Food & Catering Technology

Course Description

This intensive course equips trainees with comprehensive skills in food preparation, catering services, kitchen management, and culinary arts. Whether you’re passionate about becoming a chef, running a catering business, or mastering the art of food presentation, this course combines traditional cooking techniques with modern catering practices to prepare you for success in the food industry.

Pre-Course Requirements & Target Group

Open to individuals aged 16 and above who have a passion for cooking, food service, or hospitality. No prior experience is required. Ideal for school leavers, aspiring chefs, food vendors, event caterers, OND/HND holders in hospitality, and those looking to start their own food business.

Course Duration

10 Weeks | Monday – Friday: 9:00am – 3:00pm

Hostel Accommodation

Available at an additional cost upon request.

Mode of Delivery

  • Hands-on kitchen practicals in a fully equipped catering lab

  • Interactive classroom sessions with PowerPoint and culinary videos

  • Step-by-step food demonstrations by professional chefs

  • Group catering projects and event simulations

  • Taste testing, recipe documentation, and food hygiene exercises

Learning Objectives

On completion of the course, trainees will:

  • Master various cooking techniques (boiling, frying, grilling, steaming, etc.)

  • Plan and execute catering for small and large events

  • Prepare Nigerian, continental, and pastries with professional finesse

  • Understand nutrition, portion control, and menu development

  • Apply kitchen hygiene, safety, and food preservation standards

  • Cost meals and create quotations for events and clients

  • Develop skills in customer service and food presentation

  • Start, manage, and grow a catering or food delivery business

Course Content / Topics

  • Introduction to Catering, Kitchen Tools & Safety Procedures

  • African Dishes: Soups, Rice Varieties, Stews, and Local Delicacies

  • Continental Dishes: Pasta, Grilled Meats, Sauces, and Salads

  • Baking & Pastries: Cakes, Buns, Meat Pies, Doughnuts, etc.

  • Menu Planning, Food Portioning, and Time Management

  • Table Setting, Serving Techniques & Customer Experience

  • Nutrition, Food Allergies, and Special Diets

  • Event Catering: Wedding, Corporate, and Outdoor Service

  • Food Preservation and Storage Techniques

  • Food Packaging, Branding & Delivery Methods

  • Pricing, Marketing, and Running a Food Business

Assessment

  • Daily kitchen practicals and group food preparation tasks

  • Final culinary presentation and tasting evaluation

  • Written multiple-choice examination on food safety and theory

Certificate

On successful completion, learners will receive a Santify Certificate.
(Graduates will be equipped to work in restaurants, event catering, or run their own food businesses)