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.
The catering and confectionery department encompasses a wide range of activities related to food preparation, presentation and service, with a particular focus on baked goods and sweets. In A Little Sleep A Little Slumber Vocational Training Center, we ensure that the participants are equipped with the necessary skills to be able to compete with other catering service provider within…
The students in the catering and confectionery department were taught how to make different kind of cakes. They are: red velvet cake, marble cake, fruit cake, plain cake.
Catering and Confectionery Department Empowering Culinary Entrepreneurs The Catering and Confectionery Department equips students with the skills to create delicious products and successfully market them. Course Objectives: 1. Master various cooking and baking techniques. 2. Develop creative recipes and menus. 3. Understand food safety and hygiene practices. 4. Learn marketing and sales strategies. 5. Develop entrepreneurial skills.
In the catering and confectionery department, the scheme of work was introduced to the students.
The two resource persons, Mrs. Onuorah and Mrs. Ezenwa, trained the students on how to prepare Marble and Queen Cake. Mrs. Onuorah instructed the students to ensure that they do their practical at home and bring it to the center to showcase it, for correction and recommendation.
The resource person, Mrs Ezenwa, taught the students how to make meat pie, scotch egg, turna pie and sausage roll. The students also presented their own chin chin and egg rolls to the secretary, Mrs Lilian. She expressed deep satisfaction that the students were able to do justice to their training.
The resource person, Mrs Onuorah, was present to train the students on various types of bread, e.g bread rolls, plain bread, etc. She advised the students that the only way to be very good at what you do, is when you do them by yourself at home and other people taste it and state their observation.
