Skills covered in the program

Nine skill areas.
One comprehensive program.

Practical skills built into the comprehensive training to develop a well-rounded professional profile.

Culinary techniques, workstation organization, cooking methods, plating and presentation of international dishes.

Showcasing local produce, mastering Cameroonian recipes and professional presentation of dishes.

Table setting, welcoming guests, dining room service, bar preparation and professional attitude.

Decorating halls, buffets and ceremonies, visual harmony and organizing reception spaces.

Reception, upkeep, space organization, presentation and the fundamentals of accommodation services.

Breads, pastries, cakes and sweet productions made with precision, consistency and a sense of presentation.

Artistic cuts, decorative compositions and visual enhancement of buffets.

Basics of preparation, processing, seasoning, preservation and presentation of products.

Organization, cost tracking, supply management and the basics of running an operation.

Our method

Here, everything starts with the hands.

Observe.Repeat.Master.Create.

Students understand, practice, correct and repeat before applying what they’ve learned in a real work setting.

100%HANDS-ON