Course Title: Mastering African Cuisine: A Culinary Journey

Course Overview:This catering course is designed to immerse students in the rich and diverse world of African cuisine. From North to South, East to West, African cuisine offers a wide array of flavors, ingredients, and cooking techniques. This course will focus on refining your skills and knowledge in the art of preparing and presenting delicious African dishes.

Prerequisites: Basic culinary knowledge is recommended, but not required.

Course Objectives:

1. Explore the diversity of African cuisine, including its regional variations, key ingredients, and cultural significance.
2. Master fundamental African cooking techniques and methods.
3. Develop an understanding of the traditional and contemporary African food trends.
4. Enhance your creativity and presentation skills to create visually appealing African dishes.
5. Gain hands-on experience in preparing popular African dishes.
6. Learn about the nutritional aspects of African cuisine and how to adapt recipes to dietary preferences and restrictions.
7. Understand the cultural and social context of food in Africa.

Module 1: Introduction to African Cuisine

• Lesson 1: Welcome and Course Overview
• Lesson 2: African Culinary Regions
• Lesson 3: Key Ingredients and Spices
• Lesson 4: Cultural Significance of Food in Africa

Module 2: Fundamental Cooking Techniques in African Cuisine

• Lesson 5: Grilling, Roasting, and Smoking
• Lesson 6: Stewing, Braising, and Simmering
• Lesson 7: Frying and Deep-frying

Module 3: North African Cuisine

• Lesson 8: Moroccan Cuisine
• Lesson 9: Tunisian Cuisine
• Lesson 10: Algerian Cuisine
• Lesson 11: Signature Dishes (e.g., Tagines, Couscous, Harira)
• Lesson 12: Traditional Bread Making

Module 4: East African Cuisine

• Lesson 13: Ethiopian Cuisine
• Lesson 14: Eritrean Cuisine
• Lesson 15: Kenyan Cuisine
• Lesson 16: Signature Dishes (e.g., Injera, Samosas, Chapati)
• Lesson 17: Crafting Spice Blends (e.g., Berbere, Dukkah)

Module 5: West African Cuisine

• Lesson 18: Nigerian Cuisine
• Lesson 19: Ghanaian Cuisine
• Lesson 20: Senegalese Cuisine
• Lesson 21: Signature Dishes (e.g., Jollof Rice, Fufu, Grilled Meats)
• Lesson 22: Preparing Sauces and Stews (e.g., Egusi, Groundnut)

Module 6: Southern African Cuisine

• Lesson 23: South African Cuisine
• Lesson 24: Zimbabwean Cuisine
• Lesson 25: Mozambican Cuisine
• Lesson 26: Signature Dishes (e.g., Bobotie, Bunny Chow, Peri-Peri Dishes)
• Lesson 27: Exploring Indigenous Ingredients (e.g., Rooibos, Boerewors)

Module 7: Fusion and Modern Interpretations

• Lesson 28: Fusion Cuisine in Africa
• Lesson 29: Creative and Modern Approaches to African Dishes
• Lesson 30: Plating and Presentation Techniques

Module 8: Dietary Considerations and Adaptations

• Lesson 31: Adapting African Recipes to Dietary Needs (e.g., Vegan, Gluten-free)
• Lesson 32: Nutritional Aspects of African Cuisine

Module 9: Culinary Projects and Final Menu

• Lesson 33: Final Project Overview
• Lesson 34: Menu Design
• Lesson 35: Preparing and Presenting Your Final Menu

Module 10: Course Conclusion and Certification

• Lesson 36: Course Recap and Reflection
• Lesson 37: Preparing for the Final Assessment
• Lesson 38: Certification and Next Steps

Assessment:

• Practical cooking assignments after each module
• Written exams at the end of selected modules
• Final project: Design and present a creative African-inspired menu