Showcase of Dishes from Catering Department
There were various display of dishes from the students from the catering department ranging from Fried Rice, Crispy Chicken, Eforiro and Eba, etc.
IMPORTANT!!
A LITTLE SLEEP, A LITTLE SLUMBER
Empowering Vulnerable Women in All-Round Developments…Catering Department Practical Exam
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.
Tailoring Department
For a student to be good at what he or she does, then the person must have a good teacher or resource person. Mrs Afolayan has 12 years of dedication to LSLS! That speaks volumes about Mrs. Afolayan’s commitment and loyalty. It’s clear she’s a pillar of the tailoring department. Her long tenure means she’s guided many students and…
Business Sustainability: Empowerment through Entrepreneurship
Business Sustainability: Empowerment through Entrepreneurship The purpose of Empowerment through Entrepreneurship for businesses to be sustainable at all levels in Lagos, Nigeria is to equip Individuals with skills knowledge and mindset necessary to not only launch businesses but also to nurture and grow them into resilient, profitable and enduring Enterprises that contribute positively to their own lives and the…
Business Sustainability
Empowerment through Entrepreneurship Mrs. Joy Onyebuchi Nweke, a Facilitator, Mentor and Advocate, educated the participants on access to funding, which is one of the modules on capacity building for businesses sustainability. She also emphasized on: * Building Resilience and Risk Management*: That entrepreneurs are to be equipped with the ability to anticipate potential challenges, develop contingency plans, and build…
Catering and Confectionery Department
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…
Catering and Confectionery Department
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…
Catering and Confectionery department
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…
Catering and Confectionery Department
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…
Household Hygiene Production Department
A household hygiene production training on liquid soap, especially within the context of a LSLS program, would focus on empowering individuals with the skills and knowledge to produce liquid soap for household use, emphasizing hygiene, health, and potential economic benefits. The training would likely cover theoretical aspects like soap chemistry and safety precautions, as well as practical skills in…
