- Basic Stock Recipes and Method Of Preparation:
- Fish stock
- Chicken stock
- Beef stock
- Vegetable stock
- Starters and Method Of Preparation:
- Sweet corn soup
- Onion soup
- Carrot soup
- Main Courses:
- Malaysian chicken curry with coconut rice and braised vegetables.
- Indonesian fried rice with Teriyaki Beef Kebab.
- Vegetable Hongkong with egg noddles and Szechuan chicken
- Kung pao corn with fish and Turmeric scented rice
- Chinese sizzler with Jumbo Prawns and Stir fry vegetables
- Sweet and sour beef steak with vegetables and steamed potatoes.
- Desserts:
- Assorted fruit fritters
- Pumpkin quiche
- Fluffy pancakes
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- Wok
- Sauce pan
- Stock pots
- Slotted spoon
- Wooden spoon
- Strainer
- Casserole dish
- Measuring spoon
- Measuring jug
- Chef knives
- Chopping board
- Kebabs sticks
- Dinner plates
- Cutleries
- Bowls
- Pressure cooker
- Non- stick frying pan
- Disposable cutleries
- Disposable plates
NOTE:
THE COURSE FEE IS N75,000.00 AND IT INCLUDES ALL THE REQUIREMENTS YOU NEED FOR THE CLASS. |
