Programmes

Each programme runs for four weekends: eight classes, 24 hours, ₦30,000. Tap a programme to see every class.

Programme: Pastries

4 weekends · 8 classes · 24 hours · ₦30,000

Weekend 1, Saturday: Meat pie and fish pie. One short pastry for both: kitchen hygiene and safety; pastry by hand; minced meat and potato filling, and fish filling; crimping, egg wash and baking.

Weekend 1, Sunday: Doughnut and chin chin. Two fried doughs: yeast doughnut, proofing and glazing; chin chin dough, cutting and frying for crunch; frying temperature and oil safety.

Weekend 2, Saturday: Small chops and plantain mosa. Fried snacks: puff-puff, samosa, spring rolls, peppered chicken and plantain mosa; building a small chops pack.

Weekend 2, Sunday: Shawarma and burger. Fast food: chicken and beef marinades and wrapping on the shawarma pan; soft buns, beef patties and sauces.

Weekend 3, Saturday: Waffles and pancakes. Batters, waffle iron and pan technique, toppings and syrups; packaging and presenting all pastries for sale.

Weekend 3, Sunday: Islamic Business Ethics and Financial Management. Halal meat, fats and flavourings; honest size and freshness; costing and pricing per piece; a daily sales and expense book.

Weekend 4, Saturday: Digital Marketing. WhatsApp Business catalogue and status; photographing products and hands; reviews; taking orders by chat.

Weekend 4, Sunday: Practical assessment. A set menu of three items for a client order, with a costing sheet.

Programme: Cakes

4 weekends · 8 classes · 24 hours · ₦30,000

Weekend 1, Saturday: Vanilla cake and chocolate cake. One creaming method for both: hygiene and oven safety; weighing, lining pans, testing for doneness; buttercream and ganache.

Weekend 1, Sunday: Red velvet cake. Colour and buttermilk method; cream cheese frosting; filling and stacking layers.

Weekend 2, Saturday: Carrot cake. Oil-based batter, spices and nuts; cream cheese frosting; slicing and packing for sale.

Weekend 2, Sunday: Cake decorating and finishing. Crumb coat and smooth finish with turntable and cake comb; piping borders and writing; boarding and boxing.

Weekend 3, Saturday: Cake parfait. Layering cake, cream and fruit in cups; using offcuts; chilling and lids for sale.

Weekend 3, Sunday: Islamic Business Ethics and Financial Management. Halal ingredients (no alcohol-based flavourings or non-halal gelatine); photos of your own cakes only; costing by size and finish; deposits and an order book.

Weekend 4, Saturday: Digital Marketing. A gallery of real cakes without faces; order forms and price lists for birthdays, weddings and aqiqah; repeat customers.

Weekend 4, Sunday: Practical assessment. One finished cake to order, with a costing sheet.

Programme: Drinks

4 weekends · 8 classes · 24 hours · ₦30,000

Weekend 1, Saturday: Yogurt. Hygiene and sterilising bottles; milk (fresh or powdered), heating, cooling and starter culture; setting a batch.

Weekend 1, Sunday: Greek yogurt and fruity yogurt. Straining Saturday’s batch to Greek yogurt; fruit purées; flavoured yogurt, sweetness and thickness.

Weekend 2, Saturday: Yogurt parfait. Making granola; layering yogurt, granola and fruit in cups; lids and presentation for sale.

Weekend 2, Sunday: Smoothies. Fruit and vegetable smoothies, blending and consistency, recipes for sale.

Weekend 3, Saturday: Bottling, labelling and shelf life. Filling and sealing bottles; labels with ingredients and expiry dates; cold storage and delivery.

Weekend 3, Sunday: Islamic Business Ethics and Financial Management. Hygiene as a trust (amanah); true labels; no watering down; cost per bottle and cup; stock and spoilage records.

Weekend 4, Saturday: Digital Marketing. Brand name and logo; daily status posts; weekly subscription orders.

Weekend 4, Sunday: Practical assessment. A bottled and a cup product, labelled and costed.

Programme: Foods and Hospitality

4 weekends · 8 classes · 24 hours · ₦30,000

Weekend 1, Saturday: Banga soup and banga rice. Hygiene and knife safety; pressing palm fruit once for banga extract, then using it for soup and for rice.

Weekend 1, Sunday: Oha soup and okra soup. One stock of assorted meat and stockfish for both; cocoyam thickener and oha leaves; okra for draw.

Weekend 2, Saturday: Jollof rice and asun rice. One fried tomato and pepper base; party jollof in large pots; peppered goat meat (asun) folded into rice.

Weekend 2, Sunday: Basmati fried rice and pasta. One stir-fry method: parboiled basmati with vegetables and liver or chicken; stir-fry and jollof pasta.

Weekend 3, Saturday: Native rice and native pasta. One native sauce of palm oil, crayfish, smoked fish and greens, used with local rice and with pasta.

Weekend 3, Sunday: Islamic Business Ethics and Financial Management. Halal slaughter and sourcing; clear quotes with no hidden charges (avoiding gharar); costing per plate and per event; deposits; records for zakat on trade stock.

Weekend 4, Saturday: Digital Marketing. Event menus and price cards; Google Business profile and WhatsApp catalogue; photos of food and set-up; referrals.

Weekend 4, Sunday: Practical assessment: event catering. One rice dish and one soup for an event brief: quantities, buffet set-up, serving and customer care, with costing per plate.

Every class is three hours, from 10:00 to 13:00 on Saturdays and Sundays, taught by experienced and professional instructors. The trainer prepares in advance and demonstrates; trainees prepare every recipe themselves in class and finish it at home. In the Drinks programme you set yogurt in class on Saturday, incubate it at home overnight and bring it back on Sunday.