Course Code: CICA
To give a basic understanding of the culinary arena to students whose desire is to work in the catering and hospitality industry as future chefs.
Units
| Unit ID | Unit Name |
|---|---|
| 001 | Introduction to catering and hospitality industry |
| 002 | Personal hygiene and grooming |
| 003 | Food safety and kitchen hygiene |
| 004 | Occupational Health and safety in catering industry, HIV/AIDS awareness |
| 005 | Basic Food and Nutrition |
| 006 | Kitchen Operation, Cost and menu Planning |
| 007 | Equipment use in kitchen and its hygiene and maintenance |
| 008 | Knife handling and Work place skills ( Cooking methods) |
| 009 | Preparation of Stocks, sauces, Soups |
| 010 | Preparation of Vegetables, Fruits, Nuts |
| 011 | Preparation of Fish and sea foods |
| 012 | Preparation of Game and Poultry |
| 013 | Preparation of Meat and offal |
| 014 | Preparation of Pasta, rice, Farinaceous, and egg |
| 015 | Preparation of Bread and bakery products |
| 016 | Preparation of Pastry and desserts |
| 017 | Communication and Hospitality English |
Entry Requirement
- Just finished OL exam