Culinary Arts and Gastronomy
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Description
This course is aimed at young cooking enthusiasts, people in career transition, or those without a diploma, seeking to acquire over 6 months (theory and practice) the skills needed to work in a skilled, quickly employable culinary trade. That's why it offers a two-phase structured program: 3 months of theoretical and practical training covering basic to advanced culinary techniques, food hygiene, and kitchen management, followed by a 3-month internship immersed in a partner catering establishment, enabling participants to consolidate their skills in a real professional setting before entering the job market.
Objectifs pédagogiques
Understand the basics of food hygiene and safety (HACCP standards) Master fundamental culinary techniques (cutting, cooking, plating) Prepare local and international dishes Design and develop balanced and creative menus Manage sourcing, stock, and costs in the kitchen Organize and coordinate work within a kitchen brigade Develop a sense of plating, presentation, and gastronomy Apply acquired skills through a supervised internship in an establishment
Programme détaillé
Phase 1 – Theoretical and practical training (3 months) Introduction to the culinary trade and catering industry Food hygiene and safety (HACCP standards) Basic techniques: cutting, cooking, seasoning Local Burkinabè and West African cuisine Introduction to international cuisine Menu design and nutritional balance Basic pastry and desserts Plating and dish presentation (table art) Sourcing, stock, and cost management Organizing work within a kitchen brigade Phase 2 – Practical internship (3 months) 11. Immersion in a partner catering establishment: real-world application 12. Monitoring and evaluation by a professional supervisor 13. Internship debrief and skills assessment
Prérequis
No prior diploma required. Good physical condition, a taste for teamwork, and availability for a 3-month internship are required. An interest in cooking and culinary creativity is recommended.