Courses
812/1812/2
NVTI Grade 1&2
SYLLABUS
Hygiene Commodities
Cookery Theory First Aid
Cookery Practical’s Nutrition
Common Service Account
English French
Food & Beverage Services Mathematics
Accommodation & Housekeeping Customer Care
African Cuisine Menu Planning
Sugar Craft Flower Decorating
The school has a three term course schedule, starting from September 2009 -June 2010. Once you complete the course you’ll receive Certificate from The Technical Exams Unit accredited by The Ghana Education Services.
The School teaches Cookery Courses to a new level. You will learn essential skills if or not you have pre-knowledge of Catering.
By the end of the course, you’ll have learnt the skills of professional catering and how to set up your own catering sers, fishers and gatherers, plant food and fish were important part of their daily diet. The ancient people had good knowledge of edible roots and fruits .Their settlements give evidence of seeds of fruits. Raspberries (Rubus idaeus), dewberries (Rubus caésius), and wild strawberries and apples were rich in vitamins.
The ancient people ate wild strawberries and wild raspberries. Growing corn and keeping livestock emerged ,later in our human development and adopted world wide. Millets, peas, onions and tomatoes were commonly used.
Today, we survive on foodstuffs that are more sophisticated. Will Keith Kellogg founded the Battle Creek Toasted Corn Flake Company in 1906 thus, Kellogg’s Corn Flakes. Rice Crispiest was introduced by Kellogg in 1929, potato salad in (1599), hasty pudding in (1599), French onion soup in the 17th Century, Citrus: oranges and citrons, around 4,000 BC. .Dates and broccoli were introduced in 6000 BC ,lettuce, olive oil, cucumber, avocados, potatoes, milk and yogurt, and honey in 5500 BC. Cucumber, avocados, potatoes, milk and yogurt, were introduced in 5000 BC. Watermelons were, introduced around 4000 BC and chicken domestication, around 3,200 BC. Butter and palm oil, were introduced around 3,000 BC and onions, and garlic, spices around 3000 BC. Introduction of tea was in 2737 BC and oats in 1000 BC, Tomatoes was, introduced in 900 BC, vinegar-5th century BC, lemons-3rd century, and coffee 9th century, corned Beef 11th century, gingerbread 1395 respectively. Hot dogs were introduced in 1487, pineapples in 1493, marmalade in 14th century respectively. Margarine was introduced in 1870, coca cola in 1886, pizza in 1889 and peanut butter in 1895 respectively.
Food is the means by which people discover the culture of other people. What people eat and drink, how people obtain it, how and who prepares the food, who sits at the table and how people arrange themselves on the floor or on the table ,define the culture of people. Who shares the food amongst them, and who prays before eating are, important factors defining culture. What do people eat with?, hands, chopsticks, folk and knives or something else?. People often carried their own knives and spoons .Forks were not considered standard utensils in Medieval European culture. On the whole, the foodstuffs enjoyed in sixteenth-century England were almost the same as those of the medieval period. Roast or boiled meat, poultry, fish, bread, ale, wine and to a much lesser extent, fruit and vegetables. These, formed the basis of the diet of the upper classes. Today, every culture enjoys fruits and vegetables. The culinary art of Italy during the Renaissance was one of innovation. It was said to have been a complicated time.
Martino is said to have been one of the first cooks to use sugar in large quantities to make dishes that are specifically sweet, such as fritters, almond paste cookies, and sugared apples, rather than treating it as a seasoning.
His most remarkable talent was his subtle ability to combine old and new ingredients. It was the most noticeable aspect of his art, an individual characteristic which made him the first personification of a modern culinary cook. He demonstrated sophisticated artistry, to know when one drop of oil added flavour but ,two drops ruined a dish, and also that different cuts of meat manifested textural differences that required specific methods of cooking. He maintained that closeness to regional sources was often synonymous with quality. He advanced a theory that when one is in Rome one should cook the unusual varietals of Roman broccoli; when in Lombardy, the unique species of pike found in Lake Garda. Salt, pepper, mustard, relish, or a similar substance added in small amounts to food, usually at the table, improves or adjusts its flavour than when they were in their natural state. JENNY’S SCHOOL OF CATERING ADOPTS THIS PHILOSOPHY of Culinary Art.
