 2 | Nigerian Soups & Swallows | 2 Weeks |
| Module 3 | Nigerian Rice & One-Pot Meals | 1 Week |
| Module 4 | Nigerian Proteins & Side Dishes | 1 Week |
| Module 5 | Nigerian Snacks & Small Chops | 2 Weeks |
| Module 6 | Continental Cuisine | 2 Weeks |
| Module 7 | Baking & Desserts | 1 Week |
| Module 8 | Catering, Plating & Business Training | 1 Week |
Total Duration: 10–11 Weeks
MODULE 1 — Kitchen Basics & Food Safety
Topics
- Kitchen hygiene
- Knife skills
- Food storage
- Nigerian spices & ingredients
- Cooking methods
- Portion control
- Menu planning
Practical Menus
- Basic tomato stew
- Stock preparation
- Pepper mix preparation
- Fried plantain
- Basic salad
MODULE 2 — Nigerian Traditional Soups & Swallows
Week 1 — Yoruba Soups
Menus
- Ẹ̀gúsí Soup
- Ẹ̀fọ́ Riro
- Gbegiri
- Ewedu Soup
- Ogbono Soup
Swallows
- Pounded yam
- Amala
- Eba
- Semovita
Week 2 — Igbo & Niger Delta Soups
Menus
- Oha Soup
- Nsala Soup
- Bitterleaf Soup
- Banga Soup
- Afang Soup
Swallows
- Starch
- Wheat
- Fufu
- Poundo yam
MODULE 3 — Nigerian Rice & One-Pot Meals
Menus
- Jollof Rice
- Fried Rice
- Ofada Rice and Ayamase
- Coconut rice
- Native rice
- Concoction rice
- Party jollof
- Beans and dodo
Practical Skills
- Large-batch cooking
- Party food preparation
- Smoky jollof technique
- Rice texture management
MODULE 4 — Proteins & Side Dishes
Proteins
- Peppered chicken
- Goat meat asun
- Turkey sauce
- Grilled fish
- Suya
- Gizdodo
- Beef kebab
Side Dishes
- Moi moi
- Akara
- Yam porridge
- Fried yam
- Plantain dishes
MODULE 5 — Nigerian Snacks & Small Chops
Week 1 — Traditional Snacks
Menus
- Puff-Puff
- Chin Chin
- Buns
- Meat Pie
- Sausage rolls
- Fish rolls
Week 2 — Small Chops & Event Platters
Menus
- Samosa
- Spring rolls
- Mini burgers
- Chicken wings
- Coconut candy
- Gizdodo cups
- Dessert cups
Practical Training
- Event platter arrangement
- Finger food packaging
- Cocktail catering setup
MODULE 6 — Continental Cuisine
Week 1 — Basic Continental Dishes
Menus
- Alfredo pasta
- Stir fry noodles
- Creamy mashed potatoes
- Grilled chicken
- Vegetable sauce
- Seafood pasta
- Garlic butter rice
Week 2 — Advanced Continental Meals
Menus
- Lasagna
- Chicken Alfredo
- Caesar Salad
- Beef stir fry
- Baked chicken
- Club sandwiches
- Shawarma
MODULE 7 — Baking & Desserts
Menus
- Vanilla cake
- Chocolate cake
- Red velvet cake
- Buttercream frosting
- Doughnuts
- Banana bread
- Cupcakes
- Fruit parfait
Skills
- Cake decoration
- Dessert plating
- Buttercream piping
- Oven management
MODULE 8 — Catering & Culinary Business Training
Topics
- Event catering management
- Costing & pricing
- Customer service
- Food photography
- Social media marketing
- Packaging & branding
- Kitchen inventory management
Final Practical Exam
Students prepare:
1 appetizer
1 traditional soup
1 rice dish
1 continental meal
1 dessert
1 snack platter
Sample Weekly Training Timetable
| Day | Activity |
|---|---|
| Monday | Theory & ingredient introduction |
| Tuesday | Demonstration class |
| Wednesday | Individual practical |
| Thursday | Group cooking practical |
| Friday | Presentation & assessment |
| Saturday | Catering/masterclass session |
| Sunday | Rest |
Certification Categories
Students can graduate with specialization in:
- Traditional Nigerian Cuisine
- Small Chops & Snacks
- Continental Dishes
- Baking & Desserts
- Event Catering
Optional Advanced Masterclasses
You can also add:
- Healthy Nigerian meals
- Air fryer cooking
- Meal prep business
- Food content creation
- Luxury plating
- Outdoor grilling
- Smoothies & mocktails
- Nigerian breakfast dishes