MIVA STUDY PACK — Caterer & Food Processor (English) Downloaded 2026-09-29. Free to pass on. Caterer & Food Processor — Lesson 1: Food work: kitchens, events and products 7 minutes read WELCOME TO FOOD BUSINESS Food is one of the most reliable businesses in West Africa and across the world. Every single day, people need to eat. But working with food is not just about cooking tasty meals. There are three main paths you can take: running a daily kitchen, catering for events, or processing food products for store shelves. PATH 1: RUNNING A DAILY KITCHEN A daily kitchen includes chop bars, bukas, canteens, and small fast-food spots. You prepare fresh food every morning and sell directly to walk-in customers, market traders, or office workers. - Pros: Daily cash flow. You collect cash or mobile money every single day. - Challenges: High upfront costs for space, gas, and equipment. Food can waste if customers do not turn up. - Example: Selling hot waakye in Accra or jollof rice and beef in Lagos during the daily lunch rush. PATH 2: EVENT CATERING Event caterers prepare food for special occasions like weddings, naming ceremonies, funerals, and corporate workshops. Instead of waiting for daily walk-in customers, you cook for a fixed number of guests who have already booked your service. - Pros: Low food waste because you know exact guest counts. You collect a deposit advance in Cedis, Naira, or CFA before buying raw ingredients. - Challenges: The work comes in bursts. One weekend you may be cooking all night, and the next weekend you may have no jobs. - Example: Cooking fried rice, salad, and chicken for 150 guests at a Saturday wedding. PATH 3: FOOD PROCESSING AND PACKAGING Food processors turn raw farm items into packaged products that stay good on the shelf. You are not serving hot meals on plates. Instead, you preserve and package food so it lasts days, weeks, or months. - Products: Black pepper sauce (shito), plantain chips, chin chin, roasted peanuts, ginger powder, or dried fish. - Pros: Products can travel far. You can sell through supermarkets, neighborhood shops, or WhatsApp status without cooking every morning. - Challenges: You must follow strict packaging rules, shelf-life testing, and registration laws. [Try this today] Visit a local shop or market stall. Find three food items made locally. Look at their packaging and write down how they are wrapped, labeled, and sealed. CHOOSING YOUR STARTING POINT You do not have to stay in one lane forever. Many food entrepreneurs start small with WhatsApp pre-orders, move into weekend catering, and later launch a packaged sauce line. Starting with one clear focus helps you control your costs and build a good reputation. [Safety and legal responsibilities] Food goes directly into human bodies. Dirty cooking spaces or poor handling can cause serious health problems for customers. Always check your local assembly or health authority rules before selling food to the public. PRACTICE QUESTIONS 1. What is a major financial benefit of event catering compared to a daily chop bar? A) You never need to buy raw ingredients. B) You collect a deposit upfront and cook for an exact number of guests. C) You do not need any pots or gas cookers. D) You get walk-in customers every hour of the night. Answer: B — Caterers get paid an advance deposit and know how many people to cook for. This reduces food waste and financial risk. 2. Which of these is an example of a processed food product? A) A bowl of hot goat soup served at a buka. B) Fresh fried eggs cooked to order. C) Bottled shito sauce with a sealed cap and label. D) Warm pounded yam served on a ceramic plate. Answer: C — Bottled shito sauce is preserved, packaged, and labeled so it can sit safely on a store shelf for weeks. ---------------------------------------- Caterer & Food Processor — Lesson 2: Food safety: keeping food clean 8 minutes read WHY FOOD SAFETY COMES FIRST Tasty food means nothing if it makes your customers sick. Food poisoning causes severe stomach cramps, vomiting, diarrhea, and costly hospital visits. For a small business, one food poisoning outbreak can destroy your reputation and close your business permanently. UNDERSTANDING FOOD HAZARDS Food becomes dangerous when unwanted items or germs get into it. There are three main types of food hazards you must avoid in your kitchen. - Biological hazards: Harmful micro-organisms like bacteria, viruses, and molds that grow on meat, fish, eggs, or cooked rice. - Chemical hazards: Cleaning soap residue, bleach, insect spray, or unwashed farm chemicals on fruits and vegetables. - Physical hazards: Stones in beans, glass splinters, hair, fingernails, or staples from bags. THE FOUR BASIC RULES OF FOOD SAFETY Every safe caterer and food processor follows four simple core rules every single day: Clean, Separate, Cook, and Chill. - 1. Clean: Wash hands, utensils, tables, and cutting boards with clean water and soap regularly. - 2. Separate: Keep raw meat and seafood away from cooked food and raw salad ingredients to prevent cross-contamination. - 3. Cook: Cook food thoroughly to internal temperatures high enough to kill germs. - 4. Chill: Store perishable ingredients and leftover food in cool storage promptly so bacteria cannot multiply. [Beware of the Temperature Danger Zone] Bacteria grow fastest between 5°C and 60°C (41°F and 140°F). Never leave cooked rice, soup, or meat sitting at room temperature for more than 2 hours. Either keep hot food very hot (above 60°C) or cool it quickly and keep it cold (below 5°C). PERSONAL HYGIENE FOR FOOD WORKERS As a cook, you are the most common source of germs in your kitchen. Good personal habits protect your food and your customers. - Wash hands thoroughly with soap under clean running water for 20 seconds before touching food. - Wear a clean apron and hair covering (head wrap or hairnet) every time you cook. - Keep fingernails short, clean, and unpainted. - Never work with food if you have diarrhea, fever, a heavy cough, or open skin sores. [Try this today] Set up a dedicated handwashing station in your kitchen today. Put clean water, soap, and a clean dry towel in one spot that is easy to reach while cooking. SAFE WATER AND PEST CONTROL Always use safe, drinkable water for washing ingredients, cooking, and washing dishes. If your tap or borehole water is not safe, boil it first or use treated water. Keep raw grain and food storage areas closed tight to keep out flies, cockroaches, and mice. PRACTICE QUESTIONS 1. What is the Temperature Danger Zone where harmful bacteria grow fastest? A) Below 0°C B) Between 5°C and 60°C C) Above 100°C D) Between -10°C and 0°C Answer: B — Bacteria multiply very quickly between 5°C and 60°C. Cooked food left in this zone for over 2 hours becomes unsafe. 2. What is cross-contamination in a kitchen? A) Mixing two brands of vegetable oil. B) Transferring germs from raw food or dirty surfaces onto cooked food. C) Selling food in two different towns. D) Washing dishes in warm water. Answer: B — Cross-contamination happens when germs from raw food (like raw chicken juice) touch ready-to-eat food or clean cutting boards. ---------------------------------------- Caterer & Food Processor — Lesson 3: Storing food and avoiding spoilage 8 minutes read WHY GOOD STORAGE MATTERS When food spoils, you lose money. Bad food can also make your customers very sick. Food safety starts the moment you bring fresh ingredients from the market to your kitchen. Spoilage happens because of bacteria, mold, insects, heat, and moisture. As a caterer, your job is to create conditions where bacteria cannot grow easily. THE DANGER ZONE FOR TEMPERATURE Bacteria grow fastest in warm places. The temperature range between 5°C and 60°C (41°F to 140°F) is called the danger zone. Room temperature in Ghana, Nigeria, and Togo is usually between 25°C and 35°C. This is right inside the danger zone. Fresh cooked food left sitting on a counter will start growing dangerous bacteria within two hours. [Food Safety Warning] Never leave cooked meat, fish, or cooked rice out at room temperature for more than 2 hours. Food poisoning can cause severe dehydration and heat illness in customers. When in doubt, cool it quickly and chill it, or keep it hot above 60°C. FIRST IN, FIRST OUT (FIFO) Always use older stock before you open new stock. This simple rule is called FIFO: First In, First Out. When you bring home fresh tins of tomato paste, bags of rice, or gallons of oil, place the new items at the back of the shelf. Move the older items to the front so you use them first. Stick masking tape on tubs and write the date you bought or opened them using a permanent marker. STORING DRY GOODS Dry ingredients like raw rice, beans, cassava flour, and dried pepper last a long time if stored correctly. - Keep dry food off the floor on wooden pallets or plastic shelves to stop dampness. - Use airtight plastic containers with tight lids to block weevils, ants, and mice. - Store bags in a cool, well-ventilated room out of direct sunlight. COLD STORAGE AND POWER CUTS Freezing stops bacteria from growing, while refrigeration slows them down. But power outages can happen unexpectedly. You need a strategy to protect high-cost items like fresh beef, chicken, and fish. - Keep freezer doors closed tight during power cuts. A full chest freezer can stay cold for up to 24 hours if unopened. - Freeze heavy plastic bottles filled with water. Place these frozen bottles inside cooler boxes when transporting food to outdoor catering events. - Store raw meat on the lowest shelf of your fridge. If raw meat juices drip onto cooked food on lower shelves, it causes cross-contamination. [Try this today] Go to your food storage area or fridge right now. Reorganize one shelf so that cooked food sits at the top and raw items sit at the bottom. Use a piece of tape and a marker to date three items. PRACTICE QUESTIONS 1. What is the 'danger zone' temperature range where bacteria grow fastest in food? A) -10°C to 0°C B) 5°C to 60°C C) 70°C to 100°C D) 0°C to 4°C Answer: B — Bacteria multiply rapidly between 5°C and 60°C. Food left at room temperature in warm climates falls right into this dangerous range. 2. Why should raw meat always be stored on the bottom shelf of a refrigerator? A) The bottom shelf is always the warmest spot. B) It prevents raw meat juices from dripping onto ready-to-eat food below. C) It makes the raw meat freeze faster. D) It stops insects from reaching the cooked food. Answer: B — Raw meat contains bacteria. If raw juices drip onto cooked or raw ready-to-eat food on lower shelves, it causes cross-contamination and food poisoning. ---------------------------------------- Caterer & Food Processor — Lesson 4: Cooking for large numbers 9 minutes read THE CHALLENGE OF COOKING AT SCALE Cooking for 150 people at a wedding or funeral is very different from cooking dinner for five people at home. You need larger pots, stronger heat sources, and extra time for preparation. When cooking big batches, small mistakes become expensive. If you burn a massive pot of Jollof rice or add too much salt, you lose thousands of Naira, Cedis, or CFA francs. ESTIMATING PORTIONS PER PERSON To avoid buying too much food or running out mid-event, use standard portion estimates. Always add 10 percent extra to cover unexpected extra guests. - Dry Rice: 75g to 100g per person (yields about 200g to 250g cooked rice). - Raw Meat or Chicken: 150g to 200g per portion (accounting for shrinkage during cooking). - Beans or Stews: 120ml to 150ml per serving. - Salad or Coleslaw: 80g to 100g per person. SCALING RECIPES SMARTLY You cannot always double or multiply every ingredient by 10 when scaling up a small recipe. Spices, chilli, and salt act differently in large quantities. For example, if a small recipe uses 1 teaspoon of salt for 4 people, multiplying it directly for 100 people would mean 25 teaspoons. That is often too salty because less water evaporates proportionally in a deep, covered commercial pot. Rule of thumb: Scale your main ingredients (rice, meat, tomatoes, oil) exactly. Start with 70 percent of the calculated salt, chilli, and strong spices. Taste the dish near the end of cooking and add more only if needed. PREPARATION: MISE EN PLACE Caterers use the French phrase 'mise en place' (meez-ahn-plas), which means putting everything in place before you turn on the fire. - Chop all onions, garlic, ginger, and vegetables early. - Measure spices, oil, and liquid ingredients into bowls. - Clean, trim, and season meats hours before cooking or the night before. - Set up your cooking station so spoons, pans, and lids are within reach. [Safety with Heavy Equipment] Cooking large meals requires huge pots of boiling soup, hot oil, and large gas burners. Lifting heavy pots alone can cause back injury or severe burns. Always use two people to lift heavy pots, wear thick heat-resistant gloves or cloths, and keep children far away from the cooking area. KEEPING FOOD HOT DURING SERVICE Once food is cooked, keep it out of the danger zone until guests are served. Use stainless steel chafing dishes with gel fuel burners under them to keep food hot at events. Do not mix fresh hot food into an old pan that has been sitting out for hours. Replace the pan with a fresh batch from your warming pots. [Try this today] Take a favorite family recipe written for 4 people. Practice calculating the exact raw ingredients needed to feed 50 people. Remember to adjust the salt and chilli down slightly for your initial test calculation. PRACTICE QUESTIONS 1. What is the safest approach when scaling up salt and strong spices for a very large pot of food? A) Triple the amount of salt to make sure the food has flavor. B) Start with about 70 percent of the scaled salt amount and adjust by tasting later. C) Do not add any salt until after serving the food. D) Multiply the original salt measurement by 10 regardless of pot size. Answer: B — Spices and salt do not scale up linearly in large deep pots due to reduced evaporation. Adding 70 percent first and tasting before finishing prevents over-salting. 2. What does 'mise en place' mean in professional catering? A) Washing all dishes after the event ends. B) Counting the profits from a catering job. C) Prepping and organizing all ingredients before starting to cook. D) Serving guests at their tables. Answer: C — Mise en place means preparing, chopping, and measuring all ingredients before turning on the fire so cooking runs smoothly and safely. ---------------------------------------- Caterer & Food Processor — Lesson 5: Costing a menu 7 minutes read WHY ACCURATE COSTING MATTERS Many caterers work hard at events but finish with very little cash left. This usually happens because they only calculate the cost of main ingredients like meat and rice. They forget about cooking gas, transport, takeaway packs, and their own labor. To build a food business that lasts, you must know the exact cost of every plate you cook. Whether you operate a chop bar, supply office lunches, or cook for weekend weddings, correct pricing starts with thorough costing. STEP 1: LIST ALL DIRECT INGREDIENT COSTS Direct costs are the raw foods and seasonings that go directly into the pot. When buying in bulk at markets like Mile 12 in Lagos or Kejetia in Kumasi, write down every item and its total price. Suppose you are preparing 50 plates of Jollof rice with fried chicken and plantain. You must list every single item: - 10 kg long grain rice - 5 kg chicken pieces - 4 liters vegetable oil - Tomato paste and fresh tomatoes - Onions, ginger, garlic, and scotch bonnet peppers - Seasoning cubes, salt, and curry powder - 1 bunch of ripe plantains Add these market purchases together to get your base ingredient total. If prices change weekly, update your list so you do not lose money. STEP 2: ADD HIDDEN OPERATIONAL COSTS Operational costs are expenses you incur while making and delivering the food. If you do not add these to your food cost, you will end up paying for them out of your profit. - Packaging: Takeaway containers, spoons, napkins, and polythene bags. - Utilities: Cooking gas, firewood, water for washing, and electricity for blenders or freezers. - Transport: Taxi or tro-tro fares to the market and delivery transport to the venue. - Labor: Pay for kitchen assistants, dishwashers, plus a fair wage for yourself. - Waste allowance: Add 5% to 10% to cover spoiled vegetables, spilled oil, or trim losses. [Food Safety and Quality Warning] Never reduce your food safety standards or buy spoiled ingredients just to lower your costs. Using cheap, bad meat or unwashed vegetables will cause food poisoning. One outbreak of illness can destroy your catering business forever. STEP 3: CALCULATE COST PER PLATE Once you have your total direct and operational costs, add them together. Divide this total by the number of plates you plan to serve. This gives your unit cost. For example, if your total cost for 50 plates of Jollof rice is 50,000 Naira (or 500 Ghana Cedis / 25,000 CFA francs), one plate costs 1,000 Naira (or 10 Cedis / 500 CFA francs) to produce. To set your final selling price, add your profit margin. A common target in food service is adding 30% to 50% above your total cost per plate. This extra amount pays for business growth, tool replacement, and unexpected price hikes at the market. [Try this today] Pick one dish you cook often. Take a piece of paper and write down every single ingredient, half a cylinder of gas, two takeaway packs, and tro-tro transport. Add them up and divide by the number of portions. Find out your real cost per plate! PRACTICE QUESTIONS 1. What is a direct cost in a catering business? A) The cost of transport to deliver food B) The raw food ingredients used to make the dish C) The money spent on cooking gas D) The monthly rent for the kitchen store Answer: B — Direct costs are the actual raw food ingredients like rice, meat, and oil that end up on the plate. 2. Why should a caterer add a waste allowance to their menu cost? A) To pay for social media advertising B) To cover spoiled items, spills, and food trimming losses C) To pay the local council tax D) To give free food to friends Answer: B — A waste allowance (usually 5% to 10%) accounts for inevitable kitchen loss like peeling vegetables, bone trimming, and small spills. ---------------------------------------- Caterer & Food Processor — Lesson 6: Packaging, labels and registration 8 minutes read SAFE FOOD PACKAGING FOR SHELF PRODUCTS If you want to sell packaged food—like shito, chin chin, roasted groundnuts, plantain chips, or bottled zobo—your choice of packaging is critical. Good packaging protects food from dirt, air, moisture, and pests. Food packaging must always be food-grade. This means the material will not leak harmful chemicals into the food, even when heated or stored for weeks. - Glass jars: Excellent for pepper sauce (shito) and jams. They can be sterilized with boiling water and sealed tightly. - PET plastic bottles: Good for cold beverages like zobo, sobolo, or kunu. Do not pour boiling hot liquids into thin PET bottles. - Heat-seal pouch bags: Ideal for dried snacks like chin chin, plantain chips, or spiced peanuts. Sealed pouches keep air out so snacks stay crunchy. - Foil containers: Great for warm takeaway meals. They hold heat well and protect food during transport. [Chemical Contamination Hazard] Never use thin, black recycled plastic bags or non-food buckets for hot or acidic foods like soup or sauce. Heat causes dangerous chemicals from recycled plastic to sink into the food, which can cause serious long-term health issues for customers. DESIGNING A CLEAR FOOD LABEL A professional label builds trust. When customers see clear information on a pouch or bottle, they feel safe buying your food. Even small producers selling on WhatsApp or in local shops should label their products clearly. Standard food labeling regulations require six basic pieces of information: - Product Name: A clear title like 'Crunchy Spicy Plantain Chips'. - List of Ingredients: Written in order of quantity, starting with the main ingredient. - Net Weight or Volume: Such as 150g, 500ml, or 1 Litre. - Manufacturer Details: Your business name, physical address, and phone number. - Dates: Production date and Best Before or Expiry date. - Batch Number: A short code (like B01) to track products made on the same day. FOOD REGISTRATION AND COMPLIANCE To sell your packaged food in supermarkets, gas station shops, or export them abroad, you must register your products with your national food safety agency. In Nigeria, this is NAFDAC. In Ghana, it is the Food and Drugs Authority (FDA). In Togo, it is the Ministry of Health. These regulatory bodies inspect your kitchen to make sure it is clean, has running water, proper drainage, and pest control. They also test samples of your food in a laboratory to confirm it is safe to eat. Getting your registration number takes time and effort, but it allows you to grow your business from selling to neighbors to supplying major supermarket chains. [Try this today] Take a blank sheet of paper and sketch a label for one product you make. Write out the product name, full ingredient list, weight, expiry date, and your contact phone number. Show it to a friend and ask if they would trust buying it. PRACTICE QUESTIONS 1. Which material is best suited for packaging hot, oily pepper sauce (shito) for long storage? A) Thin polythene shopping bags B) Sterilized glass jars C) Open paper wrappers D) Recycled paint buckets Answer: B — Sterilized glass jars withstand heat, seal out air, and do not leach chemicals into hot or oily foods. 2. What key information must appear on a product label to help customers know when food is no longer safe? A) The price of the item B) The Best Before or Expiry Date C) The name of the market where ingredients were bought D) The color of the delivery vehicle Answer: B — The Expiry or Best Before date tells the buyer exactly how long the product maintains its safety and freshness. ---------------------------------------- Caterer & Food Processor — Lesson 7: Running an event on the day 8 minutes read PREPARATION BEFORE LEAVING YOUR KITCHEN Event day is always fast and busy. Good preparation keeps you calm and prevents embarrassing mistakes. Whether you are catering a wedding in Kumasi, a birthday party in Ibadan, or a family gathering in Lomé, your work starts long before the guests arrive. Pack everything systematically using a checklist. Group your items into categories: food containers, serving gear, heating equipment, cleaning supplies, and personal items. Never assume a venue will have basic items like clean water, dish soap, or extra extension cords. - Hot food in insulated thermoware or wrapped tightly in foil and coolers - Serving spoons, tongs, ladle, and sharp knives - Chafing dishes, canned heat (sternos), or portable gas burners - Clean aprons, hairnets, disposable gloves, and hand sanitizer - Dish towels, trash bags, washing bowls, and sponge - First-aid kit with burn cream and plasters TRANSPORTING FOOD SAFELY Moving hot Jollof rice, soups, and fried plantain across town in a taxi or tro-tro takes planning. Food must be sealed tightly so it does not spill during sudden stops. Liquids like pepper soup or egusi should go into buckets with snap-on lids. Keep raw foods completely separate from ready-to-eat food during transport. If you carry salad greens, keep them cold in an icebox away from warm pots of stew. Warm food breeds bacteria quickly if it cools down to room temperature. [Food safety warning: The danger zone] Bacteria grow fastest between 5°C and 60°C. Keep hot food piping hot (above 60°C) using burners or insulated containers. Keep cold food below 5°C using ice packages. Never leave cooked food sitting at room temperature for more than 2 hours. SETTING UP THE SERVICE AREA Arrive at the venue at least 1 to 2 hours before serving time. Check the setup location. Look for access to clean water and electricity. Position your serving tables away from dust, direct sun, and heavy foot traffic. Arrange your buffet line logically to keep guests moving smoothly. Place plates and napkins at the very start of the table. Main starches like rice or yam come next, followed by stews, meats, and salads. Put cutlery and drinks at the end so guests do not have to hold cutlery while scooping food. - Start of table: Plates, napkins - Middle: Main dishes, proteins, sides, salads - End of table: Cutlery, packaged drinks, water MANAGING SERVICE AND UNEXPECTED CHALLENGES During service, maintain high standards. Wear clean aprons and hair covers. Serve consistent portion sizes using uniform scoops or spoons. If the event host ordered food for 100 people but 130 show up, control your portions early so late guests still get served. Keep a damp, clean cloth nearby to wipe up drips on the serving tables. Refill trays before they are completely empty so the line never stops moving. PACKING DOWN AND CLEANING UP Your job ends only when the serving space is clean. Leave the venue kitchen or serving area cleaner than you found it. Wipe down tables, clear away food scraps, and pack trash into sturdy bags. Package leftovers neatly for the host in fresh containers. Never take leftover food home unless the host explicitly tells you to do so. A clean departure leaves a lasting impression that brings repeat business. [Try this today] Create an 'Event Day Checklist' on a notebook or your phone. Divide it into four sections: Food, Equipment, Cleaning Supplies, and Personal Gear. Check off every item before loading your transport. PRACTICE QUESTIONS 1. What is the most efficient order for a buffet line? A) Cutlery first, then meat, then plates at the end B) Plates first, then main dishes, then salads, with drinks and cutlery at the end C) Drinks first, then plates, then soups and starches D) Salads first, cutlery second, and main dishes in the middle Answer: B — Plates must come first so guests have somewhere to put food. Cutlery and drinks come last so guests do not drop items while serving themselves. 2. Why must hot food be kept above 60°C at an outdoor event? A) To make the food smell stronger B) To prevent food from drying out C) To stop harmful bacteria from growing quickly in warm food D) To speed up the serving line Answer: C — Bacteria multiply rapidly in lukewarm food between 5°C and 60°C (the danger zone). Keeping hot food above 60°C keeps it safe to eat. ---------------------------------------- Caterer & Food Processor — Lesson 8: Pricing and finding customers 8 minutes read UNDERSTANDING YOUR TRUE COSTS Many caterers fail because they only count the cost of ingredients. If rice, meat, and vegetables cost 50,000 Naira or 400 Cedis, that is not your total cost. You must account for every hidden expense involved in making and delivering the meal. Hidden costs include cooking gas, charcoal, dish soap, foil pans, takeaway boxes, transport fares, and water. Most importantly, your labor is a real cost. You must pay yourself for your time and hard work. - Direct costs: Meat, rice, oil, vegetables, seasonings, takeaway containers - Indirect costs: Cooking gas, electricity, water, dish soap, transport - Labor cost: The wage you pay yourself and your kitchen assistants per hour or event - Overhead cost: Rent, equipment maintenance, mobile data for client calls HOW TO PRICE YOUR FOOD FOR PROFIT To set a safe price, calculate your total costs per meal or per event, then add your profit margin. A simple formula helps keep your pricing clear and sustainable. For example, if total food ingredients, gas, packaging, and transport for 20 packed lunches cost 30,000 Naira, and your labor cost is 10,000 Naira, your base cost is 40,000 Naira (2,000 Naira per plate). To make a 25% profit margin, you multiply 2,000 by 1.25 to get a selling price of 2,500 Naira per plate. [Business rule: Always collect a deposit] Never buy ingredients with your own money for a private event. Always collect a 50% to 70% advance deposit before buying supplies or starting prep work. This covers your direct costs if the client cancels late. FINDING YOUR FIRST CATERING CLIENTS You do not need an expensive website or shop space to start finding customers. Use your existing network in your community, church, mosque, school, or workplace. Start by posting clear photos and short videos of your food on WhatsApp status, Instagram, or Facebook. Show clean preparation, colourful presentation, and well-packaged dishes. People buy food with their eyes first. - Take high-quality photos in bright daylight of your best dishes - Post daily menu updates on your WhatsApp status for local office workers - Offer free tasting samples to event planners, church leaders, or local business owners - Ask satisfied clients to leave a text or voice review you can share as proof BUILDING REPEAT BUSINESS Getting a customer once is good, but getting them to order every month is how your catering service grows. Reliability matters even more than cheap prices. Always deliver on time. If you promise food at 12:00 PM, arrive by 11:30 AM. Keep your packaging neat, leak-proof, and clean. Follow up with a simple WhatsApp message after the event: 'Thank you for choosing us! How was the meal today?' This shows professionalism and opens the door for future orders. [Try this today] Calculate the full cost of one meal you cook often (like Jollof with chicken and salad). Include ingredients, gas, packaging, and transport. Add your labor fee and a 20% profit margin to find your true selling price per plate. PRACTICE QUESTIONS 1. Why is it dangerous to price food based only on ingredient costs? A) Ingredients are always the most expensive part of catering B) It leaves out gas, transport, packaging, and labor, causing you to lose money C) Clients will think your food is low quality if prices are low D) Tax officials will fine your catering business Answer: B — If you ignore fuel, transport, packaging, and your own labor, your earnings will not cover your real expenses and your business will run at a loss. 2. What percentage of payment should a caterer typically collect as a deposit before buying ingredients? A) 10% to 20% B) 0% (collect full payment after the party) C) 50% to 70% D) 100% after the event is completely finished Answer: C — A 50% to 70% deposit covers the initial cost of ingredients and fuel, ensuring you do not spend your own money upfront. ---------------------------------------- Caterer & Food Processor — Lesson 9: Build Your Professional Profile 10 min read OBJECTIVE: Set up a simple, honest professional presence online so employers and customers can find and trust you. Before someone hires you or buys from you, they often look you up. A professional profile is simply a clean, honest page that answers three questions: who are you, what can you do, and how can someone reach you? You do not need to be famous or have a computer. A phone and one good photo are enough to start. START WITH WHAT IS FREE - WhatsApp Business — free app. Add your trade, working hours, location and a short catalogue of your work or services. Many customers in West Africa will find you here first. - Google Business Profile — free. If you have a shop, workshop or stall, this puts you on Google Maps so people nearby can find you. - LinkedIn (free Basic account) — useful if you want office, NGO or company work. Add a clear photo, your trade or skill, and two or three lines about what you have done. - Local job and trade groups — Facebook and WhatsApp groups for your town or trade are where many real opportunities are shared first. You do not need all four on day one. Pick the one where your customers or employers actually are. A tailor or caterer may get more from WhatsApp Business and local groups; an IT support learner may need LinkedIn first. Add the others over time. WHAT MAKES A PROFILE TRUSTWORTHY - A real photo of you — face visible, plain background, neat clothing. No sunglasses, no filters. - Your real name, written the same way everywhere. - One honest sentence about what you do: 'I install and repair solar home systems in Hohoe.' - Proof: photos of finished work, a certificate, or a short quote from a happy customer. - A phone number or WhatsApp link that actually works. [Protect yourself] Never pay anyone who promises to 'verify' your profile or guarantee you a job for a fee. Real platforms like LinkedIn, WhatsApp Business and Google Business Profile are free to set up. Anyone asking for money to list you is likely a scammer. [Try this today] Write your one honest sentence — who you are and what you do — and save it in your notes. You will reuse it in every profile, CV and introduction from now on. PRACTICE QUESTIONS 1. Which of these is free to set up and puts your workshop on Google Maps? A) A paid business directory B) Google Business Profile C) A printed flyer D) A website you pay a developer for Answer: B — Google Business Profile is free and places your business on Google Maps and Search, so people nearby can find you. You only need a phone and your business details. 2. What is the most important quality of a professional profile photo? A) It was taken by a professional photographer B) It uses an attractive filter C) Your face is clearly visible and you look neat D) It shows you with expensive items Answer: C — Employers and customers want to see a real, trustworthy person. A clear, neat photo with a plain background builds more trust than any filter or expensive backdrop. ---------------------------------------- Caterer & Food Processor — Lesson 10: Write Your Goals and Plan for Obstacles 10 min read OBJECTIVE: Turn a wish into a written goal, review it weekly, and use if-then plans to handle the obstacles that usually stop you. A goal that stays in your head is a wish. A goal written down, with a date and a next step, is a plan. Research on how people actually change their behaviour keeps finding the same thing: people who write their goals down, check them regularly, and decide in advance what to do when things go wrong are far more likely to finish what they start. WRITE IT DOWN, THE PRACTICAL WAY - One goal at a time. 'Finish the solar course by 30 November' beats five vague wishes. - Make it checkable. You should be able to say 'done' or 'not done' — not 'I tried my best'. - Give it a date. A goal without a date quietly becomes 'someday'. - Write the very next small step. Not 'get a job' but 'message two hardware shops on Saturday morning'. - Keep it where you will see it — a notebook, a note on your phone, or paper on the wall. THE WEEKLY REVIEW — 15 MINUTES THAT CHANGE EVERYTHING Pick one fixed moment each week — Sunday evening works well for many people. Ask yourself three questions: What did I finish this week? What got in my way? What is my next step for the coming week? Write the answers down. This small habit catches problems while they are still small, and it reminds you that you are moving, even when progress feels slow. IF-THEN PLANS: DECIDE BEFORE THE OBSTACLE ARRIVES Most plans fail at the same predictable moments: the data bundle runs out, a friend invites you out on study night, rain cancels the job you planned. An if-then plan is a decision you make now, so a hard moment does not require willpower later. The format is simple: 'IF [obstacle happens], THEN I will [specific action].' - IF my data finishes, THEN I will study from my downloaded offline lessons instead. - IF it rains on the day I planned to visit shops, THEN I will call them instead and visit the next day. - IF I feel too tired to study at night, THEN I will do just 10 minutes — starting is the hard part. - IF a customer delays payment, THEN I will send one polite reminder after three days, not argue. [A note on visualisation] Imagining your goal can help — but picture the steps, not just the reward. Instead of only dreaming about the certificate on your wall, picture yourself opening the lesson, answering the quiz, and messaging the customer. Picturing the process prepares you; picturing only the prize can actually relax you into doing nothing. [Try this today] Write one goal with a date, then write two if-then plans for the obstacles most likely to stop you. Keep them somewhere you will see this week. PRACTICE QUESTIONS 1. What makes a goal 'checkable'? A) It is written in English B) You can clearly say whether it is done or not done C) Other people approve of it D) It is ambitious enough to impress people Answer: B — A checkable goal has a clear finish line: 'finish 8 lessons by Friday' can be marked done or not done. 'Do my best' cannot — and vague goals are easy to quietly abandon. 2. Your study night arrives and your data bundle has run out. What does a good if-then plan do? A) It forces you to buy more data immediately B) It tells you to skip studying until next week C) It gives you a decision you made in advance, like switching to your downloaded offline lessons D) It punishes you for not planning better Answer: C — An if-then plan removes the need for willpower in the moment: you decided earlier that IF data runs out, THEN you study offline. The decision is already made, so you just follow it. ---------------------------------------- Caterer & Food Processor — Lesson 11: Introduce Yourself in 30 Seconds 8 min read OBJECTIVE: Prepare and practise a short, confident self-introduction you can use with employers, customers and new contacts. Many capable people miss opportunities because they freeze when someone asks 'So, what do you do?' A self-introduction is a short, prepared answer — about 30 seconds — that you have practised until it feels natural. It is not showing off. It is simply making it easy for people to understand how you can help them. THE THREE-PART SCRIPT - Who you are: your name and your trade or skill. 'My name is Amina. I am a trained pharmacy assistant.' - What you can do: one or two concrete things, with proof if you have it. 'I have completed training in dispensing support and stock management, and I helped in a busy pharmacy for three months.' - What you are looking for: say it clearly. 'I am looking for a position in a pharmacy or clinic in this area.' or 'I take catering orders for events of up to 100 people.' Put together, it sounds like this: 'Good morning, my name is Kofi. I am a solar technician — I have finished certified training in home solar installation, and I have already installed systems for three families in this town. I am looking for more customers, and I also do repairs and maintenance. Here is my number.' Thirty seconds, and the listener knows exactly what you offer. MAKE IT YOURS - Adjust the ending for the listener: a customer hears what you sell; an employer hears what job you want; a contact hears how they can help you. - Practise out loud, not in your head — say it to a friend, a mirror, or your phone's voice recorder, five times. - Keep it honest. A small true claim beats a big exaggerated one that falls apart at the first question. - End with a way to reach you: your number, your WhatsApp, or where your shop is. [For shy learners] Feeling nervous is normal and does not mean you are bad at this. Preparation is the cure: a practised script means you never have to invent sentences while nervous. Start by using it in low-pressure moments — with a neighbour, then a shopkeeper — before the big interview or the important customer. [Try this today] Write your three-part introduction in your notes, then say it out loud three times. Use it once this week with a real person. PRACTICE QUESTIONS 1. What are the three parts of a good 30-second introduction? A) Your family background, your education, your hobbies B) Who you are, what you can do, what you are looking for C) Your salary expectation, your location, your age D) Your problems, your needs, your complaints Answer: B — The script answers the three questions every listener has: who is this person, what can they do for me, and what do they want? Keep it short, honest and practised. 2. What is the best way to prepare your introduction? A) Memorise a long speech about your whole life B) Wait for inspiration in the moment C) Practise a short script out loud several times before you need it D) Copy someone else's introduction word for word Answer: C — Saying it out loud — to a friend, mirror or voice recorder — is what makes it feel natural under pressure. A short, honest, practised script beats both improvisation and a long memorised speech. ---------------------------------------- Get the full app: https://miva-skillsnav.lovable.app