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PROFESSIONAL CHEF TRAINING PROGRAM
2016 - 2018
Dear Epicurean,
I am delighted to find you here considering a profession in the food and service industry. I founded this
school because of my desire to invite you to journey with me on an
unforgettable culinary voyage. I realize the grave importance of proper
training and having been trained myself, I can assure you that right here at Culinary Academy we would ensure
you are equipped adequately to succeed in diverse areas of the food
industry. Your stay at Culinary Academy would be an exciting and
educative time, there is no better place to harness your skills and fuel your
passion than in our fine institution. I would be glad to personally speak
with you about your admission and to help chart your career path.
Sincerely,
Tiyan AlileFounder
Dear Epicurean,
I am delighted to find you here considering a profession in the food and service industry. I founded this
school because of my desire to invite you to journey with me on an
unforgettable culinary voyage. I realize the grave importance of proper
training and having been trained myself, I can assure you that right here at Culinary Academy we would ensure
you are equipped adequately to succeed in diverse areas of the food
industry. Your stay at Culinary Academy would be an exciting and
educative time, there is no better place to harness your skills and fuel your
passion than in our fine institution. I would be glad to personally speak
with you about your admission and to help chart your career path.
Sincerely,
Tiyan AlileFounder
Culinary Academy Limited is the first of its kind providing exceptional culinary skills and services to its students and clients. As part of our commitment to the largely unemployed youth of the country, students will be empowered to develop competencies, employable skills and to build entrepreneurial spirits; that they may become better equipped to contribute productively to society while carving out respectable and rewarding careers for themselves.
OUR PROMISE
PURPOSE OF THE PRO CHEF COURSE: Our goal is to deliver qualitative education to our students which will ensure that they can be employed in diverse areas of the food industry around the world. We teach our students the art of creating good food, the art of service and the art of creating the enabling environment to serve the food.
EDUCATIONAL OUTCOME: Diploma in Culinary & Pastry Arts.
DURATION: Mid July 2016 - January 2018
GRADUATION: February 2018
O u r M i s s i o n i s to b e g l o b a l l y recognized for promoting and developing the art of culinary skills. Our aim is to embrace global and ethnic techniques while encouraging our students to express their artistic personalities through culinary art.
OUR MISSION
Culinary Academy Limited is the first of its kind providing exceptional culinary skills and services to its students and clients. As part of our commitment to the largely unemployed youth of the country, students will be empowered to develop competencies, employable skills and to build entrepreneurial spirits; that they may become better equipped to contribute productively to society while carving out respectable and rewarding careers for themselves.
OUR PROMISE
PURPOSE OF THE PRO CHEF COURSE: Our goal is to deliver qualitative education to our students which will ensure that they can be employed in diverse areas of the food industry around the world. We teach our students the art of creating good food, the art of service and the art of creating the enabling environment to serve the food.
EDUCATIONAL OUTCOME: Diploma in Culinary & Pastry Arts.
DURATION: Mid July 2016 - January 2018
GRADUATION: February 2018
O u r M i s s i o n i s to b e g l o b a l l y recognized for promoting and developing the art of culinary skills. Our aim is to embrace global and ethnic techniques while encouraging our students to express their artistic personalities through culinary art.
OUR MISSION
Professional Chef Training Program
Culinary Academy is a lifestyle, recreational consulting and academic organization with a vision to provide persons with skills in Culinary and Pastry arts. The school embraces a curriculum that is global, meets international standards and also tailored to suit local needs. With support from leading international consultants and a top leading culinary institute in the United States of America, our training delivery promises to be top rated.
The program is divided into 4 phases which are -Ÿ Culinary ArtsŸ Pastry ArtsŸ Hospitality & Food Service TrainingŸ Apprenticeship
During the program, you would attend theory and practical classes where you will begin with the fundamentals and foundation of cooking in a professional manner. Each phase helps you to develop competencies in food preparation and presentation and the last phase would include an apprenticeship in a restaurant to ensure you are well grounded in the industry.
Upon successful completion of the program, students will receive a chef certificate in Culinary & Pastry Arts under the accreditation of the Lagos State Ministry of Education.
Professional Chef Training Program
Culinary Academy is a lifestyle, recreational consulting and academic organization with a vision to provide persons with skills in Culinary and Pastry arts. The school embraces a curriculum that is global, meets international standards and also tailored to suit local needs. With support from leading international consultants and a top leading culinary institute in the United States of America, our training delivery promises to be top rated.
The program is divided into 4 phases which are -Ÿ Culinary ArtsŸ Pastry ArtsŸ Hospitality & Food Service TrainingŸ Apprenticeship
During the program, you would attend theory and practical classes where you will begin with the fundamentals and foundation of cooking in a professional manner. Each phase helps you to develop competencies in food preparation and presentation and the last phase would include an apprenticeship in a restaurant to ensure you are well grounded in the industry.
Upon successful completion of the program, students will receive a chef certificate in Culinary & Pastry Arts under the accreditation of the Lagos State Ministry of Education.
CULINARY ARTS:
1. Welcome to the Kitchen -3 WKS1. Kitchen Fundamentals2. Health & Safety3. Hygiene4. Product & Tools Identification5. Knife Skills6. Culinary Maths7. Understanding Recipes8. Nutrition
2. Cooking Fundamentals 101 -4 WKS1. Introduction to Poultry2. Introduction to Beef/Pork/Lamb3. Introduction to Seafood4. Eggs5. Dairy
3. Understanding Vegetables -3 WKS1. Color, Texture & Taste2. Mise En Place3. Storage & Handling3. Grains & Legumes4. Roots & Tubers
The Certificate program is divided into 4 phases as follows:
CULINARY ARTS:
1. Welcome to the Kitchen -3 WKS1. Kitchen Fundamentals2. Health & Safety3. Hygiene4. Product & Tools Identification5. Knife Skills6. Culinary Maths7. Understanding Recipes8. Nutrition
2. Cooking Fundamentals 101 -4 WKS1. Introduction to Poultry2. Introduction to Beef/Pork/Lamb3. Introduction to Seafood4. Eggs5. Dairy
3. Understanding Vegetables -3 WKS1. Color, Texture & Taste2. Mise En Place3. Storage & Handling3. Grains & Legumes4. Roots & Tubers
The Certificate program is divided into 4 phases as follows:
4. Stocks & Sauces - 3 WKS1. Consomme2. Brown Stocks3. White stocks 4. Roux5. White Sauces7. Brown Sauces8. Fruit Sauces9. Emulsification & Reductions
5. Cooking Fundamentals 102 -4WKS1. Blanching2. Poaching3. Boiling4. Steaming5. Simmering6. Sauteeing 7. Glazing8. Pan Searing
6. Cooking Fundamentals 103 -4WKS1. Stewing2. Braising3. Frying4. Grilling5. Roasting6. Baking7. Broiling
Student Assessments -2WKS (3 WKS BREAK)
7. Garde Manger 1 -3 WKS1. Breakfast2. Sandwiches3. Hor's d'oeuvres4. Cheese
4. Stocks & Sauces - 3 WKS1. Consomme2. Brown Stocks3. White stocks 4. Roux5. White Sauces7. Brown Sauces8. Fruit Sauces9. Emulsification & Reductions
5. Cooking Fundamentals 102 -4WKS1. Blanching2. Poaching3. Boiling4. Steaming5. Simmering6. Sauteeing 7. Glazing8. Pan Searing
6. Cooking Fundamentals 103 -4WKS1. Stewing2. Braising3. Frying4. Grilling5. Roasting6. Baking7. Broiling
Student Assessments -2WKS (3 WKS BREAK)
7. Garde Manger 1 -3 WKS1. Breakfast2. Sandwiches3. Hor's d'oeuvres4. Cheese
8. Garde Manger 2 -3 WKS1. Salads 2. Dressings2. Condiments3. Pickles4. Buffet Presentation5. Plating 9. Garde Manger 3 -1WK1. Terrines2. Pâtés3. Galantines4. Roulades
10. Molecular Cooking Techniques -1Wk
FOOD SERVICE INDUSTRY - 4WKS
1. Hospitality Opportunities2. Food Purchasing & Storage3. Food Cost & Inventory Systems4. Menu Engineering 5. Beverage Purchase & Inventory6. Restaurants- Types, Standards & Training7. Restaurants- Floor setting, Lighting, Table setting8. Wine & Alcohol
11. Discovering Global Cuisine -6 WEEKS1. A Taste of Italy2. A Taste of France3. A Taste of the Europe4. A Taste of Asia5. A Taste of Middle East & Africa6. A Taste of North & South America Student Assessment -1WK (2 WKS BREAK)
8. Garde Manger 2 -3 WKS1. Salads 2. Dressings2. Condiments3. Pickles4. Buffet Presentation5. Plating 9. Garde Manger 3 -1WK1. Terrines2. Pâtés3. Galantines4. Roulades
10. Molecular Cooking Techniques -1Wk
FOOD SERVICE INDUSTRY - 4WKS
1. Hospitality Opportunities2. Food Purchasing & Storage3. Food Cost & Inventory Systems4. Menu Engineering 5. Beverage Purchase & Inventory6. Restaurants- Types, Standards & Training7. Restaurants- Floor setting, Lighting, Table setting8. Wine & Alcohol
11. Discovering Global Cuisine -6 WEEKS1. A Taste of Italy2. A Taste of France3. A Taste of the Europe4. A Taste of Asia5. A Taste of Middle East & Africa6. A Taste of North & South America Student Assessment -1WK (2 WKS BREAK)
PASTRY ARTS -12. Baking Fundamentals - 2WKS1. Formulas & Measurements2. Flours & Starches3. Understanding Ingredients:- Sugars, Leavening Agents, Liquids4. Mixing & Gluten Development
13. Yeast Products - 3WKS1. Dough Production2. Breads
14. Cakes & Icings - 3WKS1. Mixing Methods2. Scaling4. Cake Decoration
15. Pies & Pastries -3WKS1. Pie Doughs2. Fillings3. Meringue4. Fruit deserts5. Parfaits & Cream6. Cookies
16. Deserts - 2WKS1. Petit Fours2. Ice Cream3. Sorbets
17. Chocolate & Sugar Crafts1. Chocolates2. Truffles3. Sugar craft4. Sweets
PASTRY ARTS -12. Baking Fundamentals - 2WKS1. Formulas & Measurements2. Flours & Starches3. Understanding Ingredients:- Sugars, Leavening Agents, Liquids4. Mixing & Gluten Development
13. Yeast Products - 3WKS1. Dough Production2. Breads
14. Cakes & Icings - 3WKS1. Mixing Methods2. Scaling4. Cake Decoration
15. Pies & Pastries -3WKS1. Pie Doughs2. Fillings3. Meringue4. Fruit deserts5. Parfaits & Cream6. Cookies
16. Deserts - 2WKS1. Petit Fours2. Ice Cream3. Sorbets
17. Chocolate & Sugar Crafts1. Chocolates2. Truffles3. Sugar craft4. Sweets
Student Assessment -2 Wks (3Wks Break)
INTERNSHIP 20WKS
GRADUATION CEREMONY
General Information.
Admissions
1. Culinary Academy (CA) considers all applicants for admission on the basis of his or her qualifications without regard to race, color, religion, ethnicity, sex or marital status.
2. All applicants must purchase an application form for N10, 000 (Ten Thousand Naira).
3. All applicants must complete the application form and submit with:1. P r o o f o f c o m p l e t i o n o f
Secondary School with results showing a minimum of 5 credits.
2. An essay outlining your goals and reasons for attending Culinary S c h o o l ( N o t m o r e t h a n 500words).
3. The stated application fee.4. A reference letter from previous
a c a d e m i c i n s t i t u t i o n o r employer.
3. All decisions concerning admission to CA shall be in the sole discretion of the Admissions Committee. Applications are evaluated on the basis of information contained in the a p p l i c a t i o n a n d r e q u e s t e d documents.
4. Admission Form N10, 000 (Non Refundable)
TUITION:
1. The full tuition for the professional c h e f t r a i n i n g c e r t i fi c a t e i s N1,292,850 (One M i l l ion Two Hundred and Ninety Two Thousand, Eight Hundred and Fifty Thousand Naira).
2. The tuition covers Books & other t e a c h i n g m a t e r i a l s , r e c i p e s , uniforms, food produce and kitchen tools.
3. The Tuition may be paid in full at the beginning of the program or prior to the commencement of the first 3 phases of the program as follows:
1. N 5 9 2 , 8 5 0 u p o n g r a n t o f admission.
2. N350, 000 received prior to commencement of Phase 2.
3. N350, 000 received prior to the commencement of Phase 3
CODE OF CONDUCT.
1. Students are required to act in a manner that conforms to the spirit a n d p u r p o s e o f t h e S c h o o l , reflecting credit on themselves, CA and the business or industry for which they are being trained.
2. Students must conform to standards of professionalism, dress and hygiene at all times. CA reserves the right to discipline any student,
T h e f o l l o w i n g e x a m p l e s o f offenses are not exclusive and are provided as the most common types of examples that violate the spirit of professionalism and ethics: academic misconduct,
Student Assessment -2 Wks (3Wks Break)
INTERNSHIP 20WKS
GRADUATION CEREMONY
General Information.
Admissions
1. Culinary Academy (CA) considers all applicants for admission on the basis of his or her qualifications without regard to race, color, religion, ethnicity, sex or marital status.
2. All applicants must purchase an application form for N10, 000 (Ten Thousand Naira).
3. All applicants must complete the application form and submit with:1. P r o o f o f c o m p l e t i o n o f
Secondary School with results showing a minimum of 5 credits.
2. An essay outlining your goals and reasons for attending Culinary S c h o o l ( N o t m o r e t h a n 500words).
3. The stated application fee.4. A reference letter from previous
a c a d e m i c i n s t i t u t i o n o r employer.
3. All decisions concerning admission to CA shall be in the sole discretion of the Admissions Committee. Applications are evaluated on the basis of information contained in the a p p l i c a t i o n a n d r e q u e s t e d documents.
4. Admission Form N10, 000 (Non Refundable)
TUITION:
1. The full tuition for the professional c h e f t r a i n i n g c e r t i fi c a t e i s N1,292,850 (One M i l l ion Two Hundred and Ninety Two Thousand, Eight Hundred and Fifty Thousand Naira).
2. The tuition covers Books & other t e a c h i n g m a t e r i a l s , r e c i p e s , uniforms, food produce and kitchen tools.
3. The Tuition may be paid in full at the beginning of the program or prior to the commencement of the first 3 phases of the program as follows:
1. N 5 9 2 , 8 5 0 u p o n g r a n t o f admission.
2. N350, 000 received prior to commencement of Phase 2.
3. N350, 000 received prior to the commencement of Phase 3
CODE OF CONDUCT.
1. Students are required to act in a manner that conforms to the spirit a n d p u r p o s e o f t h e S c h o o l , reflecting credit on themselves, CA and the business or industry for which they are being trained.
2. Students must conform to standards of professionalism, dress and hygiene at all times. CA reserves the right to discipline any student,
T h e f o l l o w i n g e x a m p l e s o f offenses are not exclusive and are provided as the most common types of examples that violate the spirit of professionalism and ethics: academic misconduct,
fraud or cheating; theft, property damage, vandalism; disruptive or disorderly conduct; threatening, violent or aggressive conduct, profanity, insubordination; sexual or non-consensual contact, harassment in any form; illegal or unauthorized possession or use of drugs or alcohol.
3. Students must be in full uniform at all classes or will not be permitted to participate in class sessions.
4. Students must practice safe food handling and safety in the kitchen at all times keeping their work area clean as they work.
5. Students must seek permission to use any equipment in the kitchen other than that which they have been assigned.
6. Students are required to work effectively with others as teamwork is essential.
7. The use of cellphones is prohibited in the classroom.
8. Students may take home food prepared in the classes except raw foods and foods containing fresh cream.
9. By enrolling in CA, students assume responsibility for obeying the regulations and accepted practices of the school, both academic and non-academic. Failure to do may result in probation or expulsion including immediate and permanent dismissal, for violations of the student code of conduct policy.
STUDENT SUPPLIES
1. All students are required to purchase certain items for their personal use throughout their training, including uniforms, knives, tools, textbooks and supplies.
fraud or cheating; theft, property damage, vandalism; disruptive or disorderly conduct; threatening, violent or aggressive conduct, profanity, insubordination; sexual or non-consensual contact, harassment in any form; illegal or unauthorized possession or use of drugs or alcohol.
3. Students must be in full uniform at all classes or will not be permitted to participate in class sessions.
4. Students must practice safe food handling and safety in the kitchen at all times keeping their work area clean as they work.
5. Students must seek permission to use any equipment in the kitchen other than that which they have been assigned.
6. Students are required to work effectively with others as teamwork is essential.
7. The use of cellphones is prohibited in the classroom.
8. Students may take home food prepared in the classes except raw foods and foods containing fresh cream.
9. By enrolling in CA, students assume responsibility for obeying the regulations and accepted practices of the school, both academic and non-academic. Failure to do may result in probation or expulsion including immediate and permanent dismissal, for violations of the student code of conduct policy.
STUDENT SUPPLIES
1. All students are required to purchase certain items for their personal use throughout their training, including uniforms, knives, tools, textbooks and supplies.
2. Please refer to the Program Fees for specific price information. The cost for field trips is included in the tuition. All supplies purchased by the student become the personal property of the student. CA is not responsible for loss or damage to the personal property of the student.
ACADEMIC STANDARDS & POLICIES
1. All students are supervised and evaluated during the program through theoretical tests, practical evaluations, examinations and observations.
2. Students must meet the grading and attendance set standard satisfactorily to complete the program.
3. The Program consists of 4 Phases, at the end of each phase, students are assessed and the successful completion of a phase is a prerequisite to continuing to the next phase.
4. Students are graded by performance in practical class work and skill proficiency, appearance, punctuality, written and oral r e p o r t s , a s s i g n m e n t s , p r a c t i c a l examinations, and attendance.
5. Each grade received from each phase forms the cumulative grade point average to determine the student's overall success.
6. The grading system is based on overall 100%
100-95% Excellent94-88% Very Good87-80 Good79-75 Fair74 & below- Failing
7. Students who fail consistently may be asked to withdraw without refunds.
MEDIA POLICY:
1. CA as part of its media policy may use and reproduce any photograph, audio or video recording of its students or any media form taken, made, or created during participation in any of our programs without compensation.
2. All such photography, recordings, or text and all copyrights in said photography, recordings, and text belong to CA and may be used in printed materials, the internet, or public or p r i v a t e p r e s e n t a t i o n s f o r r e s e a r c h , educational, promotional, and fund raising purposes. By signing up for our programs you agree to our media policy.
2. Please refer to the Program Fees for specific price information. The cost for field trips is included in the tuition. All supplies purchased by the student become the personal property of the student. CA is not responsible for loss or damage to the personal property of the student.
ACADEMIC STANDARDS & POLICIES
1. All students are supervised and evaluated during the program through theoretical tests, practical evaluations, examinations and observations.
2. Students must meet the grading and attendance set standard satisfactorily to complete the program.
3. The Program consists of 4 Phases, at the end of each phase, students are assessed and the successful completion of a phase is a prerequisite to continuing to the next phase.
4. Students are graded by performance in practical class work and skill proficiency, appearance, punctuality, written and oral r e p o r t s , a s s i g n m e n t s , p r a c t i c a l examinations, and attendance.
5. Each grade received from each phase forms the cumulative grade point average to determine the student's overall success.
6. The grading system is based on overall 100%
100-95% Excellent94-88% Very Good87-80 Good79-75 Fair74 & below- Failing
7. Students who fail consistently may be asked to withdraw without refunds.
MEDIA POLICY:
1. CA as part of its media policy may use and reproduce any photograph, audio or video recording of its students or any media form taken, made, or created during participation in any of our programs without compensation.
2. All such photography, recordings, or text and all copyrights in said photography, recordings, and text belong to CA and may be used in printed materials, the internet, or public or p r i v a t e p r e s e n t a t i o n s f o r r e s e a r c h , educational, promotional, and fund raising purposes. By signing up for our programs you agree to our media policy.
CONTACT
Culinary Academy50, Raymond Njoku Street, Off Awolowo Road, S.W Ikoyi, Lagos. Nigeria
t: +234 808 335 5268 +234 1 632 2933-4 +234 817 762 6031
BBM: 7F40F90: CAcademyNG: culinaryacademyng: www.facebook.com/culinaryacademy: Culinary Academy Lagos
CONTACT
Culinary Academy50, Raymond Njoku Street, Off Awolowo Road, S.W Ikoyi, Lagos. Nigeria
t: +234 808 335 5268 +234 1 632 2933-4 +234 817 762 6031
BBM: 7F40F90: CAcademyNG: culinaryacademyng: www.facebook.com/culinaryacademy: Culinary Academy Lagos
