Complete SS1 Catering And Craft Practice Lesson Note
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Description
These lesson notes cover the following topics for SS1 First, Second and Third Term Catering And Craft Practice:
FIRST TERM
Week 1: Definition and meaning of hospitality industry
Week 2: Definition and origin of catering.
Week 3: House keeping
(a) Meaning and importance of housekeeping
(b) Department, personnel, duties/responsibilities and the duties of receptionist.
Week 4: Bed making
(a) Identification of various types of bed linen.
(b) Demonstration of bed making.
Week 5: Catering establishment
Week 6: Culinary terms
Week 7: Mid Term
Week 8: Safety procedures in catering
Week 9: First aid and fire- fighting equipment.
Week 10: Sanitation and hygiene in catering.
SECOND TERM
Week 1: Revision of last term work
Week 2: Study of food commodities
(a) Types, food value, and uses of fish
(b) Types, food value and uses of meat and games.
Week 3: Study Food of food commodities
(a) Types, food value, uses of poultry and eggs
(b) Types, food value and uses of dairy products
Week 4: Study of food commodities
(a) types of vegetable, food value of vegetable, uses of vegetables and fruits.
(b) flours, fat and oil, nuts. and sugars.
Week 5: Study of food commodities-
(a) Cereals: types, food value of cereals and uses of cereals
(b) types, food values and uses of pulses, tubers
Week 6: Study of food commodities- types, food value, uses coloring, flavorings, condiments spices and herbs beverages, grocery and raising agent.
(a) types, food value and uses condiments spices and herbs coloring, flavorings,
(b) types, food values and uses of raising agent beverages.
WEEK SEVEN: MID-TERM
Week 8: Study of food commodities- types, food value, uses of beverages
(Alcoholic) grocery/delicatessen and confectionery and bakery goods.
Week 9: Principle of cooking- method of cooking contd, measuring equipment –types and uses e.g., scale
Week 10: Demonstration, practical on selected food commodities using
the various methods of cooking.
THIRD TERM
Week 1: Food and beverage service personnel
(a) Revision
(b) Personnel in food and beverage service area and their functions
Week 2: FOOD AND BEVERAGE SERVICE PERSONNEL. Personnel in food and beverage service areas and functions (contd)
Week 3: Types of service- explanation on the different types of food- service. e.g. table service self-service, plate service, service away from the table.
Week 4: Food Service
(a) TYPES OF FOOD SERVICE.
(b) FACTORS TO CONSIDER IN CHOOSING FOOD SERVICES METHOD/FOOD SERVICE SEQUENCE.
Week 5: Types of services-s definitions of table covers and types of cover and the make-up wares for each cover. E.g. flat ware, hollow ware, glass wareetc.
Week 6: Pre service preparation/ Table linen.
WEEK SEVEN: MID TERM
Week 8 & 9: EQUIPMENT USED IN TABLE SERVICE.
CROCKERY
Week 10: Kitchen equipment: meaning, types, classification and identification.
