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Course Title: Food Production and Culinary Arts

Duration: 8 Months
Certification: VTA Certified Certificate
Location: Zanzibar
Target Group: Form Four Leavers, Aspiring Chefs, Hotel and Restaurant Staff

Course Description

This course trains students in professional food preparation techniques, kitchen operations, hygiene, safety, and culinary presentation. Learners will develop practical cooking skills with a focus on local and international cuisine, tailored to meet the growing demand in Zanzibar’s tourism and hospitality sector.

Course Objectives

By the end of this course, trainees will:

• Understand basic and advanced food preparation techniques

• Operate kitchen equipment and tools safely and effectively

• Prepare a variety of dishes (local, continental, international)

• Practice food hygiene and safety regulations

• Develop menu planning and food cost control skills

• Maintain professional kitchen behavior and teamwork

Course Modules

1. Introduction to Food Production

• Overview of the hospitality industry

• Types of food service establishments

• Kitchen hierarchy and duties of kitchen staff

• Culinary terms and definitions

2. Kitchen Tools and Equipment

• Identification and classification of kitchen tools

• Safe use and maintenance of kitchen equipment

• Cleaning and storing utensils and appliances

3. Basic Cookery and Cooking Methods

• Food preparation techniques: chopping, peeling, marinating, etc.

• Dry heat cooking methods: grilling, roasting, baking

• Moist heat cooking methods: boiling, steaming, poaching

• Combination cooking methods: braising, stewing

4. Food Commodities and Ingredients

• Types of ingredients and their nutritional values

• Herbs, spices, and flavorings

• Measuring techniques and portion control

5. Local and Swahili Cuisine

• Traditional Zanzibari dishes and spices

• Coastal Swahili food preparation

• Local food presentation styles

6. Continental and International Cuisine

• African continental dishes

• Popular global recipes (Italian, Indian, Chinese, etc.)

• Plating and presentation

7. Soups, Sauces, and Stocks

• Types and preparation of soups (clear, thick, cream-based)

• Mother sauces and their derivatives

• Preparing stocks and their uses

8. Baking and Pastry Basics

• Types of dough and batters

• Bread and cake making techniques

• Simple desserts and pastries

9. Kitchen Hygiene, Safety, and Sanitation

• Food hygiene standards and personal cleanliness

• Kitchen safety procedures

• Waste disposal and pest control

• Food preservation methods

10. Nutrition and Balanced Diet

• Importance of nutrition in menu planning

• Dietary requirements and meal balancing

• Cooking for special diets (vegetarian, diabetic, etc.)

11. Menu Planning and Food Costing

• Types of menus (à la carte, buffet, table d’hôte)

• Menu design based on seasonality and target market

• Costing and pricing of dishes

• Reducing food wastage

12. Entrepreneurship and Kitchen Management

• Setting up a food business

• Inventory control and stock management

• Leadership and teamwork in kitchen environment

• Customer service in food production

Assessment

• Practical cooking exams

• Weekly written quizzes

• Assignments and recipe projects

• Final written and practical assessments

• Internship performance review

Certification

Graduates will receive a VTA-Certified Certificate in Food Production and Culinary Arts, enabling them to:

• Work in hotels, restaurants, resorts, cruise ships, and catering companies

• Start their own food service business

• Continue to diploma-level culinary education