Professional Catering, Kitchen Production & Restaurant Operations Program

Duration : 6 Months

  • 2 Months Classroom Training
  • 4 Months Practical Apprenticeship Placement

Target Group

  • Youth (18–35 years)
  • School dropouts
  • Young mothers
  • Refugees
  • Urban unemployed youth
  • Youth under Parish Development Model
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Program Objective

To equip youth with practical, income-generating skills in catering, restaurant operations, food production, and hospitality entrepreneurship, enabling them to gain employment or start small food enterprises.

Core Training Modules

MODULE 1

Professional Kitchen Fundamentals

  • Kitchen organization & workflow
  • Food safety & hygiene (HACCP basics)
  • Knife skills & cooking methods
  • Menu planning & costing
  • Stock control & inventory management
MODULE 2

Commercial Catering Production

  • Event catering logistics
  • Bulk cooking techniques
  • Buffet setup & service systems
  • Outdoor catering management
  • Food transportation & preservation
MODULE 3

Restaurant Operations & Service Excellence

  • Customer service & front-of-house training
  • POS system basics
  • Table service standards
  • Bar & beverage service fundamentals
  • Complaint handling & service recovery
MODULE 4

Bakery & Pastry Production

  • Bread & pastry production
  • Cake baking & decoration
  • Snack production for schools & supermarkets
  • Small bakery startup model
MODULE 5

Food Business Entrepreneurship

  • How to start a small restaurant
  • Street food enterprise model
  • Mobile catering model
  • Food branding & packaging
  • Cost control & profit maximization
  • Accessing Youth Livelihood Funds
MODULE 6

Hotel Operations Exposure

  • Housekeeping fundamentals
  • Kitchen coordination with service team
  • Procurement systems
  • Basic hospitality leadership skills

Apprenticeship Component(4 Months)

Participants will be placed in:

  • Beautiful Woman Hotel (training kitchen & restaurant)
  • Partner restaurants
  • Event catering companies
  • Bakery production units

Practical Exposure Includes:

  • Live event catering
  • Restaurant shift rotations
  • Cost calculation exercises
  • Inventory management
  • Customer handling practice
  • Food production at commercial scale

Certification

Participants receive:

  • Investors University Certificate of Competence

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