The African Culinary Class-National Level 1 is a comprehensive culinary course that focuses on African cuisine. The course covers various dishes from Nigeria, and it is designed to teach students how to prepare these dishes with a high level of skill and proficiency. The course is divided into four weeks, and each week covers specific dishes and cooking techniques.

In the first week of the course, students are introduced to basic culinary skills such as hand washing, knife skills, and food hygiene. They also learn how to prepare dishes such as egg and plantain frittata, goat meat ukodo, moi moi, and Nigerian fried rice. In the second week, students learn how to prepare Nigerian party jollof rice, Styda dry egusi soup, and fresh fish banga soup.

In the third week, students learn how to prepare Owho soup and starch, spicy goat head, Ogbono soup, and banga rice. The final week of the course includes lessons on how to prepare Ofe onugbo, Ose-orji, coconut rice, and coconut candy. The course concludes with an assessment/exam to test students’ knowledge and proficiency in National cuisine. This course provides an excellent opportunity for culinary enthusiasts to learn about National cuisine and develop their skills in preparing these dishes.