Kampala University Hospitality Students Prepare 15 Dishes in Three-Day Cookery Training
Hospitality students at Kampala University prepared 15 dishes over three days of practical cookery training at the University’s Main Campus in Ggaba. Organised by the Department of Tourism and Hospitality Management, the training gave students the opportunity to apply classroom lessons in the kitchen, from preparing ingredients to plating complete meals.
The first day focused on kitchen fundamentals. Students practised knife handling, vegetable cuts and mise en place, the process of preparing and organising ingredients and equipment before cooking. They applied these skills to making stocks, soups, sauces and salads, with attention to seasoning, food hygiene and kitchen safety.
On the second day, students prepared starches, eggs, meat, poultry and fish. They worked with a range of cooking methods, including boiling, steaming, simmering, frying, roasting, stewing and braising. The sessions emphasised how cooking and seasoning affect the flavour, texture and consistency of a dish.
The final day brought those skills together as students prepared complete plated meals with accompaniments and garnishes. They also prepared fresh fruit salads and paid close attention to portion sizes, colour combinations and presentation. Working through the different stages of meal production gave students practice in coordinating tasks, managing time and keeping their workstations clean and organised.
The Department thanked University Top Management for the financial, administrative and institutional support that made the training possible. It also acknowledged the internal facilitators and Chef K. Anthony for sharing their culinary expertise and industry experience with students.
The training forms part of the Department’s approach to Competency-Based Education, giving students opportunities to demonstrate practical skills they will need in professional kitchens and other hospitality workplaces.
By : The Tourism Department Kampala University.