What You Will Learn
Cookery
- Rice & Meat Dishes
- Stocks, Soups & Sauces
- Farinaceous Dishes (Pasta)
- Local Dishes
- Food Hygiene
- Food Nutrition
- Potato Dishes
- Poultry Dishes
- Game Dishes
- Fish Commodities & Dishes
- Herbs & Spices
- Vegetables
- Appetizers
- Salads
- Food Commodities (Eggs)
- Savory Dishes
- Large Scale Cooking
- Vegetarian Dishes
- Breakfast Dishes
- Dairy Products (Yoghurt, Ice cream)
- Pulses & Nuts Dishes
- Yam Dishes
- Burgers
- Four-course Continental Meals
Pastries
- Basic Pastries — Pancake, Waffles, Cookies, and more
- Short Crust — Meat Pie, Chicken Pie, Fruit Tart, and more
- Filo Pastry — Spring rolls, and more
- Dough Products — Bofrot, Doughnuts, Pizza, Croissant, Rolls, Buns
- Local & Regional Pastries
- Local Snacks — Nkate Cake, Adulee, Poloo, and more
- Choux Paste
- Butter Icing
- Whipped Cream
- Cake Designs
- Buns & Rolls — Cinnamon rolls, Scones, Hot Cross Buns
- Chocolate Designs
- Bread
- Fruit Cakes
- Celebration Cakes — Birthday, Wedding, Anniversary, and more
How the Training Works
Catering is split into Cookery and Pastries, each trained practically from staples up to continental menus and celebration baking.
Training is competency-based (CBT), which gives the facilitator enough time for each student. Sessions are fully hands-on and practical, delivered by qualified industry facilitators, and students receive real exposure to the field before they complete the course.
Each programme can be taken full-time, as a skill-enhancement or short course, or through the weekend school for students who work Mondays to Fridays.
Study Modes
Full-time · skill-enhancement · short course
Weekend school: Sat 8am–5pm · Sun 1pm–5pm
Certification Pathway
Accredited: GES · NVTI · TEU · C-TVET · IQAF
Affiliated to Accra Technical University — HND & BTECH pathway