The French Baking and Patisserie Program is a comprehensive course that covers a wide range of topics related to baking and pastry making. The program is designed to help students develop the necessary skills and knowledge required to excel in the baking industry. The course is structured over a period of five weeks, with each week focusing on a different area of baking and patisserie.

During the first week, students are introduced to the basics of baking, including the identification of baking tools, measurements, and baking ingredients. The week also covers the preparation of popular Nigerian pastries such as chin-chin, puff-puff, and samosa, as well as meat pies and chicken pies. Students will learn how to make donuts with different toppings and spring rolls.

In the second week, the focus shifts to bread making, and students will learn how to make coconut bread, sardine bread, sweet dinner rolls, and cinnamon rolls. The week also includes an introduction to crust pastry and French pastry, with students learning how to make burgers, pizza, cookies, and biscuits. The third week is dedicated to cake baking, and students will learn about different types of flour used for cake making and how to measure, different types of cake mixing and baking, batter, sponge, vanilla cake, and making icing in the right consistency for decorating. The fourth week covers French baking, tarts, custards, crème Brulee, crème Anglaise, and puff pastry. The final week includes an assessment where students will be required to bake and decorate cakes that will be evaluated by the Pastry Chef.