Available Training Tracks
Hands-on practical sessions in Woji with ingredients and protective uniforms provided.
Professional Cake Artistry & Tiered Bakes
Learn sponge perfection, velvet crumb textures, multi-layer tiering, fondant draping, and velvet buttercream formulations.
- 6" & 7" tiered cake architectural stacking
- Buttercream sharp edges & silicone piping techniques
- Recipe science: Red Velvet, Chocolate Fudge & Sponge
- Bakery business pricing & inventory control
Fast Delights & Gourmet Street Kitchen
Master commercial high-output street gourmet food preparation for quick-service restaurants and catering hubs.
- Commercial spiced Jumbo Shawarma prep & wrap rolling
- Crisp golden Corndog batched frying
- Milky Doughnuts & Puff & Cream sweet fillings
- Kitchen safety, oil temperatures & food hygiene standards
Natural Juicing & Herbal Spiced Beverages
Create zero-preservative natural refreshments, cold-pressed fruit combinations, and infused Zobo drinks.
- Hibiscus extraction & ginger heat balancing
- Cold-pressing fresh pineapple & citrus recipes
- Packaging, bottling, and shelf-life preservation
- Cost per bottle analysis & branding
Training Standards & Safety Guidelines
All students must adhere strictly to food hygiene standards, wearing chef hairnets, non-slip footwear, and designated academy aprons at all times during kitchen shifts.
A minimum of 85% hands-on practical attendance is required to qualify for graduation and receive the verified De-echoi Culinary Master Certificate.
Seat reservation requires upfront deposit upon cohort opening. Training fees cover raw materials, baking tool kits, recipe manuals, and exam ingredients.