Course information

This module describes the skills, knowledge and attitude acquired by the learner to plan and prepare a dish from local ingredients like potatoes, beans, plantains, cassava, peas, millet, sorghum, sweet potatoes, meat, fish, vegetables, legumes and tropical fruits such as avocado, bananas, mango, pineapple, passion fruits. The module contents are grouped into three learning unities namely to Plan for African dishes preparation, perform African dishes preparation activities and present African dishes. The module leads a learner to characterize African cuisine and prepare professionally a range of African dishes.