Second Term SS2 Catering And Craft Practice Lesson Note

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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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