Catering and Confectionery Class: Cake Pudding and Meat Pie The Catering and Confectionery Department recently held an engaging practical session led by Mrs. Ezenwa, focusing on two popular treats: Cake Pudding and Meat Pie. The lesson provided students with hands-on experience in essential baking and culinary techniques. For the Cake Pudding, students learned the correct mixing, steaming, or baking…
The Catering Department, led by Ms. Roseline, held a detailed practical cooking session focused on two popular Nigerian dishes — Beans and Plantain Pottage and Moi-Moi (Steamed Bean Pudding). The training emphasized both technical cooking skills and cultural appreciation of traditional meals. 🥘 1. Beans and Plantain Pottage Students learned to prepare a nutritious and flavorful beans-based dish often…
Mrs. Blessing display various dishes potentially with a focus on health and cultural diversity. The display include a variety of items like fried rice and orange juice arranged in an appealing manner to emphasized the importance of balanced and nutritious diet.
There were various display of dishes from the students from the catering department ranging from Fried Rice, Crispy Chicken, Eforiro and Eba, etc.
Mrs Onuorah moving with a practiced grace among the bustling kitchen stations. The air is thick with the scent of simmering sauces, freshly baked bread, and a hint of nervous energy. This is the final practical exam for her catering students, and their future careers largely hinge on their performance.
TABLE LAYING TRAINING CONTIUNE Coming together at dinnertime can be a great family affair, and most people will be familiar with setting out knives and forks for their daily evening meal. But what about those times when we want to make dinner more of an event, celebrating being with our loved ones, especially during times like these? Are you…
TABLE LAYING TRAINING CONTIUNES Module Title: Mastering Table Laying: A Catering Essentials Training Learning Objectives: Understand the purpose and importance of proper table setting in catering. Identify and differentiate between various table setting styles (casual, formal, etc.). Demonstrate proficiency in setting a basic table correctly. Learn and practice different napkin folding techniques. Understand best practices for…
Mr. Robert Saviour, was invited to train the catering and confectionery department student on table laying. A sample training module for table laying could include: basic table setting, different table setting styles (casual, formal, etc.), and the significance of table settings in different event types. It would also cover napkin folding techniques and best practices for setting a table…
In the Catering and confectionery department , the students are taken through the bread production training module. Within the catering course, it”s going to cover topics like bread types, ingredients, baking techniques, dough handling, and quality control, with a focus on practical application in a catering context. This could include hands-on practice in making various bread items for catering…
Carrot Cake Training This is to equip the students with all relevant catering knowledge and skills necessary to consistently produce high-quality, delicious carrot cake according to our established standards. Get ready to elevate our dessert offerings! we are excited to announce a hands-on training session focused on our delicious carrot cake.
