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PROJECT INFO

In the first phase which covered the first three weeks, the training focused on the theoretical contents of the course covering introduction and the basics of cooking, kitchen hygiene and workplace security.

The training objectives was as follows:

  • To increase indigenous manpower in the state
  • To equip youths with viable and productive skill sets needed to strive in our current dynamic society
  • To abate the insecurity in our society by engaging the youth demography with productive skills

Training Evaluation

At the end of the training, participants were asked to come up with a product to prove that knowledge has been acquired. In the catering module of the training, the trainees prepared and presented different dishes made by them to the Jury. Some of the dishes include: Egusi soup, Vegetable Soup, Plantain Portage, Fried Rice, Snacks like chin-chin, egg roll etc.

Conclusion

The training was successful. It is our recommendation that additional modules be offered the young and aspiring entrepreneurs to enable them keep up with new market trends

PROJECT INFO

CLIENT

FGN (ITF)

SERVICES

CAPACITY BUILDING

DATE

OCT 2021