Complete SS2 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: Care and maintenance of kitchen equipment- storage of various kitchen equipment and foods
Week 2: Principles of cooking methods. (boiling)e.g., stocks, soups, and sauces.
Week 3: Principles of cooking methods (roasting and grilling frying) e.g. fish beef and poultry
Week 4: Principles of cooking methods –hors d’ oeuvers, sweets and farinaceous dishes. (demonstration practical: stocks, soups and sauces-steamed egg custard.)
Week 5: Practical: demonstration on roasting, frying and grilling, hors d’ oevuers and farinaceous dishes
Week 6: Principles of cooking methods (baking) e.g. pastry and confectionery.
WEEK SEVEN: Mid term test
Week 8: Principles of cooking methods (baking) e.g. pastry and confectionery
Week 9: Practical: demonstration on baking- yeast mixtures e.g. bread, doughnuts.
Week 10: Demonstration on baking cake mixtures and decorations.
Second Term
WEEK 1: MEANING AND SCOPE OF MENU
WEEK 2: CLASSIFICATION OF MENU/ FACTORS THAT AFFECT MENU PLANNING
WEEK 3: SAFE AND HYGIENIC PRACTICES FOR MEAL PREPARATION.
WEEK 4: Evolution/development of menu and factors to consider when planning a menu.
WEEK 5: DIFFERENT MENUS AND THEIR USES
WEEK 6: Types of food service, table laying(practical)
WEEK SEVEN: MID TERM
WEEK 8: Beverages- the bar, types of alcoholic and non alcoholic drinks, cocktails and drinking glasses used in the food and beverage service
WEEK 9: Beverages- the bar, types of alcoholic and non alcoholic drinks, cocktails and drinking glasses used in the food and beverage service.
WEEK 10: Practical- comprehensive practical on topics taught.
Third Term
WEEK 1: Revision of last terms work.
WEEK 2: Special menu for vegetarians
WEEK 3: Meal plan for vulnerable group e.g pregnant women, lactating mothers, the aged and infants.
WEEK 4: practical on meal for vegetarians and vulnerable people.
WEEK 5: Meal plan for manual, sedentary workers.
WEEK 6: Practical on Meal plan for manual, sedentary workers,
WEEK SEVEN: MID TERM
WEEK 8: Accompaniments. (A) Meaning of food and table accompaniment. (B) Types of accompaniment, uses and advantages of food accompaniment
WEEK 9: Practical on accompaniments (food and table accompaniment
WEEK 10: Costing and control in catering:
