Introduction to Catering

Offered by: Heart of Quest
Category: Talent Development / Vocational Skills
Duration: 12 Weeks
Target Group: Youth and adults interested in food preparation, event catering, and small food businesses
Learning Format: Hands-on training, live demonstrations, peer practice
Tools Needed: Cooking utensils (basic), notebook, apron, access to ingredients for practicals
Outcome: Certificate of Completion + potential entry into a catering cooperative or small food business

🎯 Course Objectives

By the end of the course, students will be able to:

• Understand the basics of food safety and kitchen hygiene

• Prepare local and selected international dishes

• Plan and execute small catering events

• Estimate costs, price meals, and manage simple catering finances

• Develop a small catering or food business plan

• Gain confidence to work independently or in teams

🗓️ Weekly Breakdown

Month 1: Kitchen Basics & Food Safety

Week 1: Introduction to Catering

• What is catering? Types (event, institutional, mobile)

• Roles and responsibilities of a caterer

• Opportunities in the food service industry

Week 2: Food Safety & Kitchen Hygiene

• Personal hygiene, sanitation, and cross-contamination

• Proper food storage and temperature control

• Cleaning schedules and kitchen organization

Week 3: Tools, Utensils & Ingredients

• Identifying basic kitchen tools

• Introduction to local spices and cooking ingredients

• Practice: Naming, sorting, and basic handling

Week 4: Measurements & Cooking Techniques

• Local and metric measurements (cups, spoons, grams, litres)

• Techniques: boiling, frying, baking, steaming, grilling

• Practice session: Measuring and mixing basics

Month 2: Practical Cooking & Menu Design

Week 5: Cooking Local Dishes I

• Rice-based dishes (jollof, fried rice, coconut rice)

• Stews and sauces (cassava leaves, groundnut soup, palava sauce)

• Presentation techniques

Week 6: Cooking Local Dishes II

• Snacks: puff-puff, akara, meat pies, buns

• Street food concepts

• Practice and tasting day

Week 7: Baking Basics

• Introduction to baking cakes and bread

• Icing, decoration, and food coloring

• Hands-on group baking activity

Week 8: Menu Planning & Portioning

• How to plan a catering menu for 10, 30, or 100 people

• Estimating portions and reducing waste

• Activity: Create a 2-day event menu

Month 3: Business & Professional Development

Week 9: Catering for Events

• Table setting, serving etiquette

• Working with event planners, budgeting for functions

• Role-play: Wedding catering brief

Week 10: Costing & Pricing

• Estimating food and labor costs

• Setting prices for profit

• Keeping simple records (income, expenses, inventory)

Week 11: Starting a Small Catering Business

• Business name, registration basics

• Branding (uniforms, packaging, flyers)

• Building customer trust and referrals

Week 12: Final Project & Graduation

• Final cooking challenge (prepare a complete dish/set)

• Peer review and tasting

• Business idea presentation & certification ceremony

📋 Assessment Methods

• Weekly practical assignments

• Food preparation demonstrations

• Final project (food presentation + catering pitch)

• Attendance and participation

📌 Requirements

• Commitment to all practical sessions

• Ability to purchase or contribute ingredients (subsidized support available)

• Respect for hygiene and group cooperation rules

🚀 Opportunities After Completion

• Join a catering cooperative supported by Heart of Quest

• Launch a home-based food business

• Cater for small events in the community

• Advance to intermediate culinary training

• Gain referrals for jobs in hotels or restaurants