All tools provided by the school
All courses3 months course
Cuisine and Patisserie
A full three-month culinary foundation covering breakfast, salads, soups, African cuisine, baking, bread, pastry, drinks, desserts, plating, and food safety.
School support
Tools and ingredient support reduce what students need to bring.
50% ingredients provided by the school
Fee
GHS 3,800
Forms
GHS 200
ScheduleWeekdays: Monday to Wednesday
Time 9:00am to 3:00pm each day
Tools All tools provided by the school
Ingredients 50% ingredients provided by the school
Benefits
What this course helps you build.
The class is designed around practical progress: students learn the methods, practice the work, and leave with skills they can use at home, at work, or in a food business.
Build broad kitchen confidence across cuisine and patisserie
Learn hygiene, safety, costing, and presentation habits
Practice dishes that fit home service, catering, and hospitality work
Graduate with a stronger foundation for food entrepreneurship
Course outline
What the class covers.
Each outline area is taught through practical class activity, supported by tutor guidance and hands-on repetition.
Week 1
Orientation, kitchen hygiene, culinary foundations, and knife skills.
Class one
- Kitchen hygiene and food safety
Class two
- Culinary terms and mise en place
- Basic cooking methods: boiling, sauteing, blanching, braising, and steaming
Class three
- Knife skills
- Vegetable cuts
Week 2
Egg cookery, breakfast menus, sandwiches, burgers, shawarma, and toast.
Class one
- Egg structure and cooking principles
Class two
- Boiled eggs
- Omelette
- Scrambled eggs
- Frittata
- Egg sauce
Class three
- Continental, English, and Ghanaian breakfast
- Pancakes, crepes, French toast, and waffles
- Burger and shawarma
- Club, tuna, chicken, and vegetable sandwiches and toast
Week 3
Salads, dressings, plating, and presentation.
Class one
- Vegetable salad
- Protein salad
- Caesar salad
- Greek salad
- Coleslaw
- Pasta salad
- Tuna salad
Class two
- Vinaigrette
- Thousand island dressing
- Honey mustard dressing
Class three
- Salad plating
- Presentation
Week 4
Stocks, broths, classic soups, mother sauces, and sauce finishing.
Class one
- White stock
- Brown stock
- Fish stock
- Vegetable stock
Class two
- Cream of mushroom soup
- Tomato soup
- Chicken and corn soup
- Gazpacho
- Consomme
Class three
- Bechamel
- Veloute
- Espagnole
- Hollandaise
- Tomato sauce
- Sauce consistency and finishing
Week 5
Ghanaian rice dishes, African soups, local sauces, grilled proteins, and accompaniments.
Class one
- Ghanaian jollof
- Waakye
- Coconut fried rice
- Pineapple rice
- Plain rice
Class two
- Palm nut soup
- Goat light soup
- Chicken light soup
- Okro soup
- Green sauce
- Red sauce
- Shito
Class three
- Grilled tilapia and banku
- Grilled catfish
- Kebab
- Grilled chicken
- Crispy fried chicken
- Fried fish
- Peppered gizzard
- Marinades, spice rubs, relishes, and dips
Week 6
Baking science, muffins, cookies, shortcrust pastry, pies, tarts, and bread.
Class one
- Measurements and baking science
- Muffins and cupcakes
- Biscuits and cookies
Class two
- Shortcrust pastry for savory and sweet items
- Apple and lemon tarts and pies
- Fruit and cream mini tartlets
- Meat pie
- Sausage roll
- Quiche Lorraine
- Baked chips
Class three
- Basic bread dough techniques
- Bread rolls
- Cinnamon rolls
- Brioche bread
- Hot cross buns
- Banana bread
- Butter bread
Week 7
Italian cuisine and Mexican cuisine.
Class one
- Pasta making
- Carbonara
- Alfredo
- Lasagna
- Pesto Genovese
- Bolognese
Class two
- Margarita pizza
- Pepperoni pizza
- Barbecue pizza
- Kofas special pizza
- Bruschetta and Italian starters
Class three
- Tacos
- Quesadillas
- Empanadas
- Guacamole
- Salsa
- Sour cream
- Chicken mole
- Mexican rice
Week 8
French cuisine, fish and chicken technique, crepes, sauces, and Asian cuisine.
Class one
- Coq au vin
- Ratatouille
- French onion soup
- Herb butter
Class two
- Fish fillet
- Chicken breakdown
- Crepe Suzette
- Classic sauces
Class three
- Chicken tikka masala
- Biryani
- Naan bread
- Samosa
- Stir-fry noodles
- Sweet and sour chicken
- Spice blends and flavor balancing
Week 9
Modern continental plating, sauce art, garnishes, and signature dishes.
Class one
- Plating art
- Modern garnishes
- Tuile
- Crumbs
- Microgreens
- Gel
- Puree and oil
Class two
- Plating principles: balance, texture, contrast, and height
- Sauce art: brushes, dots, smears, and swirls
Class three
- Chicken roulade
- Steak and mashed potato with sauteed vegetables
- Grilled prawns with coconut risotto
- Fusion dish and signature plating
Week 10
Canapes, plated dessert, hospitality, menu costing, branding, and food business basics.
Class one
- Canapes and types
- Ghana-style canapes
Class two
- Deconstructed cheesecake
- Creme caramel
- Creme brulee
- Panna cotta
- Chocolate ice cream
Class three
- A la carte, buffet, and fine dining menu design
- Menu costing
- Restaurant concept development
- Food photography and branding
- Starting and growing a profitable food business
Week 11
Drinks, frozen desserts, yoghurt, and written exams.
Class one
- Cocktails
- Mocktails
- Fruit juice
Class two
- Ice cream
- Yoghurt
Class three
- Written exams
Week 12
Final assessment and practical exams.
Exams and final assessment
- Practical exams
- Graduation and certificate awarding
Who this is for
People who benefit most from this course.
Aspiring chefs
Get a broad culinary foundation across breakfast, sauces, soups, African cuisine, pastry, bread, and plating.
Food entrepreneurs
Develop a wider menu base for catering, private orders, food delivery, or a small restaurant concept.
Hospitality learners
Practice kitchen standards, safety, preparation, and presentation expected in professional food environments.
Beginners who want one full program
Choose one complete course instead of separate short classes and build skill over three months.
After training
What you will be able to do.
Understand kitchen hygiene and food safety
Cook Ghanaian, African, and continental dishes
Prepare pastry, bread, desserts, cocktails, and mocktails
Plate food professionally and cost dishes better
Location
Attend this course at Kofas
Cuisine and Patisserie is delivered at the Kofas training venue in Weija. Use the map to confirm the location before registering.
Kofas Cake and Culinary School
GS 0215, MA490. Nii Ayaa St, 5940 Tetegu Rd, Weija, Ghana