DISCOUNT 13%

Complete SS1 Catering And Craft Practice Lesson Note

Original price was: ₦1,500.00.Current price is: ₦1,300.00. Save 13%

Pay with your ATM Card, USSD code or Bank Transfer to get immediate access to the download links page (download links will also be sent to your email address) for SS1 First, Second and Third Term Catering And Craft Practice lesson notes. Payments are securely handled by Paystack.

Our lesson notes are downloaded in Ms-Word Format.

HOW TO PLACE ORDER: Under the eNote you want to order, click “Order Now“, then scroll down and click on “Proceed to Checkout” to load the order page, enter your payment details and click “Place Order” to finalize your order either using your ATM Card or by Bank transfer.

[To add multiple items to the cart, after adding the first item to cart, before proceeding to checkout, click on “Continue Shopping” to add more item(s) to cart, before clicking “Proceed to Checkout” to finalize your order.]

DOWNLOAD LINK(S): After a successful payment, you will be automatically redirected to the download page (also the download link(s) will be automatically sent to your email address).

CONTACT US: Need help? Contact admin via WhatsApp: 08075777704  or Email: edupodia@gmail.com

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.

1 review for Complete SS1 Catering And Craft Practice Lesson Note

  1. Chijioke precious

    Good. It
    has help me alot

Add a review

Your email address will not be published. Required fields are marked *