Description
This lesson note covers the following topics for SS2 Second Term Catering And Craft Practice:
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.
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